Chicken pasta to marry
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
For the sauce:
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cloves of garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
For the pasta:
8 ounces of pasta (such as fettuccine, penne or spaghetti)
Fresh basil leaves, for garnish
Additional grated Parmesan cheese, for garnish
Directions:
For chicken:
Season and cook: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6 to 8 minutes per side. Remove from pan and set aside.
For the sauce:
Deglaze and simmer: In the same skillet, add the chicken broth to deglaze the pan, scraping up any browned bits. Add the cream, Parmesan, sun-dried tomatoes, garlic, Italian seasoning and red pepper flakes. Bring to a boil and cook until the sauce thickens, about 5 minutes. Adjust salt and pepper to taste.
For the pasta:
Cook and drain: Cook pasta according to package instructions until al dente. Drain and set aside.
Assembly:
Layer and garnish: slice the cooked chicken breasts and arrange them on the cooked pasta. Pour the creamy sun-dried tomato sauce over the chicken and pasta. Garnish with fresh basil leaves and more grated Parmesan cheese before serving.
Nutrition information
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories: 650 kcal per
