Pasta Nom (With White Wine Garlic Sauce and Chicken) Recipe #380340
I've been in the mood for a good pasta dish lately, and my hubby's aversion to cream sauces left me intent on creating a savory recipe he would enjoy, too. This came out great, the chicken was so tender and juicy and the sauce was good enough to lick the plate clean once you've finished eating!
45 min |
SERVES 3 -4
- 2 boneless skinless chicken breasts, cut into bitesize pieces
- olive oil
- 1/4 cup chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2-1 lb pasta, any type
- 6 large garlic cloves, minced
- 1/2 vidalia onion, minced
- 1/2 teaspoon red chili pepper flakes (to your taste)
- 2 tablespoons butter
- 1 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon tomato paste
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1/2 teaspoon cilantro
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- parmesan cheese
- Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil.
- Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes)
- In another sauté pan, soften garlic and onion over low heat, add red pepper flakes.
- Add chicken pieces (drained) and butter.
- Once butter has melted and mixture is simmering, add the wine, broth and tomato paste.
- Bring back to a simmer, add herbs to taste.
- Cover and cook on low for 15 minutes.
- Remove cover and in another pan, boil your pasta in salted water.
- Drain pasta when cooked al dente and add to sauce, stirring to coat.
- Serve with a shake of parmesan cheese on top.
- Crusty bread would be a great addition to get that leftover sauce off of your plate!
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5 stars