Sunday, November 3, 2013

Chicken Pasta Primavera in a White Wine Garlic Cream Sauce

Inspired by a meal the hubs had while traveling out of town, of all places, a Hilton Garden Inn. After explaining what he had I put together this creation and he loved it. 

1 lb skinless boneless chicken breasts
Garlic Powder
Italian Seasoning
Olive oil
3-4 garlic cloves, minced
8oz pkg sliced mushrooms
1 orange bell pepper, sliced thin
1 small Vidalia onion, sliced thin
White wine, such as Chardonnay, 500ml, about 3 glasses.
½ can of low sodium chicken broth
1 tblsp cornstarch mixed with about ¼ c water
A few bunches of fresh spinach, sliced
1 lb of fettucine or favorite pasta
Splash of cream (a little less then 1/4 c)
Fresh parmesan cheese
Shaved almonds (for garnish, optional)

Place chicken between 2 pieces of wax paper. With a mallet, flatten out chicken just to uniform thickness. This helps the chicken cook evenly as well as come out tender. Season with salt, pepper, garlic powder & Italian seasoning. Let sit at room temp for ½ hour (my number one rule when cooking or grilling any meat).

Heat up water to boil for the pasta so you don’t have to at last minute. Heat a little olive oil in large sauté pan. Heat garlic until fragrant. Add the vegetables except for spinach and sauté until tender, about 8-10 minutes. Remove & set aside. Heat a little more olive oil in same pan. Add chicken breasts & cook over medium high heat for about 5 minutes per side. Set aside on plate to rest so all juices return to center.

Your pasta should be up to a boil now.

Your pan should be nice & brown. This is when you deglaze the pan to get up all that goodness. Pour in the wine & chicken broth & scrape up all the brown bits. Heat to a boil.  Meanwhile, slice the chicken on a thin slant.

Whisk the cornstarch mixture into the wine broth mixture & let it continue to boil for a minute or two. This is to thicken liquid just a little although this is not a very thick sauce. Add the cream, salt & pepper to taste. Add in the veggies, sliced chicken & spinach. Allow to heat through for a minute. Lower heat and add your pasta. Toss until thoroughly coated. Add some fresh parmesan cheese.

Garnish with shaved almonds and serve with more parmesan cheese and red pepper flakes.

Food for Thought

Use any pasta you'd like. Our fav for this dish is fettucine. Also, feel free to use the frozen pkg of bell peppers & onions for the veggies. This includes green & red pepper. You can add a little butter to the sauce to make it a little richer. It just depends on how healthy you want to keep it. I omitted the butter and it was just as good. This dish is even better the next day!


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Marissa and Seth said...

I am so excited to have found your blog again (through an old blog of mine)! Can't wait to try this

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