Chicken Milano Pasta
I found this one day on Blissfully Delish and had to try it (kinda partial to the pasta dishes). It was a big hit with my family. Unfortunately, I didn't have the sundried tomatoes that it calls for so we did without when I tried it. Please note that the original recipe served 2 people. You will need to double the recipe as needed for your family size.
Serves 2 Ready in 30 minutes
Ingredients:
1 cup of bowtie pasta per person
1 Tbsp butter
2 garlic cloves, minced
½ cup chopped sun-dried tomatoes
1 cup chicken broth
1 cup heavy cream
2 boneless skinless chicken breasts
salt and pepper to taste
1 Tbsp vegetable oil
1 Tbsp chopped fresh basil (or to taste, but please don't use sweet basil and don't use the finely chopped stuff either- way too over powering)
Directions:
Start boiling the water for the pasta in a large pot.
Heat the butter in a large sauce pan. Once melted, add the garlic, sun-dried tomatoes, and chicken broth. Simmer for about 10 minutes.
Your pasta pot should be boiling by now, put the bowties in to cook.
Go back to the sauce pan and add the heavy cream to the mixture and bring to a boil. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. I like ours thick, so it might take 10-15 minutes.
Meanwhile, in the third pan, warm oil over medium heat. Sprinkle the chicken with salt and pepper on both sides. Cook until browned on both sides and the inside is no longer pink. Cut into bite size pieces and add to the cream sauce.
By now your pasta should be done cooking. Drain and mix with the cream sauce. Add the basil and stir everything together.
Serves 2 Ready in 30 minutes
Ingredients:
1 cup of bowtie pasta per person
1 Tbsp butter
2 garlic cloves, minced
½ cup chopped sun-dried tomatoes
1 cup chicken broth
1 cup heavy cream
2 boneless skinless chicken breasts
salt and pepper to taste
1 Tbsp vegetable oil
1 Tbsp chopped fresh basil (or to taste, but please don't use sweet basil and don't use the finely chopped stuff either- way too over powering)
Directions:
Start boiling the water for the pasta in a large pot.
Heat the butter in a large sauce pan. Once melted, add the garlic, sun-dried tomatoes, and chicken broth. Simmer for about 10 minutes.
Your pasta pot should be boiling by now, put the bowties in to cook.
Go back to the sauce pan and add the heavy cream to the mixture and bring to a boil. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. I like ours thick, so it might take 10-15 minutes.
Meanwhile, in the third pan, warm oil over medium heat. Sprinkle the chicken with salt and pepper on both sides. Cook until browned on both sides and the inside is no longer pink. Cut into bite size pieces and add to the cream sauce.
By now your pasta should be done cooking. Drain and mix with the cream sauce. Add the basil and stir everything together.
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