Made these for a cooking tasting contest at my church, but they were out before the contest even began! Dang!
| For the chicken & pasta: | |
|---|---|
| 4-5 boneless, skinless chicken breast cutlets | |
| 12 oz. preferred pasta (e.g., linguine, fettuccine) | |
| ½ cup all-purpose flour | |
| 1 tsp garlic powder | |
| 2 tsp Italian seasoning | |
| 2 tbsp oil | |
| Salt & pepper, as needed |
| For the creamy sauce: | |
|---|---|
| 1 onion, finely chopped | |
| 3 garlic cloves, minced | |
| 4 tbsp butter | |
| 2 ripe tomatoes, diced | |
| 1 tbsp all-purpose flour | |
| 1 cup heavy cream | |
| 1 cup white wine | |
| ½ cup Parmesan cheese, grated | |
| 1 tsp Italian seasoning | |
| ½ tsp salt | |
| Optional: ¼ tsp red pepper flakes |
Procedure:
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- Dredge chicken in flour mixed with garlic powder, salt, pepper, and 1 tsp Italian seasoning.
- In a pan, heat the oil and cook the chicken until golden and set aside.
- Using the same pan, melt butter, then sauté onion and garlic.
- Stir in the tomatoes briefly.
- Add flour, mix, then pour wine and let it simmer.
- On a low flame, add the cream and mix.
- Incorporate Parmesan, Italian seasoning, salt, and optional red pepper flakes. Stir until velvety.
- Boil and drain your pasta.
- Add the chicken back into the creamy sauce.
- Dish out pasta and pour over the chicken and sauce mix.
- Finish the dish with an extra sprinkle of Parmesan and a touch of Italian seasoning.
The Italian Chicken Pasta isn’t just a meal; it’s an immersive experience. Perfect for a casual weeknight dinner or an elegant gathering, this dish encapsulates the heart and soul of Italy. Dive in and savor every bite. Buon appetito!
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