Chicken In A Tangy Italian Cream Sauce And Pasta |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This turned out better than I thought by just using what I had on hand, and super easy! Not many ingredients, but we thought it was really tasty. The sun-dried tomatoes and wine give it a great twang! I made it for the two of us, but it's easy to just double or adjust the amounts for your family. Ingredients:
chicken breasts (2 boneless skinless) |
wondra flour (not necessary) |
sun-dried tomatoes packed in olive oil (approx. 1/3 cup) chopped |
mccormick's italian pepper and onion seasoning (just discovered, really good) |
dried thyme (about 1/2 tsp. or less) |
dried oregano ( ditto ) |
dry white wine or white cooking wine (approx. 1/2 cup) |
1 % milk or chicken broth - just pour in slowly until the consistency you like (i used milk cuz of hubby's recent gout bout, but next time will use the broth, it's good either way) |
4 oz. cream cheese (i use philly light) |
penne pasta - approx 5-6 oz. (or your choice) |
Directions:
1. Chop up sun-dried tomatoes along with some of the oil
2. Cut up chicken in bite-size pieces
3. Add tomatoes and chicken to non-stick fry pan over medium heat
4. Add salt to taste
5. Cook till chicken is just done
6. Meanwhile get water boiling for pasta
7. When chicken is no longer pink, sprinkle with some Wondra or flour (I do this to make the sauce a little thicker, it's up to you)
8. Slowly add the wine, stirring till mixed in well to a nice semi-thick paste
9. Add Italian Pepper and Onion, thyme, oregano
10. Incorporate cream cheese by pressing back of spoon on it in a circular motion till melted in
11. Add broth or milk to the consistency you like, simmer
12. When pasta is done, add to creamy chicken mixture
13. Serve immediately.
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