Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  1 tsp or 3g

• Italian Herb Seasoning Grinder

  McCormick

  2 teaspoon or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sun-dried tomatoes

  1 cup or 54g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Italian Herb Seasoning Grinder

  McCormick

  1 teaspoon or 3g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
2. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
3. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
4. SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
5. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add 1/2 cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
6. COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
7. FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
8. SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
9. Recipe by: Olya (source: https://whatsinthepan.com/chicken-pasta-in-creamy-white-wine-parmesan-cheese-sauce/#wprm-recipe-container-1245)