Chicken Pasta with Creamy Wine Sauce

Can cook without tomatoes or red pepper.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken breasts horizontally to make thin

Step 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.

Step 3

Cook 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.

Step 4

Add butter, yellow onion, and garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add tomatoes and 1 tablespoon flour to pan. Whisk to combine.

Step 5

Add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

Step 6

Cook pasta according to package

Step 7

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.