Marry Me Chicken Pasta
Serves 4
Directions
- 1Grab two large chicken breasts and slice them in half.
- 2Grab two large chicken breasts and slice them in half.
- 3Grab two large chicken breasts and slice them in half.
- 4Coat the chicken breasts with the seasoning in the caption, making sure to rub it in on all sides.
- 5Coat the chicken breasts with the seasoning in the caption, making sure to rub it in on all sides.
- 6Coat the chicken breasts with the seasoning in the caption, making sure to rub it in on all sides.
- 7Lay each piece of chicken in some plain flour and shake off the excess.
- 8Lay each piece of chicken in some plain flour and shake off the excess.
- 9Lay each piece of chicken in some plain flour and shake off the excess.
- 10Heat a splash of oil from the sun-dried tomatoes in a pan.
- 11Heat a splash of oil from the sun-dried tomatoes in a pan.
- 12Heat a splash of oil from the sun-dried tomatoes in a pan.
- 13Lay down your chicken in the hot pan.
- 14Lay down your chicken in the hot pan.
- 15Lay down your chicken in the hot pan.
- 16Fry the chicken on each side for two minutes on high heat until golden brown.
- 17Fry the chicken on each side for two minutes on high heat until golden brown.
- 18Fry the chicken on each side for two minutes on high heat until golden brown.
- 19Remove the chicken from the pan.
- 20Remove the chicken from the pan.
- 21Remove the chicken from the pan.
- 22Reduce the heat to medium.
- 23Reduce the heat to medium.
- 24Reduce the heat to medium.
- 25Add a knob of light butter to the pan.
- 26Add a knob of light butter to the pan.
- 27Add a knob of light butter to the pan.
- 28Add a whole diced onion to the pan.
- 29Add a whole diced onion to the pan.
- 30Add a whole diced onion to the pan.
- 31Fry the onion for a few minutes to soften.
- 32Fry the onion for a few minutes to soften.
- 33Fry the onion for a few minutes to soften.
- 34Add some sliced sun-dried tomatoes and diced garlic.
- 35Add some sliced sun-dried tomatoes and diced garlic.
- 36Add some sliced sun-dried tomatoes and diced garlic.
- 37Stir and fry for a few minutes.
- 38Stir and fry for a few minutes.
- 39Stir and fry for a few minutes.
- 40Squeeze in some tomato puree and stir it in.
- 41Squeeze in some tomato puree and stir it in.
- 42Squeeze in some tomato puree and stir it in.
- 43Pour in chicken stock.
- 44Pour in chicken stock.
- 45Pour in chicken stock.
- 46Spoon in some reduced fat cream cheese.
- 47Spoon in some reduced fat cream cheese.
- 48Spoon in some reduced fat cream cheese.
- 49Stir until the cream cheese is fully incorporated.
- 50Stir until the cream cheese is fully incorporated.
- 51Stir until the cream cheese is fully incorporated.
- 52Sprinkle in smoked paprika and Italian mixed herbs.
- 53Sprinkle in smoked paprika and Italian mixed herbs.
- 54Sprinkle in smoked paprika and Italian mixed herbs.
- 55Add some Parmigiano Reggiano.
- 56Add some Parmigiano Reggiano.
- 57Add some Parmigiano Reggiano.
- 58Simmer on medium for about 10 minutes to thicken.
- 59Simmer on medium for about 10 minutes to thicken.
- 60Simmer on medium for about 10 minutes to thicken.
- 61Add the chicken pieces back into the sauce.
- 62Add the chicken pieces back into the sauce.
- 63Add the chicken pieces back into the sauce.
- 64Cook pasta in salted water for about 8 minutes.
- 65Cook pasta in salted water for about 8 minutes.
- 66Cook pasta in salted water for about 8 minutes.
- 67Remove the chicken pieces from the sauce.
- 68Remove the chicken pieces from the sauce.
- 69Remove the chicken pieces from the sauce.
- 70Add some freshly chopped basil to the sauce.
- 71Add some freshly chopped basil to the sauce.
- 72Add some freshly chopped basil to the sauce.
- 73Add some more pasta water to loosen up the sauce.
- 74Add some more pasta water to loosen up the sauce.
- 75Add some more pasta water to loosen up the sauce.
- 76Add your cooked drained pasta back into the pan.
- 77Add your cooked drained pasta back into the pan.
- 78Add your cooked drained pasta back into the pan.
- 79Give the pasta and sauce a good stir.
- 80Give the pasta and sauce a good stir.
- 81Give the pasta and sauce a good stir.
- 82Serve into equal portions with the sliced chicken.
- 83Serve into equal portions with the sliced chicken.
- 84Serve into equal portions with the sliced chicken.
Ingredients
- 260 g uncooked dry pasta
- 260 g uncooked dry pasta
- 260 g uncooked dry pasta
- 0.5 tbsp sun-dried tomato oil
- 0.5 tbsp sun-dried tomato oil
- 0.5 tbsp sun-dried tomato oil
- 0.5 tbsp light butter
- 0.5 tbsp light butter
- 0.5 tbsp light butter
- 1 brown onion
- 1 brown onion
- 1 brown onion
- 20 g tomato puree
- 20 g tomato puree
- 20 g tomato puree
- 80 g drained sun-dried tomatoes
- 80 g drained sun-dried tomatoes
- 80 g drained sun-dried tomatoes
- 60 g parmigiano reggiano
- 60 g parmigiano reggiano
- 60 g parmigiano reggiano
- 400 ml chicken stock
- 400 ml chicken stock
- 400 ml chicken stock
- 200 g reduced fat cream cheese
- 200 g reduced fat cream cheese
- 200 g reduced fat cream cheese
- 0.5 tsp smoked paprika
- 0.5 tsp smoked paprika
- 0.5 tsp smoked paprika
- 0.5 tsp oregano
- 0.5 tsp oregano
- 0.5 tsp oregano
- 100 ml reserved pasta water
- 100 ml reserved pasta water
- 100 ml reserved pasta water
- 1 large handful fresh chopped basil
- 1 large handful fresh chopped basil
- 1 large handful fresh chopped basil
- 550 g raw chicken breast
- 550 g raw chicken breast
- 550 g raw chicken breast
- 15 g plain flour
- 15 g plain flour
- 15 g plain flour
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp pepper
- 0.5 tsp pepper
- 1 tsp oregano
- 1 tsp oregano
- 1 tsp oregano
- 1 tsp garlic granules
- 1 tsp garlic granules
- 1 tsp garlic granules
- 0.5 tsp onion granules
- 0.5 tsp onion granules
- 0.5 tsp onion granules
- 0.5 tsp smoked paprika
- 0.5 tsp smoked paprika
- 0.5 tsp smoked paprika
Equipment
cutting boardknifefrying pantongsspoonpot
Tips
- Reduced fat cream cheese is a lower fat and high protein alternative to cream.