Tuscan Chicken with Pasta
Ingredients
The pasta
-
8
oz
linguine or spaghetti
The chicken
-
8
oz
chicken tenderloins
-
1
cup
flour
-
6-8
pieces
pepperoncini
The vegetables
-
1
cup
sliced mushrooms
-
½
red bell pepper
sliced
-
1
clove
garlic
-
1
tbsp
Italian parsley
The sauce
-
4
oz
chicken stock
-
2
oz
extra virgin olive oil
-
¼
tsp
black pepper
-
½
tsp
garlic powder
-
½
tsp
onion powder
-
1
tbsp
unsalted butter
-
2
tbsp
Romano cheese
Instructions
- Add salt to a large pot of water and bring to a boil.
- Cook the pasta according to the package instructions for al dente, reserving ½ cup of pasta water when draining.
- In a shallow bowl, mix flour, salt, and pepper, then dredge the chicken in this mixture.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 2-3 minutes on each side.
- Add mushrooms and bell pepper to the skillet and cook until softened.
- Add garlic and sauté for 1 minute, being careful not to burn it.
- Remove from heat and stir in pepperoncini and seasonings, adding white wine if desired.
- Add chicken broth and scrape the bottom of the pan to deglaze.
- Return to heat and let the sauce reduce for 2 minutes.
- Incorporate butter rolled in seasoned flour to thicken the sauce.
- Adjust sauce consistency with reserved pasta water if necessary.
- Combine the cooked pasta with the sauce and chicken, serving with parsley and cheese on top.
Nutrition Facts (estimated)
Servings
2
Calories
635
Total fat
27g
Total carbohydrates
42g
Total protein
53g
Sodium
1181mg
Cholesterol
362mg
You might also like