Chicken and Pasta in White Wine Sauce

I keep saying I need to make a category in my recipe index just for one pan meals and/or 30 minute or less meals. I don't know anybody that wouldn't like to make a meal in one pan and in 30 minutes or less. 

 

Pasta and flavorful chicken in a delicious creamy wine sauce. I used rotini pasta for this dish, but you could use most any short cut pasta, like penne, ziti, cavatappi, farfalle or rigatoni. 

A common question for recipes that use alcohol, like wine, is what can be substituted for the wine. Most times chicken broth can be substituted for white wine, although it will change how flavorful the dish is. I have made this substitute before, sometimes the dish works and sometimes I find it lacking flavor. This dish I have only made with wine and love the flavor it give the sauce.

Chicken and Pasta in White Wine Sauce

Ingredients:

• 16 ounces rotini pasta
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• black pepper, to taste
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 4 tablespoons unsalted butter
• 1/2 red onion, diced
• 2 green onions, chopped
• 3 cloves garlic, minced
• 14.5 ounce can diced tomatoes, drained
• 1 tablespoon all purpose flour
• 1 cup white wine
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup shredded parmesan cheese
• 2 teaspoons Italian seasoning
• 1/2 teaspoon paprika

Directions:

1. Cook the pasta to al dente, according to the package directions and drain well.
2. In a large skillet, heat the olive oil over medium high heat.
3. Pat both sides of the chicken breasts dry with paper towel. Season both sides with black pepper, Italian seasoning and red pepper flakes. Add the chicken to the skillet and cook until golden brown, about 5-8 minutes. Flip the chicken over and cook on the other side until golden brown, about 5-8 minutes or until the chicken is completely cooked. Remove the chicken from the skillet.
4. Add the butter to the skillet and allow to melt. Once the butter has melted, add in the red and green onions and cook until softened, stirring occasionally, about 4 minutes.
5. Add in the drained died tomatoes and cook for 2 minutes.
6. Reduce the heat to medium and stir in the flour,
7. Slowly add in the wine while stirring constantly, Cook for 3 minutes, while stirring constantly. Add in the heavy cream and chicken broth. Reduce the heat to a simmer and allow to simmer for 3 minutes, stirring occasionally.
8. Remove the skillet from the heat and add in the cheese, stirring until completely melted and sauce is smooth. Stir in the Italian seasoning and paprika.
9. Add the pasta to the sauce and toss until well coated with sauce.
10. Slice the chicken and place on top of the pasta. Sprinkle with additional parmesan cheese,

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 717
Total Fat		40.8g
Saturated Fat		24.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		6g
Cholesterol		197.5mg
Sodium		624.6mg
Total Carbohydrates		39.6g
Dietary Fiber		3.6g
Sugars		5.2g
Protein		38.1g
Calcium		19.8%
Iron		15.3%
Potassium		341.5mg
Vitamin A		31.8%
Vitamin C		19.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from What's In The Pan.