Sundried Tomato Herb Chicken & Pasta
A quick chicken and pasta dish with lots of variation possibilities.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Place a pot of water on the stove for your pasta, and bring to a boil. (do not cook pasta yet).
Cut chicken breasts in half and pound to about 1/2-inch thick. Mix together flour, salt, and pepper in shallow bowl. Coat chicken lightly with flour.
Place a large skillet over medium-high heat. Add enough oil to just coat bottom of pan. When oil is hot, cook chicken in batches, for about 2-3 minutes per side or until golden brown and crispy. Place chicken on baking sheet or plate.
Add butter, broth/stock, and wine to pan and bring to a boil while scraping bottom of pan to release any browned bits on pan. Add Italian seasoning and garlic powder. Reduce temperature to simmer, then reduce sauce for about 5-10 minutes.
Place chicken in pan in sauce to finish cooking. Meanwhile, cook pasta. Cook pasta al dente, drain, then mix into sauce in pan. Top chicken with cheese. Serve with desired vegetables or mix vegetables into chicken and pasta.
SNAPPY TIPS: Serve the chicken and pasta with a green vegetable or mix vegetables right in with pasta. For a creamy sauce add a little heavy cream or cream cheese. For a thick sauce mix in a little cornstarch/water to sauce.
SNAPPY SUBSTITUTIONS: Use any kind of shredded cheese or omit. Any kind of pasta may be used or substitute cooked spaghetti squash. Instead of wine, you could substitute chicken broth or tomato sauce.