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Creamy Chicken Pasta – Recipe Below – I would marry anyone who made this for me x JGS Serves 4 3-4 chicken breasts (500g) 1 tsp garlic powder ½ tsp smoked paprika ½ tsp dried oregano 3 tbsp olive oil, 1 onion, finely chopped 80g sun dried tomatoes, roughly chopped 4 cloves garlic, finely chopped 200ml white wine 150ml chicken stock A handful of finely chopped tarragon leaves The zest of ½ a lemon 400g tagliatelle pasta 200ml double cream Parmesan to serve Salt and pepper 1. Chuck the chicken into a bowl and add the garlic powder, smoked paprika, oregano, 1 tbsp of the oil and a pinch of salt and pepper. Mix well. 2. Heat the oil in a large pan over a medium heat. Add the chicken and sear for 2-3 minutes a side to get some colour on them, then remove from the pan. 3. Add the onion to the pan. Cook, stirring occasionally, for 4-5 minutes until soft. Add the sun-dried tomatoes and garlic. Mix well and cook, stirring occasionally, for 30 seconds until fragrant. Pour the white wine into the pan to deglaze. Bring to the boil and cook, stirring occasionally, for 4-5 minutes or until the alcohol has evaporated. 4. Chuck in the tarragon, lemon zest, stock and a good pinch of salt and pepper into the pan. Mix well. Return the chicken, cover, reduce the heat to low and cook for 12-15 minutes until the chicken is just cooked through and tender. Remove the chicken from the pan and cover. Slice just before serving. 5. Meanwhile, cook the pasta for 8-10 minutes until dal dente or according to packet instruction. Scoop out some of the pasta water and drain. 6. Increase the heat to medium and cook the sauce for 3-4 minutes to thicken. Add the cream, about 2 tbsp of grated parmesan and the pasta. Mix well and add a splash of pasta water to help it go really creamy. Serve immediately with the chicken. #dinneridea #howtocookchicken #chickenpastarecipe #tuscanChicken #creamychickenpasta
Duration: 39 sPosted : Wed, 10 Apr 2024 17:03:58Views
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