AuthordanieldiverA recipe so good that well frankly if this doesn't get you a marriage proposal then nothing will. A creamy garlic and sun dried tomato pasta sauce with delicious succulent chicken. This version is a little lighter and less rich than the original. Feel free however should you like to add another couple of splashes of cream to your sauce.
Cover a chopping board with cling film. Place the chicken on top and cover with another sheet of cling film. Using a rolling pin, bash the chicken until an even thickness.
Cook the penne pasta in boiling salted water according to packet instructions.
Meanwhile, heat the butter and oil over a medium heat. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off excess. Cook the chicken for 4 - 5 minutes until golden brown and cooked through. Transfer to a plate and set aside.
Add the minced garlic to the pan stir for a moment until beginning to colour. Deglaze the pan with the wine scraping any bits stuck to the bottom of the pan up. Add the stock pot or cube, 125ml of the pasta cooking water and the double cream. Stir together and lower the heat under the pan.
Season the sauce with the parmesan cheese, chilli flakes, oregano and thyme. Stir together and allow to simmer for a moment. Taste the sauce and add salt & pepper if required.
Drain the pasta and add to the sauce stir together. Divide between four plates. Place the chicken on top and strew with the basil. Serve immediately.
Ingredients
Directions
Cover a chopping board with cling film. Place the chicken on top and cover with another sheet of cling film. Using a rolling pin, bash the chicken until an even thickness.
Cook the penne pasta in boiling salted water according to packet instructions.
Meanwhile, heat the butter and oil over a medium heat. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off excess. Cook the chicken for 4 - 5 minutes until golden brown and cooked through. Transfer to a plate and set aside.
Add the minced garlic to the pan stir for a moment until beginning to colour. Deglaze the pan with the wine scraping any bits stuck to the bottom of the pan up. Add the stock pot or cube, 125ml of the pasta cooking water and the double cream. Stir together and lower the heat under the pan.
Season the sauce with the parmesan cheese, chilli flakes, oregano and thyme. Stir together and allow to simmer for a moment. Taste the sauce and add salt & pepper if required.
Drain the pasta and add to the sauce stir together. Divide between four plates. Place the chicken on top and strew with the basil. Serve immediately.