Chicken Pasta in Creamy Tomato Sauce
This chicken pasta has a light creamy tomato sauce. It is quite flavorful and comforting minus all the heaviness of traditional creamy alfredo.
Serving: 6 servings as a main course
Ingredients
¾ lb linguini or fettuccine pasta
1 lb (2 medium) chicken breasts, trimmed
Salt and black pepper to taste
2 Tbsp olive oil
6 roma tomatoes, diced (plus more to garnish if desired)
¼ cup green onion, finely chopped
¼ tsp hot chilli flakes, (optional - omit if making for children)
2 Tbsp chopped fresh basil, plus more to serve
1 garlic clove, pressed
4 Tbsp unsalted butter
1 cup chardonnay or other dry white wine
½ cup heavy whipping cream
Parmesan cheese to serve
Instructions
Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain and set aside.
Trim chicken and season both sides generously with salt and pepper. Heat a large deep pan or dutch oven with 2 Tbsp oil over medium heat. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.
In the same pan (no need to rinse it), over med/high heat, add diced tomatoes, green onion, ¼ tsp chili flakes, 2 Tbsp chopped basil, pressed garlic clove and 4 Tbsp butter. Season with ⅛ tsp black pepper, or to taste. Add 1 cup wine and cook stirring occasionally until mixture is soft and most of the wine has evaporated.
Once there is only ¼ cup liquid remaining, stir in ½ cup heavy cream and ½ tsp salt or season to taste.
Add back the chicken then season to taste if needed. Warm through gently for 2 minutes then toss the pasta with the sauce. Serve with parmesan, chopped fresh parsley and more diced tomatoes for extra freshness.
