Creamy chicken and herbal recipe
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Creamy Alfredo Pasta used to be my point of contact while eating, but I quickly stopped asking for it in restaurants when I found how easy it is to reproduce at home! Whether you believe it or not, this cozy, calming and simple dish is even better than Alfredo pasta thanks to the delicious taste of herbs, wine and mustard. You can prepare this dish in 15 minutes and it is ready to eat in a saucepan in less than an hour. Register!
The roar of the chicken, the cooking of the sauce and the end of the chicken chef trial in the same pan leads to a rich step of taste. This dish is perfectly balanced with the acid of the wine, which is from a wealth of garlic and herbs by a gentle tap from the mustard and a fresh note. I love garlic, so I get a little violent hand and will add twice the amount that a recipe requires. Knoblaucha did not startle me!
I recommend Your favorite In and every pasta shape your heart. With a crispy, fresh salad Or roasted garlic bread.
Recipe tips
- Dry the chicken– The drying of the chicken breast with a paper towel removes excess moisture so that it browns more easily in the pan.
- Skip the wine– If you don’t keep a wine in your pantry, simply replace additional chicken broth.
Cooking mode
(Keep your screen awake)
4 small Skinless chicken breasts without bones without bones (approx. 1 1/2 pound in total)
1 teaspoon fine Salt
3/4 teaspoon ground black pepperdivided
2 tablespoon neutral oillike rapeseed
2 tablespoon unsalted butter
1/4 cup finely chopped Shallot
3 large Nelken garlicfinely chopped (1 tablespoon)
1 tablespoon finely chopped Fresh herbs (such as thyme, rosemary, parsley and sage) as well as more parsley for the garnish
1/2 cup dry White wine
1 cup Chicken broth
1 cup Heavy whipped cream
2 teaspoon Dijon mustard
12 Ounce dry Pasta fatuccine
1/2 cup (2 ounces) Parmesan grated
Collect the ingredients.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Knock 4 small chicken -free chicken breast without bones without bones Dry with paper towels and evenly sprinkle with 1 teaspoon of fine salt And 1/2 teaspoon of ground black pepper.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
heat 2 tablespoons of neutral food oil In a large pan over the means. Place the chicken in the pan and cook it undisturbed until you are browned on the floor for 5 to 6 minutes. Turn the chicken over and be browned slightly for about 3 minutes (the chicken is not boiled through at this point). Transfer the chicken to a plate and put it aside.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Reduce the heat to medium and add 2 tablespoons of unsalted butter To the pan. Add 1/4 cup of finely chopped shallotPresent 3 big cloves of garlic, finely choppedAnd 1 tablespoon of finely chopped fresh herbsAnd cook it, often stir until it is soft, about 2 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Pour in 1/2 cup of dry white wine, increase the heat to medium height and cook it with stirring and scratch the floor of the pan to remove about half by about 3 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Pour in 1 cup of chicken broth And cook with occasional stirring until about half of 5 to 6 minutes is reduced.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Pour in 1 cup of heavy whipped cream and stir in 2 teaspoons Dijon mustard and the Remaining 1/4 teaspoon of ground black pepper. Bring to a boil over medium.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Place the chicken breast back into the boiling cream mixture, cover and reduce the heat to medium low. Cooking, covered until the chicken is cooked through and 160 f is used in the thickest part for an immediate reading thermometer for about 8 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
In the meantime, bring a large saucepan to a boil with well overcooked water and cook 12 ounces dry fatucine pasta According to the package instructions for Al dente. Drain the pasta and reserve 1/2 cup of pasta hot water.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Transfer the chicken to a cutting board 5 minutes before cutting.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir gradually 1/2 cup (2 ounces) grated parmesan and the Reserved 1/2 cup of pasta water In the cream sauce in the cream and simmer with occasional stirring until they are slightly thickened, 2 to 3 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Transfer the pasta into the pan with pliers. Cooking, occasionally covered with the pasta for 1 to 2 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Share the pasta evenly to 4 bowls. Suck the chicken breast and arrange it on the pasta. Garnish with Parsley and serve immediately.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
This recipe was developed by Nicole Hopper
How to save:
Cool remains in an airtight container for up to 4 days. Warm up in the microwave.
Do you feel adventurous? Try this:
- Do it with mushrooms– This dish would be delicious with mushrooms. Cook cut mushrooms in the pan after browning the chicken and before adding the shallots, garlic and herbs.
- Pasta options– You could use any form of the desired pasta instead of fatuccin.
- Also work dried herbs– If you have no fresh herbs, you are welcome to replace 1 1/2 teaspoons of dried herbs. Thyme, sage and rosemary are particularly beautiful in this dish. If you use dried rosemary, crumble it between your fingers.
| Nutritional information (by portion) | |
|---|---|
| 949 | Calories |
| 45g | Fat |
| 73g | Carbohydrates |
| 56g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 949 |
| % Daily value* | |
| 45g | 57% |
| Saturated fat 22g | 108% |
| 198mg | 66% |
| 1052 mg | 46% |
| 73g | 27% |
| Dietary 3G | 12% |
| Total sugar 6g | |
| 56g | |
| Vitamin C 2mg | 10% |
| Calcium 215 mg | 17% |
| Iron 5mg | 26% |
| Potassium 719mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
