Ingredients

For cooking chicken:

Ø  4 boneless skinless chicken breasts (halved horizontally and paper towel dried)

Ø  1/2 cup flour

Ø  1 teaspoon salt

Ø  ¼ teaspoon black pepper

Ø  1 teaspoon garlic powder

Ø  2 teaspoons Italian seasoning

Ø  2 tablespoons olive oil

Pasta:

Ø  12 oz of spaghetti

White Wine Parmesan Sauce:

Ø  4 tablespoons butter

Ø  1 small yellow onion (or use 1/2 onion) chopped

Ø  4 garlic cloves minced

Ø  2 scallions chopped

Ø  2 small tomatoes diced

Ø  1 tablespoon flour

Ø  1 cup heavy cream

Ø  1 cup white wine

Ø  ½ cup Parmesan cheese shredded

Ø  1 teaspoon Italian Seasoning

Ø  1/2 teaspoon salt more to taste

Ø  ¼ teaspoon crushed red pepper flakes

Instructions

v  PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 

v  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.

v  COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

v  SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. 

v  Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

v  COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

v  FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.

v  SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

Information About Pasta :

Pasta is basically an Italian meal. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat and water or eggs. The use of durum wheat sets pasta apart from other forms of noodles. Durum wheat’s high gluten content and low moisture make it perfectly suited to pasta production. The durum wheat dough is pressed into sheets, cut into a variety of shapes, and cooked before serving. Noodles existed in Asia long before Polo’s trip to China. Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. From Asia, it traveled westward. The way it reached Europe is unclear, though there are many theories some believe that nomadic Arabs are responsible for bringing early forms of pasta westward. Once it reached the Mediterranean the process was refined, and durum wheat became the ingredient of choice for pasta flour because of its high gluten content and long shelf life. When durum wheat pasta is dried, it lasts indefinitely, making it a very convenient food to store. Over time, because of pasta’s affordability, shelf life, and versatility, it became firmly rooted in Italian culture. The warm Mediterranean climate of Italy is suited to growing fresh vegetables and herbs, which meant that Italians could get creative with a delicious variety of pasta sauces. Tomato-based sauces emerged as a favorite complement to pasta, and tomatoes remain the most popular ingredient in pasta sauce today. Early Spanish settlers were among the first to bring pasta to America. Believe it or not, it was Thomas Jefferson that helped give pasta an initial push into popularity. During an extended stay in Paris from 1784-1789, Jefferson ate what he called macaroni… back then, the word could have referred to any shape of pasta. He enjoyed the dish so much that he returned to America with two cases in tow. When his supply ran out, he sent for reinforcements via a friend from Naples. Our ambition is to give you some insight about pasta and its history, we hope that you like it. Thanks.


Calories:

Amount Per Serving

Calories 985Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 24g150%

Cholesterol 192mg64%

Sodium 1343mg58%

Potassium 959mg27%

Carbohydrates 88g29%

Fiber 5g21%

Sugar 6g7%

Protein 44g88%

Vitamin A 1980IU40%

Vitamin C 14.3mg17%

Calcium 265mg27%

Iron 3.5mg19%

MAKE IT, EAT IT, ENJOY IT.