Chicken, cheese and pasta? Perfect.
Nothing makes me happier than a warm dish of pasta on a chilly day. This is my version of an Italian favourite. It’s just such a pleasure to prepare because it ends being a comforting pan of deliciousness.
Enjoy with a good romcom and glass or wine.
1/2 cup all-purpose flour
Mixed herbs or origanum (e.g. Robertsons)
Tsp of paprika
4 boneless, skinless chicken breasts, sliced in halves
Approx 3 tablespoons of olive oil
2 Tbsp butter
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup white wine
1 can crushed tomatoes
A few tablespoons of smooth marinara pasta sauce (I found a jar of this at Pick n Pay in the pasta isle)
2 Tbsp sugar
1/2 cup chopped fresh parsley, divided, plus more for garnish
1 1/2 cups freshly grated Parmesan cheese
½ pack of thin linguine or spaghetti, cooked al dente
1. Combine flour with salt, pepper, mixed herbs and paprika to taste on a large plate. Cover the chicken breasts in the seasoned flour. Set aside.
2. Heat oil and butter in a skillet on medium-high. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to pan. Cook for 2 minutes.
3. Pour in wine and scrape skillet, getting all the flavorful bits off the bottom. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add half of the parsley and 1/2 cup Parmesan.
5. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with remaining parsley. Put pasta on plates; top with chicken, sauce, and parsley.