ITALIAN CHICKEN PASTA

ITALIAN CHICKEN PASTA

I love to have myself some flavorful and delicious chicken pasta. With creamy white wine parmesan sauce! I can use it to make a simple meal that is flavor packed in no time. I think there’s nothing better than having a restaurant quality pasta dish on the table within minutes! Especially when I’m treating my family and friends. They love a good creamy pasta dish any night of the week!

WHAT WINE WORKS BEST FOR THIS ITALIAN CHICKEN PASTA?

I used dry Pinot Grigio white wine here, which produced an excellent flavor for the sauce. When cooking with wine, never use “cooking wine”. Cooking with a regular drinking wine will always give you a better tasting dish because the quality is much higher.

Chardonnay, Riesling or Pinot Grigio are all great choices to cook with wine. Creamy Italian chicken pasta dishes benefit greatly in flavor when the wine is added during the cooking process. I love cooking with wine and have a large number of recipes on this blog that are amazingly tasty and easy to make all thanks to wine. Using a good quality drinking wine is such an easy way to create a tasty creamy chicken pasta dish!

BEST NON-ALCOHOLIC SUBSTITUTES FOR WINE IN COOKING

White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock. Thank you, Emily, for providing this tip!

Rice Vinegar works too in the same proportion as White Wine Vinegar.

I do not recommend Apple Cider Vinegar. Because it an be too strong as a substitute. A reader recommended to add ONLY a splash of it. You should start with 1 tablespoon. Add more only you desire a stronger flavor.

Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar.

For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.

BEST NON-ALCOHOLIC SUBSTITUTES FOR WINE IN COOKING

White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock. Thank you, Emily, for providing this tip!

Rice Vinegar works too in the same proportion as White Wine Vinegar.

I do not recommend Apple Cider Vinegar. Because it an be too strong as a substitute. A reader recommended to add ONLY a splash of it. You should start with 1 tablespoon. Add more only you desire a stronger flavor.

Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar.

For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.

Next, add 2 tablespoons of olive oil to a large skillet and set heat to medium-high. Once the skillet is hot, place coated chicken breasts in the skillet. Cook on medium high for 4 to 5 minutes on each side. They will turn golden brown on both sides. Make sure to turn them only once between cooking! You will cook them for a total of about 8-10 minutes. Remove chicken from pan and set aside.

Ingredients

For cooking chicken:

• 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
• 1/2 cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil

Pasta:

• 12 oz of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter
• 1 yellow onion chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine
• ½ cup Parmesan cheese shredded
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt more to taste
• ¼ teaspoon crushed red pepper flakes

Instructions

• PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 
• 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.
• 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.
• 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. 
• 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
• Read more please visit : whatsinthepan.com

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