Creamy Chicken and Pasta
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Creamy Chicken and Pasta
Category
Meat and Poultry
![Image of Creamy Chicken and Pasta](https://images.getrecipekit.com/20240326191735-creamy_chicken_and_pasta.jpeg?aspect_ratio=16:9&quality=90&)
Ingredients
- 4 5-ounce chicken breasts, boneless, skinless
- 4 tablespoons Fustini's Herbs de Provence olive oil, divided
- 4 tablespoons Fustini's Tuscan Spice blend, divided
- 1/2 cup carrot, julienned
- 1/2 cup celery, sliced
- 1 cup mushrooms, sliced
- 1 cup pearl onion, peeled
- 1 cup white wine
- 1 1/2 cup chicken broth
- salt and pepper to taste
- 3 tablespoons flour
- 1 cup evaporated milk
- 2 teaspoons Fustini's 12 Year White balsamic
- fresh parsley, chopped
- 1 pound cooked pasta
Ingredients
Directions
- In a large skillet, heat 2 tablespoons of olive oil on medium-high. Season chicken breasts with 2 tablespoons of the Tuscan Spice blend, add to heated pan and sear, serving side down first, for about 2 minutes. Turn and brown the other side and remove it from the pan. Add remaining olive oil to the same pan along with onion, carrot, celery, mushrooms and pearl onion. Sauté, for 3-5 minutes until onions are translucent and starting to brown. Remove from pan. To the same pan add wine, chicken broth and remaining seasoning. Simmer and reduce liquid by 1/2.
- In a small bowl, combine flour and milk, whisking until smooth. Slowly whisk milk mixture into the pan. Bring to a boil until the mixture thickens. Reduce heat and add the chicken back to the pan to simmer for 5 minutes or until internal temperature approaches 165. Add in vegetables and continue cooking until heated through and chicken is fully cooked at 165. Spoon over cooked pasta and garnish with fresh parsley.