This was so yummy! So yummy, but by the time I loaded the images on the computer, I completely forgot what recipe I followed to make it. I was super excited when I was paging through my Cooking for Two and realized what it was. If you haven’t caught on yet, we love pasta, and mostly stick with chicken as our meat. Sorry to the readers who wished we went outside this, but at least we change up how we eat those staples 🙂
This dish was no different. An easy weeknight pasta dish without having the same old red sauce. To make it go even quicker, I highly recommend having all your ingredients ready to go before starting to cook.
What Your Need
4 Tbsp Butter (divided)
1 chicken breast, sliced thin
large onion, sliced thin
1/8 tsp salt
red bell pepper, 1/4″ strips
4 cloves of garlic, minced
1/4 tsp thyme
1 tsp flour
1/8 tsp pepper flakes
1 cup chicken broth
1/2 cup dry white wine
1/2 lb rigatoni (about 4 cups)
1/2 cup grated asiago
*tip* to easily slice the chicken nice and thin, I cut it while it is only about half defrosted.
Ok! Time to get started! In a large skillet, melt 1 Tbsp of butter over high heat until it begins to brown. Add the chicken and cook until it is almost cooked through. Set aside, covered, and melt another Tbsp of butter, reducing the heat to medium.
Once the butter is melted, add the onion and salt to the pan and cook until softened and well browned. You can mix them occasionally, but keep in mind the key to caramelizing onions is patience 🙂 It will probably take about ten minutes. Once they are on the verge of perfection, add the pepper to the pan and cook for another 3 minutes or so, perfecting the caramelly goodness of the onions and softening the peppers just a bit. Transfer to the same bowl as the chicken.
Add another Tbsp of butter to the pan. Once melted, add all of your step three ingredients. Allow them to cook for about 30 seconds and then add the broth and wine. Start your water for the pasta around now too! The broth and wine need to cook down until about 2/3 of a cup, cover and simmer once this is done. When the pasta water it boiling, add the pasta, as well as a Tbsp of butter, and a Tbsp of salt to the water.
Once the pasta is done, reserve about 1/2 cup of the cooking water. Add the chicken/veggie mixture back to the sauce with the last Tbsp of butter and the cheese (I had a bit set aside for the top). Continue to simmer until the chicken is cooked through.
Toss with the pasta, using the some reserved cooking water to adjust consistency and help the sauce bind with the pasta. If you set some cheese aside, sprinkle it on top. It would have been great to sprinkle some shredded basil on top of this as well, but I had none 🙁
Serves: 2 Cost: $2.50/serving