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Creamy Italian Chicken Pasta Recipe


Creamy Italian Chicken Pasta Recipe

INGREDIENTS

FOR CHICKEN:

1 cup flour
2 tsp salt
1 1/2 teaspoons of pepper
2 tsp italian seasoning
1 tablespoon icing sugar
6 boneless skinless chicken breasts
1 cup milk
1 teaspoon lemon juice
3 tablespoons of olive oil

FOR SAUCE:

2 tablespoons of olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomatoes in oil, dried and finely diced
3 tablespoons of corn starch, separated
1 cup chicken stock
3 cups freshly chopped spinach
1 cup heavy cream
1 cup milk
1 teaspoon of salt
1/2 teaspoon of pepper (do not save on this)
1 cup grated parmesan
1 box (16 ounces) linguine noodles

INSTRUCTIONS

  1. Put raw chicken breast in a bowl and pour milk and lemon juice on top. Cover and refrigerate for 2-4 hours. You can also do this in the morning so that it is ready for dinner!
  2. PROFESSIONAL ADVICE: Do you know that steeping chicken in milk and lemon helps her become more tender for cooking?
  3. When you are ready to cook, create your chicken crust. Combine flour, salt, pepper, Italian seasoning and powdered sugar in a pie plate or small dish.
  4. Drain the chicken from the milk marinade and dip in flour, spreading evenly.
  5. Heat a large frying pan with olive oil over medium heat. Place the chicken strips in a hot pan for about 3 minutes on each side. Remove and place on a baking sheet with foil.
  6. Bake chicken in the oven 350 degrees for 18-20 minutes.
  7. PROFESSIONAL ADVICE: if you break the chicken with a meat grinder before dipping it into the coating, this will help it achieve the same thickness, which will lead to a more even cooking.
  8. While the chicken is baking, prepare your linguine (or favorite pasta) according to the packaging.
  9. To make the sauce, use the same pan as the chicken, add extra olive oil, scraping the slices from the pan. On medium heat add garlic and sun-dried tomatoes, heat for several minutes.
  10. Sprinkle 1 tablespoon of corn starch with tomatoes and mix thoroughly.
  11. Add chicken stock, whisk until mixed. Cook for about 5 minutes.
  12. In a small bowl, combine the remaining corn starch with milk and beat. Add to the broth and continue whipping, adding cream, spinach, salt and pepper.
  13. Turn the fire on low heat and cook until the sauce thickens and withers the spinach. Add parmesan to the cheese.
  14. Stir and simmer until the chicken and noodles are cooked.
  15. Serve in a large bowl and enjoy.


This article is adapted from this site.

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