Chicken Pasta

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, sliced into cutlets
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour, for dredging

Sauce Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken or vegetable stock
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon chili flakes (optional)
• ¼ teaspoon dried oregano
• ⅓ cup sundried tomatoes, chopped
• Fresh basil leaves, for garnish

Pasta Recommendations:

• 8 ounces of your preferred pasta (spaghetti, fettuccine, or penne work well)

Instructions

Preparing the Chicken:

1. Season the chicken cutlets with salt and pepper.
2. Dredge each piece lightly in flour, shaking off any excess.
3. Heat a large skillet over medium heat.
4. Add olive oil and butter, allowing the butter to melt.
5. Add the chicken cutlets to the skillet, cooking for 4-5 minutes on each side until golden brown and cooked through.
6. Remove from the skillet and set aside.

Making the Sauce:

1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the chicken or vegetable stock to deglaze the pan, scraping up any browned bits from the bottom.
3. Stir in the heavy cream, Parmesan cheese, chili flakes, and dried oregano.
4. Bring to a simmer.
5. Add the sundried tomatoes and simmer the sauce for 3-4 minutes, allowing it to thicken slightly.

Combining with Pasta:

1. While the sauce simmers, cook the pasta according to package instructions until al dente.
2. Drain, reserving a cup of pasta water.
3. Add the cooked pasta to the sauce, tossing to coat evenly.
4. If the sauce is too thick, add a little pasta water to reach the desired consistency.
5. Return the chicken to the skillet, nestling the pieces into the pasta and sauce.
6. Cook for an additional 2-3 minutes to reheat the chicken.
7. Garnish with fresh basil leaves before serving.