Serves 2 to 3
2 boneless, skinless chicken breasts
2 tablespoons Tony Chachere’s Spice
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon tomato paste
2 tomatoes, diced
¼ cup white wine
¾ cup heavy cream
¾ cup whole milk
1/3 cup grated Parmesan
¾ pound cooked penne pasta
Preheat the oven to 400 degrees.
Dredge the chicken breasts in one tablespoon of the Tony Chachere’s. Heat 1 tablespoon of oil over high heat. Saute the chicken until brown and place in the oven for 20 minutes. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 1 tablespoon of extra-virgin olive oil. Add onion and garlic and lightly caramelize. Then add the tomato paste, tomatoes and remaining Tony Chachere’s. Deglaze the pan with the white wine. Add the heavy cream and increase the heat to a simmer to reduce the cream sauce by half. When the cream sauce is to desired consistency, stir in Parmesan and pasta.
Place the pasta on large rimmed plates, with chicken on top.
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