Marry Me Chicken Pasta Step By Step Guide:- This Marry Me Chicken has pasta and juicy bites of chicken smothered in a tomato cream sauce with sundried tomatoes, spinach, garlic, white wine, and the best seasonings and flavor enhancers.
Marry Me Chicken Pasta Step By Step Guide
Ingredients
Sauce
- 1 ½ cups half and half, or heavy cream
- 1 ¼ cup chicken broth
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce, I use Frank’s
- 1 teaspoon Dijon mustard
- ¾ teaspoons EACH: onion powder, parsley, dried oregano, basil
Chicken/Pasta
- 1 pound boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine, see notes
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/3 cup sundried tomatoes, oil reserved
- ¾ cup parmesan cheese, freshly grated
- 4 tablespoons cream cheese, softened
- 2 cups packed spinach
- ¾ pound ziti, see notes
Instructions
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In a large measuring cup that has a spout, combine all of the ingredients for the sauce, and then set it aside. The sundried tomatoes should be dried down and then roughly chopped.
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Take the remaining ingredients and measure them out before commencing.
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Create two to three thinner pieces of chicken by slicing it in half lengthwise on the diagonal.
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Before tenderising each side, cover the meat with saran wrap and use a meat mallet to do so. Dry it with a towel. Salt and pepper should be added after the meat has been cut into bite-sized pieces.
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In a large skillet, bring one to two teaspoons of the oil that was set aside from the sundried tomatoes to a temperature of medium-high high.
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After adding the chicken, sauté it for five to seven minutes, or until it is brown on both sides. Take out and put to the side.
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Make sure that a large pot of water is brought to a boil before continuing with the instructions that are to follow. When the water reaches a boil, add some salt and mix it in. I use a quarter of a spoonful of Kosher salt.
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While this is going on, put the wine in the same skillet that you used to cook the chicken, and then turn the heat up to medium.
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While you are “cleaning” the bottom and sides of the skillet, you should use a silicone spatula. Simmer for three to four minutes, or until the liquid has been reduced by half.
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First, add the garlic and butter, and then continue to fry for one minute. After adding the flour and tomato paste, whisk the mixture continuously for a period of two minutes.
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The sauce mixture from step 1 should be added in small splashes while stirring continually through the mixture.
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The sun-dried tomatoes may be added. After bringing to a boil, decrease the heat to a low setting .Add the cream cheese, then let it to melt while it is being heated thoroughly.
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Simmer with the lid partially on while you prepare the pasta to the al dente stage in accordance with the instructions on the package. After cooking, drain the liquid.
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The Parmesan cheese should be sprinkled into the sauce in a gradual manner. After adding the spinach, wait one minute for it to reach the desired temperature.
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Combine the chicken with any liquids that may have been left on the plate.
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The pasta that has been drained should be added gradually until the ratio of pasta to sauce that you desire is achieved. I have a preference for a weight that is little less than half a pound. When the sauce is allowed to stand, it will continue to thicken. Deliver!
Notes
Pro Tips:
Notes: Pro Tips
- Cream Cheese: Microwave cream cheese for 10 seconds at low speed to soften fast. (If possible, use “melt” to soften rather than melt.)
- Pasta: Penne, cavatappi, medium shells, farfalle, and rigatoni work well.
- Sauvignon Blanc, Pinot Grigio, and Chardonnay are the ideal dry white wines for this recipe. Also readily available are non-alcoholic wines. Wine can be replaced with chicken broth.
- This dish uses Mezzetta Sundried tomatoes. Avoid herb-seasoned varieties—I like plain since we’re flavouring this sauce.
- Regular diced tomatoes can replace sundried tomatoes, and olive oil can replace jarred oil. Add some kick with rotel tomatoes!
- I measure smaller/customized amounts with Mutti Tomato Paste tubes.
- I use Frank’s Hot Sauce to add flavour without making the recipe spicy.
- Cheese: Shredded cheese from a block melts and tastes better than packaged. I use Belgioioso Parmesan.
- Store in an airtight container and refrigerate for 3 days or freeze for 3 months. This freezes/reheats well.
- Nutritional estimates are per serving. Recipe yields 6 servings.
See Also:- 7 Benefits of Ginger Water
Nutrition
Calories: 575kcal, Carbohydrates: 57g, Protein: 32g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 106mg, Sodium: 768mg, Potassium: 882mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1725IU, Vitamin C: 9mg, Calcium: 230mg, Iron: 2mg
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