St. Brenden's Chicken recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- ¼ cup extra-virgin olive oil 1 teaspoon minced shallot 1 small clove garlic, chopped 1 ¾ tablespoons grated Parmesan cheese 1 ⅓ tablespoons toasted pine nuts ¼ cup chopped fresh basil, or more to taste 1 ½ cups heavy whipping cream, divided 1 tablespoon olive oil 3 skinless, boneless chicken breast halves, cut into bite-size pieces 1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon grated Parmesan cheese, or to taste
Nutrition Info
- 807.8 caloriescarbohydrate: 46.7 gcholesterol: 170.9 mgfat: 56 gfiber: 2.7 gprotein: 29.3 gsaturatedFat: 24.6 gservingSize: -sodium: 125.7 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions St. Brenden's Chicken
Directions
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Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.