Another 5 thumbs up from the family! When all of my kids eat their entire plate, then you know it’s a keeper. My 5 year-old usually asks for me to leave some plain noodles for him in case he doesn’t like it, but tonight he never touched the plain ones.
This chicken and pasta is full of flavor, even my 9 year-old commented on how good the sauce was! The original recipe came from Jeanette’s Healthy Living, but I’ve made a few changes in my recipe. One thing I love about this recipe is it’s cooked in a wine sauce. For me that means I get to drink a glass of wine while I cook.
Seriously though, I love wine sauces, I find them to be so full of flavor.
In the past I think I’ve added broccoli right into the recipe, but tonight we just had it with a side of corn. Usually I would also make garlic toast, but sadly I had no bread to make with it. Even without the garlic toast it was an awesome meal. I really hope some of you try this recipe out, you won’t be disappointed.
- 3 chicken breasts, cut into strips
- 2 tbsp. white wine
- 4 tsp. cornstarch
- salt and pepper to taste
- 2 tbsp. olive oil
- 5 cloves garlic, minced
- 1 8.5oz. jar of sun-dried tomatoes, in olive oil
- 1/4 tsp. red pepper flakes
- 2 tsp. Italian seasoning
- 1 cup white wine
- 1 cup low sodium chicken broth
- 1 lb. linguine noodles
- shredded parmesan cheese
- Cut you chicken breasts into strips and set aside.
- Combine 2 tbsp. white wine, corn starch, and salt and pepper, stir until combined.
- Put the chicken in a plastic zip lock bag with the wine and cornstarch mixture to marinate. I left mine in the fridge all day, but it can be done 10 minutes before hand.
- Over medium heat add the olive oil and garlic. Cook garlic until it starts to get brown.
- Add the chicken and cook until just done.
- Add the sun-dried tomatoes, red pepper flakes, Italian seasoning, and salt and pepper to taste. Stir until combined.
- Start your water for the noodles and cook according to the package. Save some of the water before you strain the noodles to add to the pasta later. About a one cup.
- Add the cup of white wine and chicken broth. Bring to boil and let it reduce. About 10 minutes.
- Turn down to low and add a handful of shredded parmesan cheese, stir until melted.
- Once the noodles are done, save about a one cup of the water.
- Add the noodles and the reserved water to the pan, stir until everything is evenly coated.
- Top with a handful of parmesan cheese and serve.
Enjoy! Come back and let me know if you tried it.