OMG so good!! Here are step by step directions, since I combined several recipes and did some of my own thing.
- Penne (or another pasta)
- Pasta pot
- Jumbo skillet
- Salt (lots and lots and lots)
- Chicken Breasts (not too big)
- Garlic powder, paprika, onion powder, cayenne, oregano
- Butter, or olive oil, or a little of both
- Chicken stock or broth (you don’t need that much)
- 3 cloves garlic
- Sun dried tomatoes (rehydrated in microwave if dried, but ones in the jar taste better!)
- Heavy cream (I think half and half would work too)
- Green onions
- Thyme, basil
- Parmesan cheese (no green can crap!)
Fill pasta pot with water and add lots of salt. Then add more salt.
Chop: 3 cloves garlic, a BIG handful sun dried tomatoes, 2 green onions. Keep seperate and set aside.
Use tongs to put chicken on a piece of plastic wrap. Cover the chicken with another piece of plastic wrap. Pound chicken with a rolling pin, or whatev. They should be pretty thin, like 1 inch or less. Pretend the chicken is someone you hate! Be a wild woman!
Turn stove on medium and and heat a little butter and a little olive oil in a big pan.
Season chicken on the side that’s facing up. I used:
Lots of salt and pepper, paprika, and garlic powder. I used a little less of onion powder, cayenne, and oregano. You can be pretty generous if you want it to be spicier than last time. The chicken might taste really spicy right after you cook it but it’ll be less once you mix everything together.
Test to see if oil/butter is hot by sprinkling a little water onto the pan. If it sizzles, you’re ready to saute.
Use tongs to put chicken seasoned side down on the pan. You should be looking at the naked side of the chicken. Season the second side the same way you did the first.
Let the chicken cook for 4 or 5 minutes. Set the timer so you don’t have to stare at the clock. You want the chicken to start getting white on the edges. Flip and let it cook for 2 ish minutes. Get some chicken stock and pour a little into the pan. Cover the pan quickly and let it steam for maybe two minutes. You kind of have to guess when it’s done. Put the chicken onto a plate, and let it sit for 2 minutes. Cut the biggest piece in half and see if it’s done. If it is, leave it alone! Just let it sit on the plate.
You can cut the other ones in half if you really want to make sure they are done. If they aren’t done, put them back in the pan and pour chicken stock in and cover for another 1-2 minutes, until done.
If the pan looks kind of gross, you can scrape off the blackest bits with a spoon or something. You want burnt bits on the pan, but when I made it, some of the spices burned and turned way way black so I took a little bit off.
Turn on the pasta pot and get that water bubblin’!
Throw in the garlic and sun-dried tomatoes into the (now empty) chicken pan. Don’t miss! Stir a little. In one of the big bowls with pink dots, pour 1 1/2 cups cream or half and half and 1 cup milk. Sprinkle a little basil and thyme into the milk and cream. Add the green onions you chopped earlier.
Stir the garlic and sun dried tomatoes. The stove should still be on medium. Pour a little chicken stock into the pan and stir some. It should bubble and fizz tightly. Now add the cream/milk/basil/thyme mix. Add a little salt and pepper. Stir a little. After a minute or so, turn the heat down to 3 or 4.
Hopefully the pasta water should be boiling, so add the pasta. An entire box of penne is too much for three people. Half of a box (which is what is left) should be good. Let it cook for 10 minutes. Use the timer! I use the timer for everything.
While you’re waiting for the pasta, stir the cream occasionally. It should thicken a little, but it probably won’t thicken too much.
While the pasta is cooking and the sauce is thickening, cut the chicken into slices. I cut the longest slices in half. Put the cut chicken back on the plate.
Once the pasta is done and drained, you can use cornstarch to thicken the sauce. Pour about a tablespoon of cornstarch into a salsa/kitty water bowl and fill it not even halfway with water. Stir well, then add some of that to the cream. After a minute, it should thicken a little. Then keep adding the cornstarch water little by little until the sauce coats the back of the spoon and your finger leaves a path on the back of the spoon.
Once the sauce is thick enough, pour the chicken into the pan. Make sure any chicken juice gets back into the sauce. No survivors! Now add the pasta and a nice handful parmesan cheese, stir well, and after a minute or so, you’ve got a SCRUMPTIOUS pasta dinner.
Eat. Make Paula Deen eating noises. No talking allowed. Now call me and tell me how it turned out!
Btw, I served this with a simple salad with balsamic vinaigrette. Gotta get those veggies in!