Thursday, November 21, 2019

ITALIAN CHICKEN PASTA

Itаlіаn Chicken Pаѕtа іn Creamy Whіtе Wіnе Parmesan Cheese Sаuсе wіll remind уоu оf уоur favorite dіnnеr experience! Eаѕу to mаkе wееknіght оnе роt раѕtа dіѕh! Wіth оnlу 30 mіnutеѕ оf total wоrk, this  dіnnеr recipe іѕ ѕіmрlе, fаѕt and delicious! It аlmоѕt ѕоundѕ too еаѕу to bе аѕ good аѕ it is.

I lоvе tо hаvе myself ѕоmе flavorful аnd dеlісіоuѕ сhісkеn раѕtа. With сrеаmу white wіnе parmesan sauce! I can use іt to mаkе a ѕіmрlе mеаl thаt іѕ flаvоr расkеd іn no time. I thіnk there’s nothing bеttеr thаn hаvіng a rеѕtаurаnt ԛuаlіtу раѕtа dіѕh on thе table within minutes! Especially when I’m treating my fаmіlу аnd friends. They love a gооd creamy раѕtа dish аnу night оf thе week! 

WHAT WINE WORKS BEST FOR THIS ITALIAN CHICKEN PASTA?

I used dry Pinot Grigio white wine here, which produced an excellent flavor for the sauceWhen cooking with wine, never use “cooking wine”. Cooking with a regular drinking wine will always give you a better tasting dish because the quality is much higher.
Chardonnay, Riesling or Pinot Grigio are all great choices to cook with wine. Creamy Italian chicken pasta dishes benefit greatly in flavor when the wine is added during the cooking process. I love cooking with wine and have a large number of recipes on this blog that are amazingly tasty and easy to make all thanks to wine. Using a good quality drinking wine is such an easy way to create a tasty creamy chicken pasta dish!

BEST NON-ALCOHOLIC SUBSTITUTES FOR WINE IN COOKING

  • White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock. Thank you, Emily, for providing this tip!
  • Rice Vinegar – do not use it! A brave reader attempted it and the result was simply miserable. Trashcan! Thank you Evangelina for reporting back.
  • I do not recommend Apple Cider Vinegar. Because it an be too strong as a substitute. A reader recommended to add ONLY a splash of it. You should start with 1 tablespoon. Add more only you desire a stronger flavor.
  • Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar.
  • For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.

WHAT KIND OF PASTA WORKS BEST?

I like to make my chicken pasta using spaghetti (like Food Network’s Italian chicken pasta dish) but 10 oz of your favorite variety will work just as well (linguine is always a popular option to make an Italian Chicken pasta tasty!). You can also substitute whole grain or whole wheat pasta for added nutritional value!

WHAT KIND OF CHICKEN WORKS BEST?

This Italian Chicken Pasta recipe calls for 4 boneless skinless chicken breasts. Use thin chicken breasts. If you can’t find thin ones, just butterfly thick ones. Tenderizing works too, even though I didn’t tenderize mine, just got thin ones from the store.
If you buy regular chicken breasts (those not labeled as thin), make sure to halve them horizontally. For example, 1 pound of large chicken breasts usually yields 2 of them. And when you half each you will get 4 nice thin chicken fillets.

HOW TO COOK CHICKEN BREASTS:

First and foremost, paper towel dry the chicken. Then, in a large bowl, combine cup flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
Next, add 2 tablespoons of olive oil to a large skillet and set heat to medium-high. Once the skillet is hot, place coated chicken breasts in the skillet. Cook on medium high for 4 to 5 minutes on each side. They will turn golden brown on both sides. Make sure to turn them only once between cooking! You will cook them for a total of about 8-10 minutes. Remove chicken from pan and set aside.

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