Bob's Easy Chicken and Pasta
2 tbsp olive oil
2 large chicken breasts sliced into strips
1 1/2 cups flour
1 tbsp garlic powder
1 tsp black pepper
1 tsp salt
1 cup white wine (I usually use a pinot grigio)
1 tbsp butter
1 large onion rough chopped
1 cup chopped green pepper
1 tsp basil (tbsp if you use fresh basil chopped)
1 tsp dry oregano
1 tbsp of minced garlic
1/2 cup of chicken stock
28 ounce can of diced tomatoes or dice your own fresh tomatoes
12 ounces of pasta (use a ridged pasta, I use Barilla medium shells)
2 tbsp cheese (whatever your favorite, I prefer pecorino romano)
Heat oil at medium heat in a large saute pan. In a large pot of salted water to a boil. When water boils add pasta and cook to al dente. (8 minutes for Barilla pasta). Drain pasta when done and set aside.
Mix flour, salt, pepper, and garlic powder in a large bowl.
Dredge chicken well and put in saute pan, don't overcook chicken, you don't want it to brown, remove and set aside. Add 1/2 cup of wine and deglaze the pan. Add butter, onions, peppers, minced garlic, basil, and oregano. (Optional, if you like a little heat add 1 tsp crushed red pepper,) Cook about 8-10 minutes stirring constantly, adding stock and remainder of wine as needed. Add tomatoes and mix well. Add chicken, lower heat to medium low and let everything marry for 5 minutes. Add pasta and let simmer another 5 minutes or so. Add cheese and simmer for another minute. Top with fresh basil if desired.
Pairs Well With
I've been making this for a long time.
It's quick, easy and very tasty!
Submitted by: "Bob Municchi"