** This is another recipe I love from The Pioneer Woman’s newest cookbook, Dinnertime. I love this cookbook because it is solely dinner recipes. It is quick and easy as well. If you have this cookbook this recipe can be found under Comfort Food.**
2 chicken breasts, boneless, skinless
1 TBS Italian seasoning
1 TBS butter
1 TBS olive oil
2 cloves garlic, minced
1 cup chicken broth, divided into 1/2 cups
1/2 cup half and half
1/4 cup heavy cream
1 cup parmesan cheese, grated
12 ounces bow tie pasta, cooked to al dente
2 TBS minced parsley
kosher salt and black pepper to taste
Slice chicken into strips and season with the Italian seasoning, salt, and pepper to taste.
Heat the butter and oil in a large skillet over medium heat. Add the chicken and cook until it is deep golden brown on both sides and done in the middle, 6-7 minutes.
Remove chicken to plate and set aside.
Add the garlic to the pan and quickly stir it around, letting it cook and release it’s flavors for 30 seconds.
Then add the chicken broth, scrape the bottom of the pan, let the liquid bubble up and reduce by half, 2 to 3 minutes.
Add the half and half and cream
Let the sauce heat up and thicken for a few minutes.
When the sauce has thickened remove it from the heat. Add the Parmesan cheese to the pan and then the pasta. Then add the chicken.
Toss it around, taste, add more salt and pepper if needed. Top with parsley and more Parmesan cheese.
I have made this and the recipe is spot on. My only mistake was not letting the chicken broth reduce enough before adding the cream and half and half. This is a great recipe and quick and easy, perfect for a week night dinner.