Marry Me Chicken Pasta

I think this is called Marry Me Chicken Pasta because if you make it for someone they'll want to marry you after tasting it? That's the effect it has on Karl anyway, but unfortunately I’m already taken… A rich and creamy sauce, that soaks up the herbs and spices left from the pan-fried chicken. This is an unbelievably tasty and comforting, one pan, pasta dish that can work amazingly as a meal prep. 

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Cook: 15 MINS

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Bring a large saucepan of salted water to the boil.
Coat the chicken all over in the onion powder, garlic granules, oregano, smoked paprika, chilli powder, salt and black pepper. Heat the oil in a over a medium heat in a large, deep frying pan and cook the chicken for 3-4 minutes on each side, then remove from pan.
Add the pasta to the saucepan of boiling water and cook until al dente, reserve a jug of pasta water the pasta is drained.
Melt the light butter in the same pan and sauté the shallots and garlic for 5 minutes, until soft, then stir in the tomato puree and cook on a high heat, until thick, then add the chicken stock, single cream, sun-dried tomatoes and basil, stir to combine and add the chicken breasts back to the pan, cover and leave to simmer for 10 mins, until the chicken is cooked through.
Remove the chicken from the pan and reserve 3 tablespoons of the sauce. Add the cooked pasta and a ladle of pasta water to the sauce and stir to combine. Taste for seasoning and remove from the pan from heat. Thinly slice the chicken and serve on top of the pasta with a spoon of the sauce drizzled over the chicken.

Nutritional Info

Per serving:

Cals – 521

Carbs – 58g

Protein – 37g

Fat – 14g

Ingredients

Serves 4

  • 4 small chicken breasts.
  • Tablespoon onion powder.
  • Tablespoon garlic granules.
  • Tablespoon dried oregano.
  • Tablespoon smoked paprika.
  • Teaspoon mild chilli powder.
  • Salt and black pepper, to taste.
  • Tablespoon extra virgin olive oil.
  • 10g light butter, I used Lurpack.
  • 2 shallots, finely chopped.
  • 3 cloves of garlic - crushed.
  • Tablespoon tomato puree.
  • 300ml boiling chicken stock.
  • 100ml of single cream.
  • 75g sun-dried tomatoes.
  • A big handful of fresh basil, chopped.
  • 300g casaracce pasta.

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