Marry Me Chicken Pasta

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 960kcal

Ingredients

Arakas Latheros

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 2 cups Green peas
  • 1/2 cup Water
  • 1 TBSP Tomato paste
  • 1/2 TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • 1/3 tsp Paprika
  • 1/3 tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • ⅔ tsp Garlic minced
  • 1 TBSP All-purpose flour
  • ⅔ cup Chicken broth
  • 1/3 cup Heavy cream
  • 1/3 cup Parmesan cheese grated
  • 1/3 cup Sun-dried tomatoes chopped
  • Salt to taste
  • Black pepper to taste

Mango Lassi

  • 1 1/2 cups Frozen mango chopped
  • 3/4 cup Plain yogurt
  • 3/4 cup Milk
  • 1 TBSP Sugar to taste
  • 1/4 TBSP Ground cardamom
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Make the Arakas Latheros: Heat olive oil in a medium pot over medium heat. Sauté the onion until soft. Add green peas and stir to coat. Stir in water and tomato paste. Cover and simmer until most of the water evaporates. Remove from heat, stir in dill, and season with salt and black pepper.
  • Cook the Pasta: Bring a pot of water to a boil. Prepare the rotini pasta according to package instructions. Drain and set aside.
  • Season the Chicken: Evenly coat both sides with paprika, Italian seasoning, salt, and pepper.
  • Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides. Then add butter and minced garlic and sauté briefly until fragrant. Add flour and stir continuously until lightly browned.
  • Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Add sun-dried tomatoes, season to taste, and simmer until the chicken reaches an internal temperature of 165°F or 74°C. Then remove from the heat.
  • Make the Mango Lassi: In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or thickness by adding more sugar, milk, mango, or water as needed.
  • Remove the chicken and slice and set aside.
  • Toss the pasta in the sauce.
  • Serve the pasta with chicken over top. Garnish with additional Parmesan cheese if desired, with arakas latheros and mango lassi.

Nutrition

Calories: 960kcal | Carbohydrates: 101g | Protein: 57g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 1942mg | Potassium: 1998mg | Fiber: 14g | Sugar: 35g | Vitamin A: 2621IU | Vitamin C: 71mg | Calcium: 530mg | Iron: 6mg

Marry Me Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 960 kcal

Ingredients
 
 

Arakas Latheros

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 2 cups Green peas
  • 1/2 cup Water
  • 1 TBSP Tomato paste
  • 1/2 TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • 1/3 tsp Paprika
  • 1/3 tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • ⅔ tsp Garlic minced
  • 1 TBSP All-purpose flour
  • ⅔ cup Chicken broth
  • 1/3 cup Heavy cream
  • 1/3 cup Parmesan cheese grated
  • 1/3 cup Sun-dried tomatoes chopped
  • Salt to taste
  • Black pepper to taste

Mango Lassi

  • 1 1/2 cups Frozen mango chopped
  • 3/4 cup Plain yogurt
  • 3/4 cup Milk
  • 1 TBSP Sugar to taste
  • 1/4 TBSP Ground cardamom

Instructions
 

  • Prep all ingredients per the instructions above.
  • Make the Arakas Latheros: Heat olive oil in a medium pot over medium heat. Sauté the onion until soft. Add green peas and stir to coat. Stir in water and tomato paste. Cover and simmer until most of the water evaporates. Remove from heat, stir in dill, and season with salt and black pepper.
  • Cook the Pasta: Bring a pot of water to a boil. Prepare the rotini pasta according to package instructions. Drain and set aside.
  • Season the Chicken: Evenly coat both sides with paprika, Italian seasoning, salt, and pepper.
  • Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides. Then add butter and minced garlic and sauté briefly until fragrant. Add flour and stir continuously until lightly browned.
  • Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Add sun-dried tomatoes, season to taste, and simmer until the chicken reaches an internal temperature of 165°F or 74°C. Then remove from the heat.
  • Make the Mango Lassi: In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or thickness by adding more sugar, milk, mango, or water as needed.
  • Remove the chicken and slice and set aside.
  • Toss the pasta in the sauce.
  • Serve the pasta with chicken over top. Garnish with additional Parmesan cheese if desired, with arakas latheros and mango lassi.

Nutrition

Calories: 960kcalCarbohydrates: 101gProtein: 57gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 145mgSodium: 1942mgPotassium: 1998mgFiber: 14gSugar: 35gVitamin A: 2621IUVitamin C: 71mgCalcium: 530mgIron: 6mg
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