Name: Marry Me Chicken Pasta
Prep time: 40 min
Cook time: 60 min
Ingredients: 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; 2/3 tsp Garlic (minced); 1 TBSP All-purpose flour; 2/3 cup Chicken broth; 1/3 cup Heavy cream; 1/3 cup Parmesan cheese (grated); 1/3 cup Sun dried tomatoes ( in oil, drained); Salt (to taste); Black pepper (to taste); 2 TBSP Extra-virgin olive oil; 1 tsp Red wine vinegar; 1 tsp Lemon juice; 1 tsp Garlic (grated); 1 tsp Dried oregano; Salt (to taste); Black pepper (to taste); ¾ cup Beets (canned diced or sliced); 2 cups Romaine lettuce (chopped); ¼ cup Plum tomato (sliced); ¼ cup Cucumber (sliced); 2 TBSP Red onion (sliced); ¼ cup Pepperoncini (sliced); ½ cup Green bell pepper (sliced); 2 TBSP Kalamata olives (drained and sliced); 1 oz Feta cheese (cut into chunks)

Marry Me Chicken Pasta

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Prep Time: 40

Cook Time: 1

Servings:

Calories: 1078kcal

Ingredients

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
2/3 tsp Garlic minced
1 TBSP All-purpose flour
2/3 cup Chicken broth
1/3 cup Heavy cream
1/3 cup Parmesan cheese grated
1/3 cup Sun dried tomatoes in oil, drained
Salt to taste
Black pepper to taste

Dressing

2 TBSP Extra-virgin olive oil
1 tsp Red wine vinegar
1 tsp Lemon juice
1 tsp Garlic grated
1 tsp Dried oregano
Salt to taste
Black pepper to taste

Greek Salad

¾ cup Beets canned diced or sliced
2 cups Romaine lettuce chopped
¼ cup Plum tomato sliced
¼ cup Cucumber sliced
2 TBSP Red onion sliced
¼ cup Pepperoncini sliced
½ cup Green bell pepper sliced
2 TBSP Kalamata olives drained and sliced
1 oz Feta cheese cut into chunks

Pineapple Orange Spritzer

8 oz Pineapple juice
8 oz Orange juice
16 oz Sparkling water
Ice optional

US Customary - Metric

Instructions

Cook the pasta according to package instructions. Drain and set aside.
Season the chicken breast with paprika, Italian seasoning, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through. (Internal temperature should reach 165°F (74°C).) Let it rest for five minutes. Remove from skillet, slice, and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
Stir in flour and cook until lightly browned.
Gradually whisk in chicken broth, heavy cream, and Parmesan cheese until smooth.
Add sun-dried tomatoes and simmer until the sauce thickens. Season to taste.
Arrange pasta on plates, top with sliced chicken, and spoon sauce generously over top. Garnish with extra Parmesan if desired.
Make the dressing: In a bowl, whisk together all of the dressing ingredients. Store in the refrigerator until ready to use.
Make the salad: Portion the salad ingredients in a bowl. Drizzle with dressing.
Spritzer: Mix the juices and sparkling water together, and serve with ice if desired.
Serve the pasta with the Greek salad and pineapple orange spritzer.

Nutrition