Name: Marry Me Chicken Pasta
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 slice Your choice of bread (diced); 1 tsp Extra-virgin olive oil; Salt (to taste); Black pepper (to taste); 1 clove Garlic (minced); 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; ½ tsp Lemon juice (freshly squeezed); ½ tsp Red wine vinegar; 1 TBSP Extra-virgin olive oil; ½ TBSP Parmesan cheese (grated (plus more for topping)); Salt (to taste); Black pepper (to taste); 2 cups Romaine lettuce (chopped); 4 oz Rotini pasta; 8 oz Chicken breast boneless skinless (butterflied); ⅓ tsp Paprika; ⅓ tsp Italian seasoning; Salt (to taste); Black pepper (to taste); 1 tsp Extra-virgin olive oil; 1 TBSP Butter; ⅔ tsp Garlic (minced); 1 TBSP All-purpose flour; ⅔ cup Chicken broth; ⅓ cup Heavy cream; ⅓ cup Parmesan cheese (grated); ⅓ cup Sun-dried tomatoes (drained); 16 oz Apple juice (chilled)

Marry Me Chicken Pasta

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 899kcal

Ingredients

Croutons

1 slice Your choice of bread diced
1 tsp Extra-virgin olive oil
Salt to taste
Black pepper to taste

Caesar Salad

1 clove Garlic minced
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice freshly squeezed
½ tsp Red wine vinegar
1 TBSP Extra-virgin olive oil
½ TBSP Parmesan cheese grated (plus more for topping)
Salt to taste
Black pepper to taste
2 cups Romaine lettuce chopped

Marry Me Chicken Pasta

4 oz Rotini pasta
8 oz Chicken breast boneless skinless butterflied
⅓ tsp Paprika
⅓ tsp Italian seasoning
Salt to taste
Black pepper to taste
1 tsp Extra-virgin olive oil
1 TBSP Butter
⅔ tsp Garlic minced
1 TBSP All-purpose flour
⅔ cup Chicken broth
⅓ cup Heavy cream
⅓ cup Parmesan cheese grated
⅓ cup Sun-dried tomatoes drained

Apple Juice

16 oz Apple juice chilled

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Instructions

Make the croutons: Preheat the oven to 350°F (176°C). Drizzle extra-virgin olive oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread the cubes in a single layer on a baking sheet and bake for 10–12 minutes, or until golden brown and crisp. Set aside.
Prepare the Caesar salad dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in the extra-virgin olive oil while whisking constantly. Stir in Parmesan cheese, and season with salt and black pepper to taste.
Assemble the salad: Toss the romaine lettuce with the Caesar dressing. Top with croutons and additional Parmesan cheese.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions. Drain and set aside.
Season the chicken: Season the chicken breast on both sides with paprika, Italian seasoning, salt, and pepper.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides and cook until it reaches an internal temperature of 160°F (71°C) and is no longer pink. Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing thinly against the grain.
Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds, until fragrant. Stir in flour to form a paste. Gradually whisk in chicken broth, heavy cream, and Parmesan cheese. Add the drained sun-dried tomatoes and season with additional salt and pepper, if needed. Simmer for a few minutes until the sauce thickens.
Combine pasta and sauce: Toss the cooked pasta into the sauce, stirring to coat evenly.
Plate and garnish: Plate the pasta and top with sliced chicken. Garnish with extra Parmesan cheese, if desired.
Serve: Pour chilled apple juice into glasses and serve alongside the meal.

Nutrition