Go Back
–+ servings
Print

Marry Me Chicken Pasta

Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 1030kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

Seasoning

  • Salt to taste
  • Black pepper to taste

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • 1/6 tsp Paprika
  • 1/3 tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • 2 cloves 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 drained
  • Fresh basil for garnish

Spring Rolls

  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or strips
  • 1/4 cup Cucumber thinly sliced or julienned
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced
  • 2 TBSP Scallions
  • 1/4 cup Fresh mint roughly chopped
  • 1/4 cup Fresh cilantro roughly chopped

Peanut Sauce

  • 3 TBSP Peanut butter
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • 1/4 cup Water as needed
US Customary - Metric

Instructions

  • Make iced ginger tea: Bring water to a simmer in a small pot. Remove from heat, steep ginger tea bags for 10 minutes, then sweeten with sugar or honey. Let cool and refrigerate. Serve over ice.
  • Cook pasta: Boil pasta according to package directions. Drain and set aside.
  • Cook chicken: Season chicken with paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken on both sides until golden and it reaches 160°F (71°C). Rest, then slice thinly.
  • Make sauce: In the same skillet, melt butter. Sauté garlic for 30 seconds. Stir in flour to form a paste. Gradually whisk in broth, cream, and Parmesan until smooth. Add sun-dried tomatoes and simmer until sauce thickens. Adjust seasoning as needed. Toss in pasta, then top with sliced chicken. Garnish with basil and extra Parmesan.
  • Prepare spring rolls: Soften rice paper in warm water. Lay flat and layer with lettuce, carrot, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
  • Make peanut sauce: Mix peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Gradually whisk in water until smooth and dippable.
  • Serve the chicken pasta with spring rolls, peanut sauce, and iced ginger tea.

Nutrition

Calories: 1030kcal | Carbohydrates: 101g | Protein: 53g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 1424mg | Potassium: 1726mg | Fiber: 8g | Sugar: 24g | Vitamin A: 7835IU | Vitamin C: 21mg | Calcium: 366mg | Iron: 6mg