December 6, 2010
White Wine and Lemon Pasta with Chicken
I love to look in the refrigerator, find some fun ingredients and throw together a good pasta dish. This is a simple dish that is both filling and will add a quick touch of class to your table tonight!
- ¾ pound Mini Bow Tie Pasta
- 2 Chicken Breasts
- 2 tablespoons butter
- 2 shallots, french cut
- 1 cup White Wine
- 2 tablespoons lemon juice
- ¼ cup Heavy Crème
- 10 sprigs Fresh Oregeno
- 1 tablespoon fresh rosemary
- Few drizzles Good Balsamic Vinegar
Place the Bow Tie noodles to boil, make sure to heavily salt the water. Season both sides of the chicken breast well with Kosher salt and fresh pepper. Make sure the breasts are completely dry. Add one tablespoon of butter to a pan over med high heat. Cook the chicken in the butter until both sides are browned and the chicken reaches an internal temp of 160. Take the chicken off and set to the side to cool.
Leave the pan on the burner and add the other tablespoon of butter and the french cut shallots. Cook them until translucent. When the shallots are cooked raise temp to high for one minute. When the pan is hot deglaze it with the White Wine, scraping the drippings from the bottom of the pan. Add the lemon juice and continue cooking at a high heat until sauce is reduced by half. When sauce is reduced whisk in cream and and cook for another 5 minutes over medium heat.
Take Chicken Breast and cut into quarter inch cubes. Roughly chop the Oregano and the rosemary. Thoroughly drain the pasta and add it, the herbs and the chicken to the sauce and toss to combine. Serve the pasta and lightly drizzle balsamic vinegar over each serving.