Prep 5 mins
Cook 15 mins
I wrote this to replace my favorite frozen entree that was discontinued by a major company. A solo meal for me, but with a salad or side of vegetables this will serve two for lunch. Cooking the chicken breast coated in the oil/pepper as a separate step will keep the meat moist and tender and also allow the chef to make sure it is done before adding it to the pasta and cheese.
- Heat 2 quarts of salted water to a boil and heat a non stick (I like cast iron) frying Pan.
- Cover both sides of the chicken breast, first with the black pepper, and then with the 1 teaspoon of olive oil.
- When the water is boiling, add the pasta and stir once.
- This should cook 8 to 10 minutes.
- While the pasta is cooking, place the chicken breast in the hot pan, fry for 4 minutes, flip and fry for another 4 minutes.
- Then remove and set aside.
- Add 1 tablespoon of olive oil and the butter to the hot frying pan, then add the onion, and sauté until nearly transparent.
- When the onion is done, add the flour, stir into a paste, and then the wine, stirring until thickened.
- Add the cheese a little at a time and stir until the sauce is smooth.
- If the sauce is too thick, add more chicken stock.
- Drain the noodles and add to the sauce.
- Cut the chicken into bite size pieces and add to the cheese and noodles.
- Stir and serve.
Easy to make, but the taste of the alcohol in the sauce was too strong, so I didn't eat it. Maybe I needed to let the alcohol cook off more. The chicken was very good though!
This recipe went together fast and easy and the chicken was delicious. We did not like the sauce at all. I used the dry vermouth. The basic idea still sounds very good so I will try it again with another wine and then rate with stars. Thanks for posting.