Chicken Tuscany for Two

READY IN: 1hr 15mins
YIELD: 2 breasts




  • In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
  • In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
  • Add egg mixture to flour. Mix and knead until smooth.
  • Divide dough into two parts.
  • On a floured countertop, roll part into a flat about 20 inches in diameter.
  • using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
  • repeat for second part of dough.
  • Bring about 3 cups of water to a boil in a medium pot.
  • Boil pasta for 6-8 minutes, until tender. Drain.
  • Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
  • Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
  • Meanwhile, in a medium saucepan, add can of evaporated milk.
  • Add Jaminson's chicken base, cumin. basil and pepper.
  • Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
  • Ad tbsp flour to thicken, stirring vigorously.
  • Once all this is done, Place half of the pasta on a plate.
  • Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.