Chicken Tuscany for Two

photo by Recipe Junkie

- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
2 breasts
- Serves:
- 2
ingredients
- 1 cup flour
- 1 egg
- 1⁄4 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons water
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 (12 ounce) can evaporated milk
- 1 tablespoon flour
- 2 teaspoons chicken base, Jamison's
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon basil
- paprika
- grated parmesan cheese
directions
- 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.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio