Scrumptious Creamy Chicken and Pasta

Last evening I had one frozen boneless Chicken Breast in the freezer and a few bits of this and that in the refrigerator. So, I decided to see if I could actually make something not only edible, but delicious out of what was here. Sparky gave it a resounding “YES!”  This one will be going in our favorite meal rotation. If you have leftover Chicken or even Turkey, this will go together in a snap. A Rotisserie would make it easy too. Not that it was difficult to thinly slice that boneless Chicken Breast, then cut it into bite size pieces that I simply stir fried for 3-4 minutes! I’m sure you’ll enjoy it as it is family friendly and easily feeds four people.

Here’s what we’ll need.

Scrumptious Creamy Chicken and Pasta

Rich, thick and creamy, delicately flavored with White Wine with a little kick from the Roasted Red Pepper and the Sun Dried Tomatoes, this will surely and deliciously, fill you up on a cold winter day!

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings 4 Servings

Ingredients

  

1x2x3x

• 1/2 Cup Onion chopped
• 2 TBSP Olive Oil
• 1 Large clove Garlic minced
• 3/4 Cup dry White Wine
• 1 Chicken Bouillion Cube or - 1 tsp "Better than Bouillion"
• 1 whole jarred Roasted Red Pepper diced
• 3 TBSP diced Sun Dried Tomatoes
• 1/4 Cup snipped Parsley or 1 TBSP dried Parsley
• 1-2/3 Cups Half and Half
• 3 oz Cream Cheese
• 1/2 Tsp Salt
• 1/4 Tsp ground Black Pepper
• 12 oz cooked chopped Chicken or more, but I found 12 oz plenty
• 2 Cups Rotini Pasta cooked al Dente

Instructions

 

• Prep all ingredients and set aside.
  
• In a non stick skillet, heat the 2 TBSP Olive Oil over medium low heat. Add the Onions and saute' for 4 minutes. Add the minced Garlic and saute' for another 2 minutes. Add the Chicken Bouillon Cube and the dry White Wine and simmer for 10 minutes.
  
• Stir the diced Roasted Red Pepper and diced Sun Dried Tomato to the skillet and simmer for just a minute or two.
  
• Pour in the Half and Half and stir in the Cream Cheese until it melts.
  
• Sprinkle in the snipped Parsley. Add the Salt and Pepper.
  
• Stir in the cooked and drained Rotini Pasta
  
• Add the cooked, diced Chicken and stir until well combined.
  
• Sprinkle with a bit of additional Parsley for color , then serve 'er up! All you need is a nice, crisp garden salad to go with it and you have a delightfully scrumptious dinner!
  
• Thanks for stopping by today my friends. I truly appreciate sharing my life and recipes with you all from the Back of the Beyond in Ferry County, Washington. As this year is coming to a close, I thank you for your support as together we journey through life.
• Journey On! Hugs and much love from me, Karen, TJG

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