Ingredients
- 8 oz farfalle pasta
- 1/2 tsp Salt, Pepper, & Paprika
- 2 boneless chicken breasts
- 1/4 cup flour
- 4 tbsp unsalted butter
- 2 tsp minced garlic
- 3/4 cup dry white wine (and then a glass for you to enjoy while cooking!!!)
- 1 1/2 cups heavy cream
- 2/3 cup Parmesan
- 1 cup frozen peas, thawed
- Cook the pasta according to the directions on the package. ONE THING TO REMEMBER (that I always forget) - reserve one cup of the pasta water before draining all the pasta!
- In a gallon bag, combine the spices & flour, then add in the chicken breasts to coat.
- In a large skillet (I used my cast iron) melt 2 tbsp of the butter over medium-high heat, then add in the chicken and saute until ir reaches 165 degrees. Note the Cuisine magazine said this would take 5 minutes on each side, however my chicken might have been bigger as it took WAY longer...
- Remove chicken from the pan to a cutting board & slice into strips. You can cut the chicken into smaller pieces if you want, but the big pieces are nice for presentation purposes.
- Add the remaining butter (2 tbsp) into the skillet with the minced garlic, cooking for about 1-2 minutes...don't let it get too brown, just fragrant. Deglaze the pan with the wine - aka add the wine and use your spoon/spatula to get any of the tasty brown bits mixed in. Simmer for a few minutes.
- Whisk in the cream and parm; if the sauce is too thick, add in some of the reserved pasta water (my suggestion is a little bit at a time). If you forgot to reserve the pasta water, you can always use chicken broth or more wine...
- Stir in the peas and pasta, and then taste the sauce - add in S&P if needed. Lastly top the dish with the sliced chicken and serve!