Chicken Pasta

Ingredients

• 4 boneless skinless chicken thighs
• 1½ C white wine
• 2 tbs soy sauce
• 4 tsp garlic powder
• 2 tsp black pepper
• 4 tsp salt
• 4 tbs olive oil
• 2 tbs flour
• ½ C cream
• ½ C chicken or vegetable stock
• ½ tsp basil
• ½ tsp parsley
• Pasta of your choice

Directions

1. Marinate Chicken: Lightly flatten chicken, season with salt, pepper, and garlic powder. Add wine and soy sauce, cover, and refrigerate at least 4 hours (overnight preferred).
2. Brown Chicken: Heat olive oil in a skillet. Add chicken (reserve marinade) and brown on both sides; remove.
3. Make Sauce Base: Lower heat and whisk flour into the pan drippings to form a roux.
4. Build Sauce: Gradually whisk in chicken stock and reserved marinade. Cook over medium-low until bubbling and thickened.
5. Finish Sauce: Stir in parsley, basil, and cream.
6. Simmer: Return chicken to the skillet, cover, and simmer 5 minutes.
7. Add Pasta Cook pasta separately, then add to the skillet and simmer a couple of minutes to coat.
8. Serve: Garnish with parsley and serve with garlic bread.

Chef's Notes

• I prefer angel hair pasta or linguine with this recipe
• Keep a cup of the pasta water in case you need to thin the sauce after adding the pasta

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