Creamy Italian Chicken & Pasta

I was hungry for something comforting for dinner.

Something with pasta and a cream sauce.

I remembered I had some wheat penne pasta

and that made me feel better about cooking

my comforting dish.

Slice three large chicken breast in half and fry in

a little butter. Sprinkle with salt and pepper on both sides.

Crush a large garlic clove and spread a little on top

of each piece of chicken.

Remove chicken from skillet and slice and handful

of grape tomatoes in half and lay the cut side down.

 Saute tomatoes until a little browned.

Remove from skillet and add to chicken.

Add 1/3 cup of white wine to deglaze the pan.

Simmer until half. Add your cream and milk

and cook until slightly thickened.

 Add chicken and tomatoes back to the skillet

and top with fresh grated Parmesan or Romano cheese.

Cover and simmer for 5 minutes.

 Serve on a bed of whole wheat penne pasta. Dig in. Be comforted.

Creamy Italian Chicken & Pasta

3 chicken breast, sliced in half

2 Tbsp. butter

1 large garlic clove, crushed

salt and pepper to taste

a handful of grape tomatoes, sliced in half

1/3 cup white wine

1 cup half and half

1 cup milk

1 Tbsp. cornstarch

1 tsp. parsley flakes

fresh grated Parmesan or Romano cheese

Slice chicken breast in half. Melt butter in skillet.

Add chicken and sprinkle both sides with salt and pepper.

Crush a garlic clove and spread a little on top of

each piece of chicken. Fry until both sides are browned.

Remove chicken from skillet and add grape tomatoes

with the sliced side down. Saute until browned.

Remove from skillet and pour in wine. Simmer

until it reduces to half. Whisk half and half, milk

and cornstarch together. Pour into wine and

simmer until slightly thickened. Return chicken

and tomatoes to the skillet and top with cheese.

Cover and simmer for 5 minutes.

Serve over pasta.

Taste your sauce for salt and add as needed.

Enjoy,

Hope