1. Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil. 2. Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes) 3. In another sauté pan, soften garlic and onion over low heat, add red pepper flakes. 4. Add chicken pieces (drained) and butter. 5. Once butter has melted and mixture is simmering, add the wine, broth and tomato paste. 6. Bring back to a simmer, add herbs to taste. 7. Cover and cook on low for 15 minutes. 8. Remove cover and in another pan, boil your pasta in salted water. 9. Drain pasta when cooked al dente and add to sauce, stirring to coat. 10. Serve with a shake of parmesan cheese on top. 11. Crusty bread would be a great addition to get that leftover sauce off of your plate! ---------------------------------------------------------------------------
Nutrition
Ingredients
