8.
Squeeze limes over the chicken breasts.
Season both sides of each breast with chili
powder, salt, cumin and ginger.
Creamy Chicken with Pasta
4
1 cup
2
2 tbsp
½ cup
2 tbsp
1 tsp
8 oz.
½ tsp
boneless, skinless chicken
breasts
diced onions
minced shallots
extra virgin olive oil
heavy cream (or half and half)
finely chopped fresh tarragon
white wine
angel hair pasta (cooked)
fresh ground pepper (plus additional
pepper to season the chicken)
Heat the olive oil in a skillet on
HIGH
. Season
both sides of each chicken breast with salt and
pepper. Cooking in batches, brown the chicken
breasts on each side (about 5 to 8 minutes per
side). Remove the chicken breasts as soon
as the meat is cooked through. After removing
the chicken breasts, add onions, shallots
and white wine to the skillet and cook until
the onions become soft and translucent. Add
cream, salt, pepper, and tarragon to the skillet
and cook for an additional 5 to 7 minutes.
(Add ½ cup of chicken stock if more liquid is
desired). Place the cooked chicken breasts on
the cooked pasta and ladle the cream sauce
over the chicken and pasta.
SERVES 4.
Santa Fe Chicken with Salsa
4
½ tsp
½ tsp
1 tsp
2 - 3
1 tsp
½ jar
¼ cup
boneless, skinless chicken
breasts
red chili powder
salt
cumin
limes
fresh grated ginger
medium salsa
finely chopped cilantro
Recipes
