Chicken Alfredo-ish Pasta with Herbs

What you'll need

  • 1/2 pounds boneless, skinless chicken thighs
  • 3 tablespoons butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup cream
  • 2 teaspoons rosemary or other herbs of choice
  • 1/2 pound pasta, whatever you've got

This was an experimental dish with stuff we had on hand that turned out to be really good.

Serves: 2

Cooking time: 40 minutes

  1. Melt one tablespoon butter in a skillet over medium-high heat. Pat chicken dry and season with salt and pepper, then when skillet is hot, brown on one side, about 4 minutes.
  2. Flip the chicken and add wine, scraping any brown bits, then chicken broth. Cover and braise over medium heat, 15 minutes.
  3. Meanwhile, prepare pasta water.
  4. Remove the lid on the chicken, and transfer chicken to a plate. Tent with foil.
  5. Increase the heat of skillet and cook the liquid down to a half cup. (This would be a good time to drop the pasta.) Add the cream and a tablespoon of butter to the skillet. Stir constantly as the mixture bubbles up a bit and settles down. Turn down the heat a little and then add the rosemary/other herbs. Continue to cook sauce as pasta cooks, about 5 minutes until nice and thick. Check for seasoning and add as necessary.
  6.  Chop up the chicken and return it to the pan, along with the cooked pasta and stir to coat.
  7. Serve in warmed bowls.

Submitted by: Liz

Thanks to: The genius of Joel and Liz