1 Chicken Breast, skinless, boneless, sliced into bite sized pieces 1 clove Garlic, minced or 1 tsp jar minced garlic 1/2 c White Wine 4 oz Barilla Plus Angel Hair, cooked according to package directions 1 tbsp Butter, salted 1 tsp Oregano, ground 1 tsp Basil, 1/2 tbsp olive oil 2 tbsp grated Parmesan Cheese
Sautee chicken breast in olive oil until lightly browned and no pink remains. Add garlic, sautee for 1 minute. Add wine, basil and oregano, bring to a simmer. Simmer 5 minutes to cook alcohol out of wine. Add butter, remove from heat. Stir until butter melts. Toss with pasta, top with 1 tbsp parmesan cheese. 2 Servings
Nice, easy recipe. I like the flavors that develop if you brown the chicken very well/deep brown, and then deglaze with the wine. You can't put in too much garlic--I add it with the wine. Handfuls of fresh basil won't go amiss. :-) Thanks for sharing!