This is a family favorite that I make once or twice a year. If you’re watching your calories or fat intake, this may not be the best dish for you. It is creamy, buttery, rich, and delicious. I serve it with a spinach side that I will have a recipe for shortly.
1 shallot minced
1-1 1/2 lbs of boneless skinless chicken breast cubed
2 cloves fresh garlic minced
1 stick of butter
1 pint heavy cream
1 1/2 cups white wine
1 can diced tomatoes, drained
Parsley to garnish
Sauté shallot and garlic in 1 tbsp butter until fragrant and translucent.
Add tomatoes and cook over medium- low until heated through. Set aside.
Sauté chicken in 1-2 tablespoons of butter until no longer pink inside.
Add tomato mixture
Add wine and heat to a boil
Reduce heat and simmer for 5 minutes
Add heavy cream and 1/2 stick of butter and let simmer for 5 minutes. Then turn to low heat.
Prepare angel hair pasta as directed on package.
Taste sauce to be sure all the alcohol is cooked out. You’ll know because it won’t be bitter. Salt and pepper as needed.
Plate pasta and sauce, and sprinkle with chopped parsley. Serve with a hunk of French bread to mop up all of the sauce.
Marcus D. Holcomb