April 8, 2009

Creamy Chicken Pasta Sauce

I had a piece of left over chicken breast and made a pasta sauce out of it for lunch over the weekend. I served it with #11 spaghetti, but you can use any pasta, although I prefer long pasta with this sauce. This recipe is enough for two.

2 tablespoon olive oil
Salt and pepper
1 chicken breast, sliced
1 clove of garlic, minced
1/2 onion, sliced
1/2 cup white wine
1/2 cup chicken stock
2 tablespoon cream cheese
1/2 cup grated Parmesan cheese
Drizzle of white truffle flavored olive oil

Heat olive oil in a stainless steel pan (enough oil to coat the bottom of the pan) and sprinkle salt and pepper over the chicken. Add the chicken to the pan and cook until no longer pink and lightly browned on both sides. Remove the chicken and keep warm. Add a drizzle of olive oil to the pan if necessary and add the garlic and onion. Cook until the onion starts to soften. Add the wine and chicken stock until mixed well and sizzling. Add the cream cheese and mix melted and well incorporated. Return the chicken to the pan and mix together with the sauce. Add the pasta and mix well. Add the cheese and a small drizzle of white truffle flavored olive oil and enjoy.

**Remember to taste as you go. My measurements are estimates**

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