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21Ingredients
30Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 tsp. paprika
- 1 tsp. smoked paprika
- 1 tsp. dried parsley
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/4 tsp. cayenne pepper (optional)
- 1/2 lb. boneless skinless chicken breasts (pounded thin*)
- 1 Tbsp. olive oil
- 9 oz. gluten-free pasta
- fresh pasta
- 6 Tbsp. butter
- 1 onion (peeled and very finely chopped)
- 4 garlic cloves (peeled and finely minced)
- 1/4 cup sun dried tomato (Jarred, Bruschetta, OR finely chopped sun-dried tomatoes)
- 1/2 cup chicken broth
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan cheese (Freshly, plus more for topping)
- 1 handful fresh chives (finely chopped, optional for garnish)
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Reviews(3)
Marie 5 years ago
Used regular tomatoes, half and half instead of heavy cream. Came out great- I could’ve made it a little spicier.
Nikki Garza 7 years ago
Very, very good!!!! I didn't do the cayenne because I was cooking for kids as well.
Bickwermert 7 years ago
This is very delicious! It was a little spicy for me with the cayenne pepper. Wish I would have paid more attention to the optional next to that. Overall delicious though.