Chicken Pappardelle
Ingredients
- 8 Oz. Dry pappardelle pasta
- 2 Strips Thick-sliced bacon, diced
- 1/3 Cup Minced sun-dried tomatoes packed in oil
- 3 Cups Sliced, cooked chicken (12 ox)
- 1 Tbsp. Minced garlic
- 1/2 tsp. Red pepper flakes
- 1/2 Cup Dry white wine
- 1 Cup Low-sodium chicken broth
- 1/2 Cup Heavy cream
- Salt and black pepper to taste
Instructions
- Boil pasta in a large pot of salted water according to the package directions; drain and set aside.
- Cook bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon is crispy, 5-8 minutes. Add chicken, garlic, and pepper flakes; cook until garlic starts to brown, 1 minute.
- Deglaze skillet with wine, scraping up any bits of from the bottom. Stir in broth, cream, and cooked pasta; bring to a simmer. Cook sauce until slightly thickened, about 3 minutes.
- Season with salt and pepper.
- Top with Tomato-Broccolini
- Nutritional info: 334 cal; 16g total fat (7g sat); 68mg chol; 190mg sodium; 24g carb; 2g fiber; 14g protein
