This creamy basil sauce goes great with chicken and pasta
This creamy pasta makes a delicious dinner. The recipe pairs well with the Cabernet Sauvignon Rose from Cana Vineyards and Winery and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 4 T. butter
- 4 - 6 oz chicken breasts
- 1 small onion, finely chopped
- ½ c. red bell pepper, chopped
- 2 t. minced garlic
- 1 t. chicken bouillon paste
- ½ t. smoked paprika
- ½ c. water
- 1 ½ c. heavy cream
- ½ t. Red pepper flakes
- 1 ½ c. packed basil leaves, divided
- 1 c. freshly grated parmesan cheese
- Salt and pepper to taste
- 8 ounces penne pasta, cooked according to package directions
- Frying pan
Step 1: Melt the butter in a large fry pan. Saute the chicken on both sides until completely cooked through.
Step 2: Remove from the pan when the chicken reaches 165 degrees and rest on a plate.
Step 3: In the same fry pan, saute the onions, red bell pepper and garlic. Add the bouillon paste then add the smoked paprika.
Step 4: Continue to saute to bloom the paprika and melt the bouillon. Add the water then cream. Stir well and bring to a simmer.
Step 5: Add the red pepper flakes and the freshly grated parmesan cheese. Chiffonade the basil and add one cup to the pan.
Step 6: Season with salt and pepper. Slice the chicken and return to the pan. Stir in the pasta then serve garnished with the remaining fresh basil.