The Secret Chef: Marry Me Chicken and Pasta

By CORBY WINTERS, Winters Media & Publishing

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is a secret!

Marry Me Chicken and Pasta

If you have never had Marry Me Chicken and Pasta you are missing out. It should be a “must have” in everyone’s recipe book. Marry Me Chicken and Pasta is quick, easy and makes quite an impact on your palate.

This recipe is rich, looks divine and is much less expensive to make than it appears. I convinced one of our Secret Chef’s to share her (or is it his) version.

1st Step – Boil water and prepare your choice of pasta following the directions on the package. While any pasta will do, our Chef prefers angel hair or linguine.

2nd Step – Cut 4 to 5 chicken breasts into small, one-inch cubes. Season with Italian seasons, garlic salt, pepper and olive oil.  Sear the cubed chicken in a sauce pan and cook until it is done.

Remove chicken from the sauce pan and set it aside on a plate.

NOTE: Some folks like to use the whole chicken breast without dicing it up. It’s your dish, do it your way.

Sauce

Ingredients
1 stick of butter
2 tablespoons of minced garlic
½  cup of white wine or chicken broth
2 cups of heavy cream
1 cup shredded parmesan cheese
1 cup of sun dried tomatoes – this is the key ingredient and she uses Mediterranean blend, julienne cut from Aldi’s

Melt butter, add garlic, wine, and heavy cream. Let blend together and add shredded parmesan and sun dried tomatoes.

3rd Step – Return the chicken to the skillet, heat back up and mix well.

Put cooked pasta in a bowl and pour chicken and sauce over it. You can garnish with fresh parmesan and basil leaves if you like.

And don’t forget your favorite bread.

Dinner is served.