Season chicken thighs with garlic powder and pepper.
Boil preferred pasta,
Melt 2 tablespoons butter in a med sauce pan over medium high heat.
Add chicken and sear both sides until golden brown, about 8 minutes per side, reverse and cover for an additional 10-12 mins; after cooked, remove and let rest.
Melt remaining 2 tablespoons of butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Cut/cube chicken and return to the panama sauce. Pure over cooked pasta, garnished with basil, if desired and serve.
Give a good coating of fresh ground parmesan cheese.
Cut or chop the chicken to mirror the shape of the pasta, if you use bow-tie cut the chicken in small cubes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (316g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 306 (46%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 233.2mg||72 %|
|Sodium 201.2mg||7 %|
|Potassium 662.9mg||17 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 32.2g|
|Protein 55.8g||80 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 672
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