I didn’t add the pasta to the sauce but rather added the sauce over some pasta to keep it a lighter (ha), and after reading the other comments I added about 1/2 cup of heavy cream and this did the trick. I did add a little more cayenne because my husband loves spicy. It was that good! I didn’t really need the pasta because I was in love with just the chicken seasoned like this. I have smoked paprika but no fresh herbs? Oh well I soldiered on and made this recipe using the dry parsley but if it was a big miss, we couldn’t tell. I gathered all the seasonings, had chicken breasts ready and then realized I didn’t have fresh parsley. Ok You had me at 1/2 n 1/2, but this was way better than I expected. I cooked 12 oz of mushrooms in a separate pan (my kids hate mushrooms) and they were a tasty addition As it is, the sauce doesn’t assert itself enough to complement the chicken. Or adding some lemon juice (1/4 cup?) instead of the white wine would be a welcome addition. I think throwing in 1/2 cup of white wine just before sauteeing the garlic would be a good move. The chicken is complex and a little spicy but the sauce is…bleah. That said, the sauce is very dull and needs some acid to brighten it up. I made a roux of the 2 tbs butter and 2 tbs flour before I added the FF1/2&1/2, and it thickened the sauce perfectly with approx 4 additional minutes of cooking/stirring. Either increase the amount of chicken by 1/2 lb and cut back to 12 oz linguini, or keep the protein at one pound and halve the amount of linguini used.ĭid you know that Fat-free 1/2 and 1/2 works GREAT in this dish? It will save 48 grams of fat total! Thank you for a great recipe, sorry I tweeked it.Ģ oz chicken per person is not an adequate serving of protein. So I added black pepper, and 1/2 c of dry white wine. First I thought lemon juice, which I think would work fine but was too lazy to cut and juice one. The taste was good, but was missing depth, that little extra something that makes it just special. Let that cook for 3-5 min, then added the cream. So with the fat, I added 2 tbsp flour after cooking the garlic and made a roux.
Our chicken redendered more fat than I thought it would, and I was worried about it being to thin. The chicken was awesome, wouldn’t change a thing, but for our taste the sauce needed a little doctoring.
Anyway I digress, I needed a quick and easy meal. And we host an open house where friends come and eat. Tomorrow is Baconpalooza, every New Years for the last 10 years we have Baconpalooza. I needed something quick and easy as I have been cooking bacon all day. So I have had this recipe on the back burner waiting for a time to try it.
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