Ingredients:
5 -6 boneless skinless chicken breasts, cut into cubes
3 -4 tablespoons butter or 3 -4 tablespoons margarine
1 tablespoon minced fresh garlic ( or to taste)
1 large onions, chopped
3 tomatoes, chopped
1 tablespoon basil ( or to taste)
1 lb spaghettini, pasta ( can use linguine also)
3 -4 tablespoons dry white wine
1/4 cup good quality chicken broth
1 cup half-and-half cream
seasoning salt and pepper ( or regular salt)
1/2 cup chopped fresh parsley
grated parmesan cheese
Directions:
Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
Saute the onion and garlic until soft (not brown).
Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
Stir in half and half cream, salt, pepper, and cook until slightly thickened.
Add in the cooked chicken cubes (and all the juices that were left on the plate).
Simmer for about 3-4 minutes.
Stir in about 1/3 cup parsley; mix to combine.
Toss/mix in pasta.
Serve in large serving bowls.
Sprinkle with grated Parmesan cheese.
Delicious!
Servings: 4
Time preparation: 25 min.
Time total: 45 min.