Ingredients:
2 boneless skinless chicken breasts
1 cup white wine
1 1/2 cups chicken broth
1 purple onions, diced
5 cloves garlic, sliced
6 sage leaves, torn
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon dried parsley
1/4 teaspoon celery salt
1 tablespoon lemon juice
1 tablespoon butter
1/2 lb angel hair pasta
salt and pepper
1 dash parmesan cheese
Directions:
Cook angel hair according to package instructions.
Melt butter in a large skillet on medium heat.
Add garlic and onion and cook for 3 minutes.
Add chicken breasts and cook for 5 more minutes.
Add chicken broth and wine.
Bring just to a boil, reduce heat to a simmer.
Add all of the herbs and lemon juice.
Allow to simmer for 10-15 minutes until chicken is done.
(I usually start cutting chicken into bite sized pieces when it is 3/4 done) Place pasta in a serving bowl, add chicken and sauce.
Toss to coat.
Sprinkle with salt, pepper and parmesan cheese.
Serve with bread and a veggie for a complete meal.
Servings: 2
Time preparation: 5 min.
Time total: 25 min.