Preparation
10 minutes
Cook Time
50 minutes
Serves
2 people
Cooking Level
Easy
Ingredients
- 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, sliced
- 4 oz pancetta, chopped
- 1.5 lb boneless skinless chicken thighs
- 1 box pasta
- 1 bunch asparagus, chopped
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- ½ cup white wine
- ½ cup chicken stock
- 4 stems rosemary, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp red pepper flakes
- Bunch fresh basil, chopped
- Salt and pepper to taste
Directions
Step 1
Wash chicken thighs and coat in olive oil, salt, and pepper. Bake for 14 minutes on 375 °F. Allow to cool, then cut chicken thighs into 2-inch pieces.
Step 2
Cook pancetta in a skillet until crispy. Let sit on a paper towel to dry.
Step 3
In a medium pan, add olive oil, rosemary, and garlic. Cook for 3 minutes, then add pancetta and white wine. Simmer until the wine has cooked off.
Step 4
Add ¾ of the cheese, asparagus, and heavy cream. Slowly add chicken stock as you stir. Cook on medium heat for about 25-30 minutes.
Step 5
Once sauce is thickened, add in chicken. Cook for 5 minutes
Step 6
Follow the boxed pasta instructions, cook, and set aside.
Step 7
Combine the sauce with pasta and top with fresh basil, more cheese and red pepper flakes. Enjoy!
Recipe created by Abigail Harris-Shea
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Appetizer Chicken Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Family Grape Tomatoes Healthy Italian Lunch Main Courses Meal Meat Pasta Recipes - Sangria® Medley Tomatoes Savory Simple Dinners Tomato Recipes
