- 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
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.
Cook pancetta in a skillet until crispy. Let sit on a paper towel to dry.
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.
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.
Once sauce is thickened, add in chicken. Cook for 5 minutes
Follow the boxed pasta instructions, cook, and set aside.
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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