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Chris and Becca's Dunham Point Chicken Pasta Recipe

   
 

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     Chris and Becca's Dunham Point Chicken Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 minutes

Ingredients
3/4 lb fettuccine - it's worth it to get good quality pasta
chicken from 3 grilled thighs (or equivalent)
1 cup of frozen peas thawed
1/2 cup chopped onion (vidalia of course!)
1-2 cloves garlic minced
Freshly ground salt and pepper
1/2 cup dry white wine
3/4 cup organic heavy cream
2-3 T olive oil
 

Instructions
In a large pot of boiling water, cook the fettuccine until al dente. Drain pasta when done and reserve water incase you need it later.
Meanwhile, in a large deep sauté pan, heat the olive oil over medium heat. Add the chicken and garlic, season with salt and pepper to taste and cook for 2-3 minutes. Remove to a bowl.
In the same pan, sauté onions and peas for about 2-3 minutes. Transfer to same bowl as chicken. In the same pan, add wine and boil down until almost gone. Whisk in cream and boil for 2 minutes.
Add pasta to pan adding reserved water if needed. Add back in chicken, peas and onions. Toss for 2-3 minutes while still over heat. Serve with parmesan cheese if desired.
Serving Suggestions
serve with a fresh salad and nice white wine


Originally Submitted
6/29/2017





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