From the Cook
From the Cook
1/3
Chicken Vino Bianco
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Instructions
1
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Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.
2
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Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.
3
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Shake off any excess flour.
4
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In large skillet, heat olive oil over medium-high heat.
5
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Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.
6
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Remove chicken to a plate and cover.
7
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While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.
8
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Before draining, reserve 1 cup of pasta water and set aside.
9
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In the same skillet the chicken was cooked in, melt butter.
10
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Cook onions until translucent, about 2-3 minutes.
11
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Add garlic and cook until fragrant, about 30 seconds.
12
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Add remaining flour to the skillet and stir to combine with the butter.
13
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Add the cream, lemon juice and wine; whisk until smooth.
14
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Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes and parmesan cheese; whisk until combined.
15
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Allow to simmer for a 3-4 minutes until sauce thickens slightly.
16
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If sauce needs to be thinned, add reserved pasta water until desired consistency.
17
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Place cooked pasta in a large bowl or platter; top with cooked chicken.
18
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Pour sauce over top of chicken and pasta.
19
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Top with remaining tomatoes and chopped basil.
My Calorie Intake
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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