Chicken Pasta

Ingredients

• 4 boneless skinless chicken thighs
• 1½ C white wine
• 2 tbs soy sauce
• 4 tsp garlic powder
• 2 tsp black pepper
• 4 tsp salt
• 4 tbs olive oil
• 2 tbs flour
• ½ C cream
• ½ C chicken or vegetable stock
• ½ tsp basil
• ½ tsp parsley
• Pasta of your choice

Directions

1. Flatten chicken slightly with a mallet or a rolling pin, and season them with salt, pepper, and garlic powder. Place in a shallow dish, add the wine and soy sauce, cover and refrigerate for 4 or more hours. I usually marinate them overnight.
2. Heat olive oil in a medium skillet until hot and add chicken (reserving the marinade), turning once.
3. When the thighs are nicely brown on both sides, remove them, reduce the heat and add the flour, stirring the roux mixture constantly with a wire whisk.
4. When the roux has thickened, add the chicken stock and the remaining marinade. Cook over medium low heat until the mixture begins to bubble and thicken. Gradually add the parsley and basil and whisk in the cream.
5. Return the breasts to the sauce mixture, cover and simmer for 5 minutes.
6. Cook pasta of your choice according to the package directions and add the cooked pasta to the skillet with the chicken and sauce and allow it to simmer for a couple of minutes. Garnish with parsley and serve with garlic bread.

Chef's Notes

• I prefer angel hair pasta or linguine with this recipe
• Keep a cup of the pasta water in case you need to thin the sauce after adding the pasta