Deal 2 Chicken Dinner Pasta & 2 Side Salads Recipe

Prepare pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Season chicken

Pat the 2 chicken breasts dry. In a small bowl, combine paprika, garlic powder, onion powder, 0.5 tsp salt, and 0.5 tsp black pepper. Rub the spice mix evenly over both breasts.

Cook chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. When hot, add chicken breasts and cook 5–6 minutes per side, until golden and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Make sauce

In the same skillet, lower heat to medium and add remaining 1 tbs olive oil and 1 tbs butter. Add finely chopped onion and cook 3–4 minutes until softened. Mince 3 garlic cloves and add to pan; cook 30–45 seconds until fragrant. Add 1 cup cherry tomatoes (halved if large) and cook 2–3 minutes until they start to soften.

Finish sauce

Pour in 1 cup chicken broth and 1 cup heavy cream. Stir in 1 tsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Bring to a gentle simmer and cook 4–5 minutes to slightly reduce and thicken. Stir in 3 tbs grated Parmesan until melted. If sauce is too thick, add reserved pasta water 1/4 cup at a time to reach desired consistency.

Combine pasta and chicken

Add drained pasta to the skillet and toss to coat in the sauce. Add sliced chicken and gently toss to combine and warm through. Taste and adjust seasoning. Tear 1/4 cup fresh basil and stir in just before serving.

In a large bowl combine 4 cups mixed salad greens, 1/2 cup sliced cucumber, 1/2 cup halved cherry tomatoes, and 2 tbs thinly sliced red onion.

In a small bowl or jar whisk 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over salad and toss until evenly coated. Serve immediately.

Tear or chop 4 cups romaine lettuce and place in a bowl. Add 2 tbs grated Parmesan and 1/2 cup croutons.

Squeeze juice from half a lemon over the lettuce, add 2 tbs Caesar dressing and 1/8 tsp black pepper. Toss to coat evenly and top with extra Parmesan if desired. Serve immediately.