Chicken Romagnola Recipe
chicken, peas, tomato cream sauce, garganelli pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the garganelli pasta according to package instructions until al dente. Drain and set aside.
- 2
Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant. Add the chicken breast pieces and season with salt and black pepper. Cook until browned and cooked through, about 7-10 minutes.
- 3
Make the Sauce
Once the chicken is cooked, add the tomato sauce and heavy cream to the skillet. Stir well to combine and bring to a gentle simmer. Add the peas and cook for an additional 5 minutes, allowing the sauce to thicken.
- 4
Combine Pasta and Sauce
Add the cooked garganelli pasta to the skillet and toss to coat the pasta in the sauce. Cook for another 2-3 minutes to heat through.
- 5
Serve
Serve the Chicken Romagnola hot, topped with grated Parmesan cheese and fresh basil.