Chicken Rosate (tossed With Pasta) Recipe
Make Chicken Rosate (tossed With Pasta) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Sauce (Rosé-style: tomato + cream)
Pasta & Finishes
Method
Chicken & Marinade
- 1
Prep and marinate
Slice the chicken breasts into 1/2-inch strips or bite-size pieces. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces and toss to coat. Let marinate at room temperature for 15-20 minutes (or refrigerate up to 2 hours).
- 2
Cook chicken
Heat a large skillet over medium-high heat and add 1 tbs olive oil. When hot, add the marinated chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.
Sauce (Rosé-style: tomato + cream)
- 3
- 4
Deglaze and build sauce
Add 1/4 cup dry white wine (or 1/4 cup chicken stock) to deglaze the pan, scraping up browned bits with a spoon. Let reduce 1-2 minutes. Stir in 1 cup crushed tomatoes and 2 tsp tomato paste until incorporated. If sauce seems thick, add up to 1/4 cup chicken stock to reach a saucy consistency.
- 5
Finish rosé sauce
Lower heat to medium-low. Stir in 1/2 cup heavy cream until blended and the sauce turns a pale pink (rosé). Add 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/2 tsp black pepper. Simmer gently 3-4 minutes to meld flavors. Stir in 2 tbs chopped fresh basil or parsley.
- 6
Return chicken to sauce
Add the cooked chicken back into the skillet with the sauce and stir to coat. Cook 1-2 minutes to reheat the chicken and allow flavors to combine. If sauce needs more looseness to coat pasta, add reserved pasta water (see next section).
Pasta & Finishes
- 7
Cook pasta
Bring a large pot of salted water to a rolling boil. Cook 12 oz dry pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- 8
Toss pasta with sauce
Add drained pasta directly to the skillet with the rosé sauce and chicken. Toss thoroughly to coat. If the sauce is too thick, add reserved pasta water 1-2 tbs at a time (up to 1/2 cup) until the sauce clings to the pasta. Stir in 1/2 cup grated Parmesan and 1 tsp extra virgin olive oil; toss until combined and creamy.
- 9
Serve
Taste and adjust seasoning with salt and pepper. Divide into 4 plates (or 3 large portions). Garnish with additional grated Parmesan and chopped basil or parsley if desired. Serve immediately.