The fancy-sounding name just means “chicken with parmesan blush sauce” (which happens to be my favorite type of sauce). This started with a Giada de Laurentis recipe and went pretty far off-book from there.
- 1 lb boneless chicken breasts
- 1 small onion, cut into short ribbons
- 1 tsp minced garlic
- 3 tbsp tomato paste
- 2 tsp Italian seasoning mix
- 1 1/2 to 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 16 oz your favorite type pasta
- Olive oil, salt, and black pepper
Pound chicken breasts until 1/2″ thin; salt and pepper well. Coat bottom of skillet with oil and heat to medium-high. Brown chicken on one side; flip and cook other side until done through. Remove chicken to plate and set aside. Add more oil to pan and cook onions and garlic on same heat setting with more salt and pepper until soft; stir in tomato paste and seasoning mix. Pour in broth and heat until bubbling; reduce heat and simmer until thickened. Remove from heat and stir in cream and cheese. Allow to sit and thicken further while pasta cooks. Drain pasta and pour into sauce; toss well and top with chicken. Serve immediately.
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
We had this delicious dish tonight for dinner. After a week of eating out it’s nice to have a great home cooked meal.
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Sounds delicious! Do you think you could add the pasta when you add the broth and cook the pasta that way or should you cook the pasta separately?
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I thought about that, but ended up afraid there wouldn’t be enough room in my pan. Try it and let me know!
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Ok I will…I’ll be sure to use a deeper pan, thanks!
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This looks and sounds delicious!
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