Chicken and Pasta in White Wine Garlic Sauce

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  • 1 lb Chicken Cutlets cut into small pieces
  • 1/2 cup Flour
  • 2 tsp Garlic Salt
  • 1/2 tsp Ground Black Pepper
  • 1 (10 oz.) Sliced Mushrooms
  • 1 cp. Yellow Onions, diced
  • 1 cp. White Wine or Dry Vermouth
  • 1 (14 oz.) Can of Petite Diced Tomatoes
  • 3 to 4 Cloves of Crushed Garlic
  • 1 tsp. Garlic Salt
  • 1 tsp. Italian Seasoning
  • 1/4 tsp. Crushed Red Pepper
  • Extra Virgin Olive Oil
  • 1 tblsp Butter
  • 1lb. Pasta – Bow Tie, or Cork Screws or Penne Rigati – your choice
  • Grated Parmesan Cheese
  • Prepare Pasta, meanwhile…
  • In a large bowl add 2 tsp of Garlic Salt, and Black Pepper to the Flour, mix well. Dredge the cut up Chicken in this mixture
  • In a large skillet or wok, over medium high heat, add Oil Oil and Butter. When bubbly saute Chicken Pieces until golden brown. Remove to dish and keep warm.
  • Add Mushrooms and saute until they become tender.
  • Add Onions, continue to saute until onions are tender
  • Add White Wine and bring to a boil
  • Add Italian Seasoning, Crushed Red Pepper, Crushed Garlic, 1 tsp of Garlic Salt and Diced Tomatoes and bring to a boil.
  • Add cooked Chicken, reduce heat, cover and simmer 15 minutes
  • Add Pasta, toss and serve with grated Parmesan Cheese