This was amazing!!!!!
Ingredients
- 1 package of chicken tenders cut in chunks
- 1½ tsp salt
- pinch red pepper flakes
- garlic powder onion powder and smoked paprika
- 3 tsp olive oil
- 1 T. butter for cooking
- 1 T. soy sauce
- 1 T. hot honey
- 2 more T. butter for glaze
- Creamy Tuscan Alfredo Sauce
- 6-8 smashed fresh garlic cloves
- 2 T. sundried tomatoes chopped
- 1 T. sundried tomato oil
- 1 tsp salt to taste (can add less)
- 1 ¼ c. heavy cream
- ¼ cup dry white wine
- ½ cup chicken broth
- ½-¾ cup freshly grated Parmesan to taste
- Parmesan rind
- Pasta
- reserved pasta cooking water
Instructions
- Toss the cubed chicken with salt, red pepper, garlic powder, onion powder, smoked paprika and oil.
- In a large skillet over medium heat, melt 1 T. butter. Cook chicken in batches in a single layer for about 3-4 minutes per side, until golden and the centers reach 165°F. Transfer to a plate.
- Lower the heat. Add remaining 2 T butter, honey and soy sauce to the skillet; stir for about 1 minute.
- Return chicken briefly to coat in the glaze. Transfer chicken and glaze to a plate.
- Cook pasta and reserve at least 1 cup of pasta water before draining.
- In the same skillet over medium-low heat, sauté garlic and sun-dried tomatoes in sundried oil for 3-4 minutes, without burning the garlic.
- Pour in white wine and simmer for about 2 minutes.
- Add chicken broth and simmer 2 more minutes, scraping up the flavorful browned bits.
- Add heavy cream and Parmesan rind; simmer very gently for 2-3 minutes.
- Reduce heat to low and stir in grated Parmesan until smooth. Taste before adding salt. Remove rind.
- Toss pasta with sauce, loosening with reserved pasta water a little at a time as needed. Top with honey chicken and glaze.
