Chicken Tenderloin Pasta with Creamy Tomato Sauce

 

Indulge in a luscious pasta dish featuring tender chicken and a rich, creamy tomato sauce. This recipe brings a delightful blend of flavors that everyone will love, perfect for a cozy dinner at home.

 

Ingredients:

 

• For the Pasta:
• – 8 oz spaghetti or fettuccine
• – 1 tbsp olive oil
• – Salt for boiling water

 

For the Chicken:

• – 1 lb chicken tenderloin, sliced
• – 2 tbsp unsalted butter
• – 3 cloves garlic, minced
• – 1/2 tsp smoked paprika
• – 1/4 tsp chili flakes (optional)
• – Salt and black pepper, to taste

 

For the Creamy Tomato Sauce:

• – 2 tbsp unsalted butter
• – 2 cloves garlic, minced
• – 1 cup heavy cream
• – 1/2 cup grated Parmesan cheese
• – 1/2 cup tomato puree
• – 1/4 cup chicken or vegetable broth
• – 1 tsp Italian seasoning
• – Salt and black pepper, to taste

 

For Garnish:

• – Fresh basil, chopped
• – Extra Parmesan cheese

 

Instructions:

 

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions, usually about 9-11 minutes, until al dente. Drain the pasta, reserving 1/2 cup of pasta water. Drizzle the olive oil over the pasta to prevent sticking and set aside.

 

2. Prepare the Chicken:

In a large skillet, melt 2 tbsp of butter over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chicken tenderloin slices, smoked paprika, chili flakes if using, salt, and black pepper. Cook for 4-5 minutes on each side until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.

 

3. Make the Creamy Tomato Sauce:

In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato puree and cook for another 2 minutes. Pour in the heavy cream, chicken broth, and Italian seasoning. Stir to combine and let the sauce simmer for about 3-4 minutes until it thickens slightly. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Add the reserved pasta water if needed to thin the sauce to your desired consistency.

 

4. Combine:

Add the cooked pasta to the skillet with the creamy tomato sauce and toss to coat the pasta evenly in the sauce. Return the cooked chicken to the skillet, tossing everything together until well combined and heated through.

 

5. Serve:

Divide the pasta into serving bowls. Garnish with freshly chopped basil and extra Parmesan cheese

Creamy Salsa Verde Chicken Enchiladas.

 

1/2 tbsp Butter

1/2 tbsp Sizzle

1/2 cup yellow onion, diced

1 jalapeño, diced (remove seeds for less spice)

4-5 cloves garlic, grated

Salt and pepper, to taste

Cumin, to taste

3.5-4 cups salsa verde, to taste

1 cup sour cream

1/4 cup cilantro, chopped

Juice from 1 lime, to taste

1 rotisserie chicken, shredded

4 oz Monterrey jack cheese, freshly shredded

4 oz white cheddar cheese, freshly shredded

8 flour tortillas (can sub corn)

1-2 avocados, cubed (optional)

Garnish: Sour cream, lime wedge, cilantro

 

1. Preheat oven to 350F

2. In a large sauce pan, melt your butter and olive oil over med-low heat. Add in your onion and jalapeño, followed by your salt, pepper, and cumin. Stir and saute for 5-6 minutes. Grate in your garlic and stir. Cook for another 30 seconds.

3. Pour in your salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove 1 cup of sauce and set aside.

4. Add in your shredded chicken and half of your shredded cheese. Stir until combined.

5. In a 9×13” baking dish, spread a light layer of your enchilada sauce

6. Place about 3 tablespoons of your chicken mixture in the center of your tortillas, followed by your cubed avocado, to taste. Roll and place in your baking dish.

7. Once your enchiladas are rolled, pour the remainder of your enchilada sauce over the top. Sprinkle the rest of your cheese, cover with foil, and bake for 20-30 minutes. Remove foil and finish baking until the cheesy is melted and bubbly (can finish under the broiler).

8. Serve with sour cream, cilantro, and a lime wedge. Enjoy!