Prep Time: around 30 minutes
Author: a Tiffany original
2 boneless, skinless, chicken breasts
1 pkg Knorr Parma Rosa sauce mix
1/2 red onion, diced
1/2 tsp minced garlic (or one smashed clove)
1/2 Cup sundried tomatoes, sliced
rosemary to taste
salt and pepper to taste
EVOO (extra virgin olive oil)
Rigatoni or Linguine noodles
Parsley – fresh or flakes
For the Sauce:
1-2 T butter or margarine
1/2 C half and half
1 1/4 C skim milk
1. In a large sauce pan/skillet, place 2 T EVOO and warm the pan on medium-high heat. Season chicken breats with salt, pepper and rosemary. Place in oil and allow to cook about 3-5 minutes or until browned. Turn once, then reduce heat to medium. Add to pan red onion, sundried tomatoes and minced garlic and saute 5-7 minutes or until onions are tender.
2. Prepare about 1/2 of the box of pasta as directed on the box, set aside and keep warm.
3. In a microwave safe glass bowl, heat for 2 minutes, 1 1/4 C of milk. Add 2 T butter when warm and whisk in Knorr Parma Rosa sauce pack. Pour over chicken and veggies in the skillet and allow to thicken, stirring as necessary. After around 2 minutes, add the 1/2 C of half and half. Allow to warm another 2 minutes.
4. Serve sprinkled with parsley, parmesan cheese and noodles. (I like to cut the chicken into slices before I serve it but you can also leave the meat whole if you prefer.)