Italian Chicken Pasta
This is a recipe that I would have made as is before I cut out processed foods.  It's delicious as the original recipe without any changes but unfortunately it's just really not good for you at all.  So I tweaked it.  Here's the changes... 

I used organic thin cut chicken breasts.  I dipped them into coconut flour first.  Then dipped them into an egg and almond milk mixture followed by another dip into a coconut flour and Parmesan cheese mix.  So that's three different dips but oh so worth it.  Don't forget to salt and pepper before the first dip!

I melted butter and olive oil in my heated cast iron pan and then sauted the chicken breasts. They taste amazing on their own so I didn't serve them in the sauce but separately.  

I cut a large onion, along with Roma tomatoes, and one bunch of green onions.  I also diced around 3 large cloves of garlic. I set all of this aside to be used when needed. 

I don't drink and I don't keep wine in the house so I used 1/4 cup of white wine vinegar and 2/3 cups of Organic chicken bone broth to replace the alcohol.  It's amazing as a substitute.

After sauteing the chicken breasts and moving to a warm platter, I added the onions to the same cast iron pan and proceeded making the sauce.  

We couldn't wait for it to thicken so I did cave in and used a little corn starch to make a slurry to thicken the sauce.  I know. I know.  So many better choices but y'all it's day 4526 of quarantine and I am cooking for a bunch of people again.  Cut me some slack... LOL  

It was amazing. I gave the option to each person as to how they wanted to use these dishes.   They could make chicken sandwiches or make a "pasta" of their choice, or just serve the chicken with the sauce on top.  Each person did something different but all agreed that it was amazing!  

I had doubled the sauce so that there was enough left over to have with a "pasta" the next day for 2 or 3 people.  I personally used a protein noodle ( thinslim brand)  the next day with some of the sauce for a great lunch. 

Here is the original recipe as I found it.  


For cooking chicken:

4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
1/2 cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil

White Wine Parmesan Sauce:

4 tablespoons butter
1 small yellow onion (or use 1/2 onion) chopped
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 tablespoon flour
1 cup heavy cream
1 cup white wine
½ cup Parmesan cheese shredded
1 teaspoon Italian Seasoning
1/2 teaspoon salt more to taste
¼ teaspoon crushed red pepper flakes


PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 

In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.

COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired. 

Finished picture and recipe adapted from 


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