Summer Pasta with Creamy Lemony White Wine Sauce

NOTE: These “recipes” are inspirational guides — not fully-developed or detailed instructions. Take the following with a pinch of salt!

What began as a fridge-clear-out dinner is now one of our favourite meals. This pasta dish is loaded with seasoned chicken and fresh vegetables, and you’ll love every drop of the not-too-sinful sauce!

Brass & Oak via Black Forest Labs | Another slightly weird AI creation… picture smaller pieces of chicken, more vegetables, and freshly grated parm on top!

RECIPE

Fry over low-medium heat until cooked (NOT overcooked!!):

• 2 seasoned chicken breasts (e.g. salt, pep, onion pdr, garlic pdr, spice mix, garlic & herb seasoning, etc.)

Once cooked, set chicken aside and let it rest. DO NOT cut it up just yet!

Cook to al dente:

• 235g smallish pasta, e.g. orecchiette, farfalle, fusilli

Once cooked, set aside.

Cut into bite-sized slices, then fry in the same chicken pan:

• 1 bunch broccolini

• 1/2 - 1 bunch lacinato / dino kale (OR add a bunch of arugula in at the end)

• 1 fennel

• 1 smallish zucchini

• 1 leek

Fry veg until browned but still firm, then set aside.

Now, cut the chicken into small bite-sized pieces!

While the pan is still hot, add in:

• 1 half bottle (apx 375ml) white wine (YES THE WHOLE THING, none of this 1/4 C nonsense 😀)

• 1/2 - 1 lemon (zest and juice)

• 1/4 C butter

• 3-4 TBS BTB chicken base (MUST be 50% reduced sodium)

Whisk the above till wine is reduced by at least half, then whisk in:

• 1/4 - 1/3 C heavy cream

Add back in the pasta, chicken, and vegetables and stir to combine.

Optional: top with fresh parmesan and chopped parsley. Bon appetit!

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