30 minutes
Serves 4
Ingredients:
1 pound boneless, skinless chicken breasts
2 Tbsp. olive oil
2 Tbsp. butter
4 Tbsp. minced garlic
1 cup dry white wine
1 cup half and half
2 tsp. salt
2 tsp. black pepper
8 oz. linguine
2 Roma tomatoes, diced
2 Tbsp. dried oregano
Roasted Asparagus
1 bunch fresh asparagus
2 Tbsp. olive oil
2 tsp. sea salt
2 Tbsp. Mrs. Dash Tomato Basil Garlic Salt Free Seasoning Blend
Make Dinner:
Heat olive oil and butter in a large cast iron skillet over medium high heat. Add garlic and sauté for 3-4 minutes. Add white wine, salt and pepper. Mix well using a wire whisk. Bring just to a boil. Reduce heat to medium. Add half and half and stir to combine. Add chicken. Cover pot and simmer chicken in sauce 10-12 minutes per side.
While chicken is cooking, bring 4 quarts of salted water to a boil in a large pasta pot. Add linguine and boil according to package directions until al dente, about 10 minutes.
Preheat oven broiler to High. To prepare asparagus, snap bottom 1/2 inch from each stalk. Place asparagus on cookie sheet. Drizzle with olive oil and sprinkle with sea salt and Mrs. Dash seasoning. Broil asparagus for 10 minutes until golden brown.
Serve chicken atop a bed of linguine. Top with 1/2 cup of simmer sauce and a sprinkling of fresh tomatoes and oregano. Serve with a side of asparagus.