Italian Chicken Pasta with Cream Sauce

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4 Boneless Skinless Chicken Breasts, sliced in thirds
1 Bottle Fat-Free Italian Salad Dressing
1 half-pint Whipping Cream
1 pint Half-and-Half

1 Package Spiral Pasta, cooked according to package

Place chicken in a ziplock baggie. Pour entire bottle of dressing on the chicken. Let marinade in the fridge for as long as you’d like: at least 6 hours, and up to 3 days.

Heat a non-stick sauté pan over high heat. Shake excess dressing off chicken and lay in pan. Lightly brown chicken on both sides. Reduce heat, cover and cook through (about 5 minutes.) Remove chicken and set aside. Pour remaining dressing in the pan. Stir all the good brown bits from the bottom of the pan into the dressing.  Boil for 10 minutes to make sure all the chicken juices are cooked and the dressing thickens quite a bit.  Whisk the half-and-half and whipping cream into the pan. Bring to a rolling boil over medium high heat and reduce by half, stirring almost constantly. (If possible, after about 5 minutes, pour the juices that have collected in the plate you put the chicken on into the sauce)  Cut the chicken into rough bite-sized chunks and return to the sauce.   Ladle the reduced sauce and chicken over the pasta and serve. (Garlic bread goes great with this dish)

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