Modified based on other users feedback!
Heat drizzle of olive oil in a large saute pan on medium high. Add chicken, season with salt and pepper. Cook through – I took about 10-12 minutes and wanted the chicken lightly browned.
Add water (note: I needed an extra 1.5 cups water by the end for the four servings version to completely cook the pasta), chicken stock concentrate, and garlic powder, whisk until incorporated.
Add pasta to pan.
Whisk in cream base and marina. Bring to a boil and cook pasta to desired tenderness – mine was about 9 minutes. Sauce will thicken as pasta cooks, dilute with water if needed to cook pasta through.
Remove from heat and mix in sun-dried tomato paste. Serve with Parmesan.
by FoxieMail
3 Comments
This looks absolutely heavenly.
How long would you say cook time was? Shorter or same as prep and bake instructions?
looks really good! I didn’t even mind the prep & bake version. I saw some people on here saying it was mushy so I cooked for longer at a lower temp. I dried and seasoned the chicken before putting it in the pan and added slightly less water than it said. I seasoned the chicken with salt, pepper, garlic powder, meat tenderizer seasoning, italian seasoning and red pepper flakes. I also removed the foil and then let it bake for almost 20 minutes without the foil on to get rid of some extra water. I think some people also don’t realize fresh pasta has a slightly different texture than the dried boxed pasta so many of us are used to eating lol. I really liked this one, it was a favorite!