Ingredients
Directions
- 1
Slice chicken breasts in half and season with salt, pepper, garlic powder, and onion powder.
- 2
In a large pot, cook chicken in avocado oil over medium high heat until cooked all the way through (about 3-4 min each side). Set aside and chop into bite size pieces.
- 3
In a separate pot, boil some water and cook your pasta according to package (al dente). Strain and set aside.
- 4
In the same pot you used to cook chicken, heat up sun dried tomato oil over medium heat. Add onions and sauté for a min or so before adding in the white wine to deglaze the pan.
- 5
Add in celery, carrots, and parsnip. Saute for about 5 min or until they start to soften.
- 6
Create a space in the pan, add the butter and garlic directly into the butter. Cook for another minute, stirring so it does not burn.
- 7
Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color before stirring in sun dried tomatoes and chicken bouillon.
- 8
Add water and seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes). Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min.
- 9
Add heavy cream, cooked pasta, cooked chicken, fresh parsley, fresh basil, and parmesan cheese.
