Since I have really gone on a health binge in our household as of late, I started doing home-made sauces when it comes to making pasta dishes. The pre-made sauces just really leave more to be desired and are so dense that we are left with pasta leftovers for DAYS. I personally have come to HATE leftovers, sure sometimes it’s nice but when they start building up in your fridge, you know that it’s just not worth it!
So I have come up with the solution! And that is homemade sauces that are plain delicious and are so light that it’s easy to eat up a pan between the three of us. This one below has quickly become one of my favorites!
What You’ll Need:
- 2 tbsp olive oil
- 1 lb chicken breast, sliced or diced
- salt and pepper, to taste
- 3 garlic cloves, minced
- 2 tbsp freshly squeezed lime juice (use 1 tbsp if bottled juice)
- 1/4 cup chicken broth (low sodium)
- 1 tbsp fresh cilantro, chopped
- 2/3 cups heavy cream
- 2/3 cups milk
- 1/2 cup mozzarella or parmesan cheese, grated
- reserved cooked pasta water
- 1 tsp fresh cilantro, to serve
- Heat olive oil in a large skillet over medium heat. Season sliced chicken with salt and pepper to your desired taste, add to the skillet and cook until done. Remove sliced chicken from the skillet and set aside.
- To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced. Make sure the garlic does not burn and brown too much. Mix in chopped cilantro.
- Add heavy cream and milk. Bring to a boil then immediately add cheese and mix until melted, while boiling. Then, remove from heat.
- Cook pasta according to package instructions, drain; reserving some cooked pasta water.
- Add pasta to the sauce, along with half of the chicken. Mix everything in and season with more salt, if needed.
- Top with remaining half of the chicken and more chopped cilantro.
Time Saving Tips:
Tip #1 – I used a bag of pre-made diced chicken that we had stored in the fridge which I normally use for my salads. Since the chicken is already cooked and seasoned I simply added the chicken to the sauce once completed.
Tip #2 – I also used pre-minced garlic, which can usually be found in the veggie aisles at most grocery stores. These glass jars will also last about three months and is most comparable to that of regular seasonings. I measured it out into 3 tsp as the equivalent for above^
I hope ya’ll enjoy this recipe as much as I did! It was maybe a 30 min dish and could easily serve up to 4 people if we weren’t all such fatties! You can check out where I found this gem >>here<<. Long live pastas!