Creamy Garlic Chicken and Pasta - Something Edible
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Creamy Garlic Chicken and Pasta

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Creamy Garlic Chicken and Pasta


Servings: Serves about 3-4.

Prep Time: 5 minutes

Cook Time: 20 minutes


The Meat

  • 1/2 tsp Kosher salt
  • 1 tsp salt-free garlic and herb seasoning (like Mrs. Dash)
  • 2 tsps all-purpose flour
  • 1/2 lb boneless, skinless chicken breast (That's roughly one large chicken breast.)
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 clove garlic minced
  • The Pasta

  • 8 oz rotini pasta (Usually about a half box.)
  • 2 cloves garlic smash 'em
  • 1 Tbsp Kosher salt
  • The Rest

  • 12 oz frozen stir-fry vegetable medley (Or, pick your favorite instead.)
  • 1/2 tsp Kosher salt
  • 1 tsp salt-free garlic and herb seasoning
  • 1 tsp Dijon mustard
  • 1/3 cup reduced-fat sour cream (Full-fat's ok too, but fat-free's not.)
  • 2 pieces cooked bacon minced (Optional, I guess.)
  • 1/2 cup reserved pasta water (You likely won't use it all.)

  • Instructions:

    To start the chicken, combine the first 1/2 tsp salt, the first tsp of salt-free seasoning, and the 2 tsps of flour. Coat the chicken chunks well and set aside.

    For the pasta, fill a 4 quart pot 3/4 full of water, add the smashed garlic cloves and bring to a boil. Add 1 Tbsp salt, return to a boil, and cook pasta until almost al dente (about 5-6 minutes). Reserve 1/2 cup of the water the pasta was cooked in and drain the pasta (but don't rinse it!).

    To bring it all together, start with a cold 10-12 inch skillet. Toss in the minced garlic, butter and olive oil and put the burner on medium-high. When garlic just starts to brown, toss in the chicken to brown for 2 minutes. Don't move the chicken much; it'll brown better. After the 2 minutes have elapsed (btw, the chicken won't be done), stir in the frozen vegetable medley and continue to heat through until chicken is no longer pink (~ 5 minutes) stir in the pasta, remaining salt-free seasoning, salt, mustard, sour cream, bacon, and enough pasta water so as to make sure that everything is coated evenly (start with about a 1/4 cup). Stir for another 2-3 minutes over the heat and adjust the sauce thickness with the remaning pasta water as necessary before serving.

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