Pasta with Chicken & Capers
Click below for video
1-1.5 lb boneless, skinless chicken breast, cubed
2 tbs. butter
1 small onion, chopped
3 garlic cloves, minced
1/3 c. red wine
28 oz can crushed tomato
2 tsps. capers, drained
1/2 c. heavy cream
1/4 c. chopped parsley
1 lb pasta, such as rigatoni or capagnelle
Season chicken with salt and pepper.
Heat butter over medium-high heat in a deep sauce pan. Add in onion and cook for 5 minutes. Then add garlic. Cook for another minute until fragrant. Add chicken to pan and allow to cook until slightly seared on at least one side. Continue to cook until chicken is cooked through. Remove chicken from pan and set aside.
Add wine to the same pan the chicken was cooked in and scrape up any browned bits. Once pan is deglazed, add in crushed tomato and capers. Allow to cook for 15 minutes.
Bring a large pot of salted water to a boil and cook pasta until just al dente.
Add heavy cream to sauce and stir. Place chicken & onion back into the sauce and stir.
Drain pasta and add to pan. Allow to cook for 5 minutes until everything is heated through and flavors have come together. Top with fresh parsley and parmigiano cheese.