Effortless Tomato Chicken Pasta (Print Version)

# Ingredients:

→ Sauce

01 - 2.5 ml mustard powder
02 - 2.5 ml dried basil
03 - 2.5 ml dried oregano
04 - 5 ml onion powder
05 - 5 ml hot sauce
06 - 10 ml honey
07 - 175 ml chicken broth
08 - 295 ml half and half

→ Chicken and Pasta

09 - 225 g linguine
10 - 66 g grated Parmesan cheese
11 - 45 g tomato paste
12 - 3 garlic cloves, minced
13 - 42 g unsalted butter
14 - 120 ml dry white wine
15 - 15–30 ml olive oil
16 - 24 g plain flour
17 - Black pepper, to taste
18 - Salt, to taste
19 - 10 ml Italian seasoning
20 - 450 g boneless, skinless chicken breasts

# Instructions:

01 - Pour half and half, chicken broth, honey, hot sauce, onion powder, dried oregano, dried basil, and mustard powder into a big measuring jug. Whisk until everything's mixed. Leave it to the side for now.
02 - Dust chicken breasts with flour after seasoning both sides with salt, pepper, and Italian seasoning. Cut them in half so they're thinner, cover with some plastic, and smack them gently with a meat mallet until they're about 1.25 cm thick. Pat them as dry as you can.
03 - Warm up olive oil in a deep 30-cm skillet using medium-high heat. Sear the chicken fillets for about 4–5 minutes on each side in batches. Let them get a nice crust. Take them out, let them rest for 10 minutes, then slice them up into strips.
04 - Get a big pot of salted water going on a boil.
05 - Into the same pan, toss in butter, minced garlic, and white wine over medium. Scrape the pan bottom to pick up those tasty brown bits. Let it simmer until about half has cooked away; this takes around 4 minutes.
06 - Stir in the tomato paste and mix until it melts right into the rest.
07 - Gently pour the sauce mixture you prepped into the skillet in small bits, mixing non-stop. Let it come to a slow boil, then turn the heat way down. In the meantime, cook up your linguine in the boiling salted water until just tender, then drain it well.
08 - Start sprinkling in the grated Parmesan cheese a bit at a time. Stir as you go, so you end up with a creamy, smooth sauce.
09 - Add the cooked linguine and those chicken strips into the sauce. Toss it all together so everything's evenly coated and warmed through. Add more salt if you want, then dig in right away.

# Notes:

01 - It's best to use Parmesan you grate yourself, and keep the base cool when you add cheese so it doesn't get gritty.
02 - Sauvignon Blanc brings great flavor, but chicken broth works fine if you don't want wine.
03 - Look for tomato paste that comes in small tubes so you use just what you need.
04 - You can use nearly any pasta shape for this, and it's awesome with add-ins like diced tomatoes, mushrooms, spinach, or basil.
05 - Put leftovers in a sealed container. They’ll keep in the fridge for 3 days or in the freezer for 3 months.

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