Chicken with Rosemary Sauce

8 ounces angel hair pasta

1teaspoons olive oil

4  skinless, boneless chicken breast halves

¼ teaspoon salt
1/8 teaspoon pepper
½ cup chopped green onions
1/3 cup white cooking wine
1 teaspoon minced fresh rosemary
½ cup fat free chicken broth
1/3 cup heavy cream

1.Cook pasta according to package directions.
2.While pasta cooks, heat oil in a large fry pan over medium heat.
3.Sprinkle chicken with salt and pepper.
4.Add chicken to pan and cook 3 minutes on each side or until lightly browned.
5.Add onions, white wine, and rosemary; cook 30 seconds.
6.Stir in broth, cook 2 minutes.
7.Add cream, cook 2 minutes.
8.Serve chicken and sauce over pasta.


 I adapted this recipe from the Culinary Institute of San Francisco video series.  Heavy cream is very  fatty (sometimes I use light cream)- but the sauce is nice over a light pasta.  Reducing the broth, wine and cream really intensify  flavor.

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