Spaghetti with chicken tenders in a white wine garlic sauce
Chicken tenders are the little strips that are attached to the underside of each breast (every chicken has two tenders) They taste just like the chicken breast and are often sold separately and are cheaper than chicken breast.
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- 1 box whole wheat spaghetti
- 2 pounds chicken tenders
- 2 teaspoons salt Pink Himalayan
- 1/4 cup extra virgin olive oil
- 12 cloves garlic sliced
- 1 chili pepper seeds removed for less heat, chopped
- 3/4 bottle white wine
- 2 cans crushed and peeled tomatoes
- 1 cup fresh basil stems removed, chopped
- Cook the pasta according to the box, be sure not to overcook. Save 3/4 cups of the pasta water.
- Prepare a skillet on high heat. Add the olive oil and get hot.
- Sprinkle the chicken with salt and place in pan, work in batches if you have to. Sear for 2 minutes per side. Remove from pan and repeat until they are all almost cooked.
- Pour ¼ cup of wine into the pan and use a wooden spoon to deglaze, scraping up all the brown bits from the bottom. Add the garlic, chili peppers and tomatoes and mix well. Let cook for 2 minutes.
- Add the rest of the wine and the water from the pasta and cook on high for 20 minutes.
- Add the chicken back in and cook for 2 more minutes.
- Add the pasta and fresh basil and serve right away. Salt to taste.
Notes & Tips:
If you don’t like white meat chicken, make this recipe with pargiot (boneless, skinless dark meat). Since white meat dries out quicker than dark meat (unless it is cooked whole) and therefore this recipe should be eaten right away!