Marry Me Chicken pasta

Easy • 55 mins

Fall in love with this Elgin Valley Farms twist on the viral “Marry Me Chicken”. Enjoy a rich, creamy pasta with semi-dried tomatoes, herbs and al dente pappardelle.

Made with our free range chicken breast, carefully raised for quality, tenderness and clean flavour, it’s a dish you can trust to deliver every time.

Marry Me Chicken Pasta
SKILL LEVEL
Easy
Prep Time
15 mins
Cooking time
40 mins
Serves
4
INGREDIENTS
  • 2 Elgin Valley Farms free range chicken breast fillets
  • 2 tbsp olive oil
  • Sea salt
  • Ground black pepper
  • 2 cloves fresh garlic, finely chopped
  • 8-10 sprigs of fresh thyme
  • 1 tsp chilli flakes
  • ½ cup semi dried tomatoes finely chopped
  • 1 cup chicken stock
  • 1 cup fresh cream
  • ½ cup grated parmesan cheese plus extra to serve
  • ¼ cup fresh basil leaves to serve
  • 375g pappardelle pasta, cooked per instruction, drained and refreshed in cold water
  • 100g green beans, trimmed, blanched, chilled and drained
METHOD
Pan
  1. Pre-heat oven to 180 degrees C.
  2. Season chicken breasts with sea salt and ground black pepper.
  3. Heat olive oil in a large frying pan on med-high heat. Cook for 5 minutes before flipping to cook the for a further 5 minutes. Remove chicken from heat and set aside on a plate.
  4. Turn heat on fry pan down to medium heat and add the garlic, thyme and chilli flakes. Do not allow the garlic to burn. Add the semi dried tomatoes and stir through for 1 minute before adding the chicken stock and cream and bring to a simmer.
  5. Return the chicken breasts to the pan and any juices on the plate. Sprinkle over half of the grated parmesan and place in the oven for 10 minutes.
  6. Remove pan from the oven and return pan to high heat. Remove chicken from pan. Slice and serve on 4 plates.
  7. Add cooked pappardelle and green beans to the pan and stir through until sauce has thickened. Check seasoning and add remaining parmesan cheese, then serve with fresh torn basil leaves alongside the sliced chicken breasts.

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