Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• Sauce:
• 4 garlic cloves, minced
• 1 large shallot, minced
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white wine
• 1 1/2 cups nofat chicken broth
• 1/2 cup heavy cream
• 3 sprigs fresh rosemary, leaves stripped from stem and finely chopped
• ground nutmeg (a pinch)
• salt
• pepper
• Other:
• 1 lb chicken tenders, each cut in half across
• balsamic vinegar
• coarse salt
• 1 tablespoon extra virgin olive oil
• 1/2 lb penne rigate, cooked al dente
• grated parmigiano or romano cheese

Directions

1. In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.

2. Add in wine; cook until reduced by half.

3. Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.

4. While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.

5. Heat oil in a second skillet over medium-high heat.

6. Add in chicken; cook 4 minutes on each side; remove from heat.

7. Add chicken to thickened sauce; cook 4-5 minutes.

8. Toss with pasta and serve with grated cheese for topping.

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