Braised chicken breast and pasta

Main Dish
2 servings
20 min
25 min
Very Easy
134 Kcal


Number of serving: 2
2 tablespoons olive oil

1 red onion

1 red bell pepper

2 cloves of garlic


  • Add 4 bone-in skin-on chicken breasts and brown on all sides.
  • While chicken is browning, thinly slice. Once chicken is browned, remove from the pot, and add the sliced onion and peppers and saute until tender. Add garlic, 1 Tbsp of capers and return chicken to the pot.
  • Deglaze the bottom of the pot with 1 cup of dry white wine and scrape all of the browned bits with a wooden spatula. Add 2 cups of chicken stock, 1 tsp of red pepper flakes and 1 Tbsp of dried Italian herbs.
  • Reduce to a simmer and cook uncovered until chicken reaches internal temperature of 160 degrees. Sprinkle with freshly chopped Italian parsley and taste sauce for seasoning.
  • Serve the chicken, vegetables and reduced wine/stock sauce over cooked pasta and top with freshly grated Parmesan cheese and freshly cracked black pepper.

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (36g)
Calories: 134Kcal
  • Carbo: 2g
  • Total fat: 13.7g
  • Saturated fat: 1.6g
  • Proteins: 0.4g
  • Fibers: 0.6g
  • Sugar: 1.5g
  • ProPoints: 4
  • SmartPoints: 5
gluten freegluten free


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