This recipe came about because I wanted a Chicken Philly, but I was out of french bread or rolls. I definitely didn't feel like going to the store so I just turned the recipe into a pasta dish. The sauce was inspired by my Spinach Artichoke Dip found in the When I Dip, You Dip section. Enjoy having a cream white sauce without having to use Heavy Cream! Have fun and be creative in the kitchen. Please don't be afraid to take chances. I hope you guys enjoy this dish!
Ingredients
(Serves 3-4 people)
Meat & Protein
3 Boneless, Skinless Chicken Breast or 6-7 chicken tenders
Produce
1 Whole Yellow Onion
1 Whole Green Bell Pepper
1 Cloves Garlic , minced
6 Baby Portobello Mushrooms, sliced
Baking & Spices
3 tsp Salt (more, if desired)
1 ½ tsp Cracked Black Pepper (more, if desired)
1 ½ tsp Garlic Powder
1 ½ tsp Dried Parsley
½ tsp Cayenne Pepper
½ tsp Chili Powder
½ tbsp Corn Starch
Liquids
3 Cups of Water
Dairy
1 cup Shredded Mozzarella Cheese
3 slices of Provolone Cheese
½ of (8-oz.) block Cream cheese
½ cup Sour cream
3/4 Cup of Almond Milk
Oils & Vinegars
1 tbsp. Olive Oil
2 tbsp. Vegetable Oil
Pasta & Grains
5 oz. Rotini Pasta (½ of box)
Directions
Wash the Chicken Breast! Dry the chicken with paper towels and place on a flat pan or tray. Season the chicken with half of the ½ tsp Salt, ½ tsp Cracked Black Pepper, ½ tsp Garlic Powder, and 1 tsp Dried Parsley, ½ tsp Cayenne Pepper, and ½ tsp Chili Powder. Set aside.
Before cooking the chicken, start the pasta. Add 3 cups of water to a large pan. Add in 2 tbsp of Vegetable Oil, and the 2 tsp of Salt. Bring the water to a boil and then add the Rotini Pasta. Cook the pasta until al dente (not fully cooked). Drain and set aside.
Heat up a cast iron skillet , add Vegetable Oil, and cook the chicken. Make sure to sear both sides for 3-4 minutes. Set the chicken aside on plate covered with foil. Let the chicken cool down and slice it on the bias (at a diagonal).
Add the sliced bell peppers, onions, mushrooms and minced garlic to a pot with olive oil. Sauce for 7-10 minutes. Season the vegetables with ½ tsp of salt and ½ tsp of pepper. Remove the vegetables and set aside.
On low heat add Cream Cheese, Sour Cream, ½ tsp Salt, ½ tsp Pepper, ½ tbsp of Corn Starch, and 1 tsp Garlic Powder into the pot. Heat and stir until smooth. Slowly add in the almond milk and stir. Let simmer before adding cheese. Add 3/4 cup of shredded mozzarella cheese and 3 slices of provolone cheese.
Add back in all vegetables and top with 1/4 cup of shredded mozzarella cheese.
Add in sliced chicken let cook for 2-3 more minutes.
Serve and enjoy!
Now you have something cooked from the SOUL. Serve it to the CULTURE!
