INGREDIENTS
1/2 lb Pasta Rigate
1 lb Boneless Chicken Tenderloins
1/2 Lemon
1/4 cup of Heavy Whipping Cream
1 Bottle Chardonnay
2 tbsp Garlic Butter
1/4 cup of Water
Season Salt
Garlic and Onion Powder
Black Pepper and Salt
2 slices Swiss Cheese

1. Chop the chicken up into bite sized pieces and place to the side.
2. Fill a 2 qt. pot with water (3/4 full) and place it on a burner at medium-high (until boil) then add your Rigate Pasta. You want to cook the pasta 9-11 mins then drain the water and place to the side.
3. Within a medium sized Skillet, put 2 tbsp of Garlic Butter and sautee the chicken on medium high until the chicken is no longer pink. Turn the heat down to medium and let it simmer.
4. Add your Seasoning Salt, Onion Powder, Garlic Powder, Salt and Black Pepper (to taste). Stir the chicken to even out the seasoning and then sprinkle the lemon juice over them. Add the water and continue to stir.
5. Now add 1/4 cup of Chardonnay and let it cook until the sauce is beginning to disappear. Add 1/4 cup of heavy whipping cream and let cook for a two minutes then pour the pasta into the skillet.
6. Mix everything together and add in chopped up bits of the Swiss Cheese, keep mixing until it is all melted.

Cool and enjoy with a glass of chilled chardonnay.

Written by Greg Dragon on Wednesday, April 8, 2009 

Filed under The Bachelor Chef
Tagged with chicken, onion, pasta, sautee