Name: French onion chicken pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 5 oz chicken breast, diced; 1/3 cup Protein+ penne pasta; 1 1/2 medium yellow onions, thinly sliced; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 3/4 cup beef broth; 1 tsp dried thyme; 3 tbsp Swiss cheese, shredded; 1 tsp salt; 1/2 tsp black pepper; 3 2/3 cups water; 2 tsp Worcestershire sauce; 1 1/2 tsp red wine vinegar

Instructions

Prep 20 min · Cook 30 min

Set a 12-inch skillet over medium heat with two-thirds of the olive oil. Add the onions and a pinch of salt. Cook, stirring often, until the onions are deep golden brown and soft, about 25 to 30 minutes. If the pan looks dry, add a splash of water to release the browned bits.
Push the onions to the edges of the skillet. Add the remaining oil to the center, then the diced chicken and another pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Done when opaque in the center, 165°F.
Stir the garlic, thyme, and black pepper into the chicken and onions and cook for 1 minute. Pour in the beef broth, Worcestershire sauce, and red wine vinegar. Simmer for 10 minutes to reduce and thicken the sauce slightly. Meanwhile, bring a pot of water to a boil with half the remaining salt.
Add the pasta to the boiling water and cook for 9 minutes or until al dente. Reserve a small splash of the cooking water, then drain the pasta.
Stir the cooked pasta and the reserved pasta water into the skillet. Taste and add the remaining salt if needed. Sprinkle the Swiss cheese over the top, cover the skillet, and let it sit for 2 minutes until the cheese is fully melted.

Nutrition

Ingredients

Instructions

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