Biltmore Estate Chicken Breasts Over Rigatoni Recipe

Cooking Directions

• STEP 1.Season chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat.
• STEP 2.Add chicken breasts to the skillet and cook until browned on both sides. Remove from skillet and set aside.
• STEP 3.In the same skillet, melt butter. Add mushrooms and cook until browned and tender.
• STEP 4.Stir in flour and cook for 1-2 minutes, until lightly golden.
• STEP 5.Slowly whisk in chicken broth and white wine. Bring to a simmer and cook until the sauce thickens.
• STEP 6.Return the chicken breasts to the skillet and simmer for 10-15 minutes, until cooked through.
• STEP 7.Meanwhile, cook rigatoni pasta according to package instructions. Drain and set aside.
• STEP 8.Serve the Biltmore Estate Chicken Breasts over rigatoni pasta, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts if preferred.
• For a creamier sauce, add a splash of heavy cream or half-and-half at the end.
• Feel free to add additional herbs, such as thyme or rosemary, for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and sauce in a skillet over low heat, stirring occasionally.
• Serve the Biltmore Estate Chicken Breasts over rigatoni pasta with a side of steamed vegetables or a green salad.