Basil & Parsley Cream Sauce
Happy Saturday! I hope everyone is having a great start to their summer. Summer always inspires me to incorporate fresh, summer veggies and herbs in my recipes. I love my container garden because I can grab as many fresh herbs as I can cook, right outside my door. I plan to hang dry them when the weather is colder in the fall for home grown herbs all year round.
Last week I created a quick and easy 30 minute meal using mostly chicken breasts, heavy cream, pasta, basil and parsley. You can even substitute the noodles for zoodles, or the chickpea pasta Banza for a healthier spin! A cream sauce is hearty and delicious, but so easy to make and can be topped on anything from rice, noodles to protein and veggies!
This recipe makes a lot of sauce, cut the recipe it in half for a smaller portion.
1 bunch fresh parsley, rough chopped
1/2 cup fresh basil, jullienne cut or hand torn
2 cups heavy cream
1 cup chicken broth
1 cup grated parmesan cheese
2lbs chicken breasts, trimmed and cut thin
3 tbsp butter
1/8 tsp salt (add more to taste, parmesan is very salty)
1/8 tsp pepper
Pasta, rice, zoodles or fresh veggies
1. Add the butter to a deep pan and cook chicken breasts over medium-high until 165 degrees in reached. Slice chicken, cover and set aside.
2. While your chicken is cooking, prepare your noodles (or whatever you choose to serve with the sauce).
3. In the same deep pan, add the chicken broth and scrape the brown bits from the bottom of the pan, bring to a boil. Slowly add the heavy cream, boil for 30 seconds to a minute then turn down the heat, add your chopped, fresh herbs, salt, pepper, parmesan cheese and sliced chicken. Stir continuously for another couple minutes making sure the sauce doesn't burn from sticking to the bottom of the pan.
4. Drain your pasta and top with your homemade cream sauce and enjoy!