Cooking Instructions
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Step 1
Add
Olive Oil (1 Tbsp)
to a large skillet.
Step 2
Season
Boneless, Skinless Chicken Breasts (1.5 lb)
on both sides with
Kosher Salt (1 tsp)
and
Freshly Ground Black Pepper (1/2 tsp)
.
Step 3
Add to the skillet to brown on both sides 2-3 minutes. Remove and set to the side.
Step 4
Heat the
Unsalted Butter (1/4 cup)
in a skillet, add
Garlic (2 cloves)
, and cook for a few minutes. Remove and set aside.
Step 5
Add
White Onions (2)
to the same pan and spread into a single layer and begin to caramelize them. Stir the onions every 5-7 minutes.
Step 6
Continue stirring the onions for another 12-15 minutes.
Step 7
Once onions are almost caramel in color, chop the chicken and add it back into the skillet together with garlic and onions.
Step 8
Add in
Beef Stock (3/4 cup)
at this time along with
Dried Thyme (1 tsp)
,
Kosher Salt (1 tsp)
, and
Freshly Ground Black Pepper (1/2 tsp)
. Stir to combine.
Step 9
Continue to cook the mixture for another 5 minutes until chicken is cooked through.
Step 10
Meanwhile, bring a large pot of water to a rapid boil and cook
Penne Pasta (3 1/2 cups)
until al dente.
Step 11
Strain the pasta and add it into the skillet along with the onions, garlic, and chicken and stir to combine.
Step 12
Top off the pasta dish with
Swiss Cheese (7 slices)
and place under broiler for 3-4 minutes until golden brown and melted.
Step 13
Serve immediately.
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