Pasta With Sautéed Chicken and Herb

  • Servings: 4
  • 4 boneless skinless chicken breasts (diced is desired)
  • 1/2 cup flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. Gold ’n Soft® Vegetable Oil Spread
  • 2 Tbsp. garlic (minced)
  • 2 oz. dry white wine
  • 2 tomatoes (diced)
  • 8 black olives
  • 2 Tbsp. herbs of your choice (basil, oregano, thyme, or Herbs de Provence)

Combine flour, salt and pepper. Dredge the chicken in the flour mixture and shake off any excess.

Add Gold ’n Soft® Vegetable Oil Spread to a preheated sauté pan. Sauté chicken over medium-high until golden brown. Remove chicken from pan and keep warm.

Return pan to medium-high heat. Add 1 tablespoon Gold ’n Soft® Vegetable Oil Spread, garlic, and tomatoes. Cook for 3 minutes (be careful not to burn the garlic). Add the dry white wine, olives and herbs. Return the chicken to the pan and allow the mixture to cook together. Test chicken for doneness.

Place your favorite freshly made cooked pasta on a plate and top with the sautéed chicken.