Update output_topic_details.txt

output_topic_details.txt

@@ -482,3 +482,44 @@ Instructions
 6. Add 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, coarsely chopped, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.
 7. Add 1/2 cup freshly grated parmesan cheese a little at a time, stirring after each addition, until all of it is melted. Add 1 tablespoon fresh lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.
 8. Taste the sauce for seasoning and adjust as needed. Serve garnished with 2 tablespoons finely chopped fresh basil and a sprinkle of red pepper flakes, if desired.
+
+Topic: Creamy Chicken and Herb Pasta
+Description:
+Prep:
+15 mins
+Cook:
+40 mins
+Total:
+55 mins
+Author Nicole Hooper and Sharon Hsu
+Servings:
+4
+Ingredients
+4 small boneless skinless chicken breasts (about 1 1/2 pounds total)
+1 teaspoon fine salt
+3/4 teaspoon ground black pepper, divided
+2 tablespoons neutral oil, such as canola
+2 tablespoons unsalted butter
+1/4 cup finely chopped shallot
+3 large cloves garlic, finely chopped (1 tablespoon)
+1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, parsley, and sage), plus more parsley for garnish
+1/2 cup dry white wine
+1 cup chicken stock
+1 cup heavy whipping cream
+2 teaspoons Dijon mustard
+12 ounces dry fettuccine pasta
+1/2 cup (2 ounces) grated parmesan
+Instructions
+1. Gather the ingredients.
+2. Pat 4 small boneless skinless chicken breasts dry with paper towels and sprinkle evenly with 1 teaspoon fine salt and 1/2 teaspoon ground black pepper.
+3. Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high. Place the chicken in the skillet and cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip the chicken and cook until lightly browned on the second side, about 3 minutes (the chicken will not be cooked through at this point). Transfer the chicken to a plate and set aside.
+4. Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Add 1/4 cup finely chopped shallot, 3 large garlic cloves, finely chopped, and 1 tablespoon finely chopped fresh herbs, and cook, stirring often, until softened, about 2 minutes.
+5. Pour in 1/2 cup dry white wine, increase the heat to medium-high, and cook, stirring and scraping the bottom of the skillet to deglaze, until reduced by about half, about 3 minutes.
+6. Pour in 1 cup chicken stock and cook, stirring occasionally, until reduced by about half, 5 to 6 minutes.
+7. Pour in 1 cup heavy whipping cream and stir in 2 teaspoons Dijon mustard and the remaining 1/4 teaspoon ground black pepper. Bring to a simmer over medium.
+8. Place chicken breasts back into the simmering cream mixture, cover, and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through and registers 160 F on an instant read thermometer inserted into the thickest part, about 8 minutes.
+9. Meanwhile, bring a large pot of well-salted water to a boil and cook 12 ounces dry fettuccine pasta according to the package directions for al dente. Drain the pasta, reserving 1/2 cup pasta cooking water.
+10. Transfer the chicken to a cutting board to rest for 5 minutes before slicing.
+11. Gradually stir 1/2 cup (2 ounces) grated parmesan and the reserved 1/2 cup pasta water into the cream sauce and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
+12. Using tongs, transfer the pasta to the skillet. Cook, tossing occasionally, until the pasta is evenly coated in sauce, 1 to 2 minutes.
+13. Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately.