Pan roasted chicken breast with sugo d'arrosto

Ingredients

• 6 ounces (oz) of chicken breast
• 4 ounces (oz) of low fat chicken stock
• 3 ounces (oz) of pasta (angel hair or penne is best)
• 2 ounces (oz) of butter
• 1 ounce (oz) of white wine
• 1 ounce (oz) of cooking oil
• ½ teaspoon (tsp) of rosemary
• Salt to taste
• Black pepper to taste

Directions

1. Cook the pasta.
2. Season the chicken with salt and pepper.
3. Heat a sauté pan over medium high heat.
4. Add the oil.
5. Place the chicken in the pan.
6. Cook the chicken about 4 to 5 minutes, until it is brown.
7. Turn the chicken over.
8. Cook the other side until it is also browned.
9. Continue cooking the chicken until it is done. Use a meat thermometer to check for an internal temperature of 165°F.
10. Remove the chicken from the pan and put it in a warm place to rest.
11. Pour the fat out of the pan, and return the pan to the heat.
12. Add the white wine and rosemary to the pan.
13. Cook for 1 minute.
14. Add the chicken stock and cook until about ¼ of the liquid cooks off.
15. Add the pasta and 1 ounce of butter to the pan.
16. Cook the pasta until it is coated by the sauce.
17. Add the remaining butter.
18. Season with salt and pepper.
19. Place the pasta in a bowl.
20. Top with the chicken and any remaining sauce from the pan.