Chicken and Pasta

by on June 22, 2016 » Add the first comment.
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  • Chicken breast
  • Pork Belly – cut into 1/2 inch pieces
  • Wide pasta – pappardelle
  • Kalamata olives
  • Artichoke hearts
  • 1/4 C dry white wine
  • 1 TBL butter – cold
  • Several basil leaves
  • Parmesan cheese to garnish


  1. Bring large pot of heavily salted water to a boil
  2. Cut chicken breast lengthwise
  3. Pallard the meat
    – Put between two sheets of plastic
    – Pound using mallet or cast iron skillet till about 1/2 inch in thickness
  4. Dredge in egg – then flour, salt, paprika, pepper mixture ( seasoned to taste )
    – Set aside
  5. Render pork belly till crispy
    – Set aside
  6. Put pasta into boiling water
  7. Put chicken into hot pan with pork belly oil
  8. Cook chicken until heavily seared
    – Set aside
  9. Deglaze chicken pan with white wine
  10. Add olives and artichoke hearts
  11. Add back in cooked pork belly
  12. Finish with cold butter
  13. Add back in chicken and nestle into the gravy to reheat
  14. Toss pasta with 1 TBL EVOO and plate
  15. Cut chicken into strips against the grain
  16. Top pasta with cooked chicken
  17. Top chicken with artichoke mixture
  18. Garnish with basil leaves
  19. Shave Parmesan cheese on top

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