Chicken and Pasta

by on June 22, 2016
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  • Chicken breast
  • Bacon – cut into 1/2 inch pieces
  • Wide pasta – pappardelle
  • 1/4 C dry white wine
  • 1 TBL butter – cold
  • Several basil leaves
  • Parmesan cheese to garnish
  • Select THREE of the following ingredients
    • Kalamata olives
    • Artichoke hearts
    • Bell peppers
    • Onions
    • Sausage
    • Sun dried tomatoes
    • Fresh spinach


  1. Bring large pot of heavily salted water to a boil
    (about 1 gallon of water and 1 TBL of salt)
  2. Render pork belly till crispy
    – Set aside
  3. Cut chicken breast lengthwise
  4. Pallard the meat (squish it flat so it cooks quickly and evenly)
    – Put between two sheets of plastic
    – Pound till about 1/2 inch thick – using mallet, tuna can, or cast iron skillet
  5. Prepare three bowls:
    (1) flour, salt, paprika, pepper to taste or Grandpa's Thunder Powder, Arghh Powder, or other.
    (2) 1 beaten egg and 1 TBL milk
  6. Dredge flattened chicken breast in the in egg, then in the flour
  7. Put pasta into boiling water
  8. Put chicken into hot pan with 1 TBL canola oil
  9. Cook chicken until heavily seared
    – Set aside
  10. Deglaze chicken pan with white wine
    (pour in wine and stir to remove the bits from the bottom of the pan)
  11. Add your three “personal” ingredients
  12. Add back in cooked bacon
  13. Finish with 1 TBL cold butter
  14. Add back in chicken and nestle into the gravy to reheat
  15. Toss pasta with 1 TBL EVOO and plate
  16. Cut chicken into strips against the grain
  17. Top pasta with cooked chicken
  18. Top chicken with your special mixture
  19. Garnish with basil leaves
  20. Shave Parmesan cheese on top

Find more like this: Meals for Beginners, Meat to Eat OTHER

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