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Ingredients Jump to Instructions ↓

  1. 1 pound skinless chicken breast, cut into 2-inch pieces

  2. 1/2 pound pasta (fusilli, penne, your choice), cooked

  3. 8 ounces butter (unsalted) Extra virgin olive oil

  4. 4 shallot s, chopped

  5. 2 cloves garlic , minced

  6. 1/2 cup dry white wine

  7. 1/2 to 1 cup chicken stock

  8. 1/2 pint heavy cream All-purpose flour for dredging Salt and fresh ground black pepper to taste

  9. 1/2 cup Parmesan cheese , grated

  10. 1/4 cup Italian flat parsley , minced

  11. 1/4 cup fresh basil , minced

  12. 1 cup frozen sweet pea s, thawed

  13. 1 cup broccoli florets, blanched

Instructions Jump to Ingredients ↑

  1. In a large skillet, add 4 ounces of butter and an equal amount of olive oil. Saute shallots until translucent. Remove from skillet with slotted spoon; set aside. Dredge chicken pieces in flour; shake off excess. Saute chicken pieces until cooked thoroughly, adding additional oil and butter as needed; place cooked chicken pieces aside in a warming oven. Add white wine to the skillet to deglaze. Add shallots, along with the garlic, then reduce. Add the cooked chicken and chicken stock and reduce further. Add cream; stir in Parmesan cheese, parsley and basil and simmer for a minute. Add broccoli florets and peas; allow mixture to thicken. Using a platter, place chicken ingredients on top of cooked pasta. Garnish with additional parsley, basil and grated Parmesan cheese.

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