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champanelle chicken breasts breadcrumbs olive oil garlic chicken broth heavy cream salt pepper Fontina cheese fresh basil
Viewed: 25 - Published at: a year agoIngredients
- 1 pound champanelle or gemelli noodles
- 1 pound (about 2 large) boneless, skinless chicken breasts, cubed
- A 1/2 cup breadcrumbs
- A 1/4 cup olive oil
- 6-8 cloves garlic, minced
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 cups finely shredded Fontina cheese
- 1 cup chopped fresh basil
Method
- Boil pasta per package directions.
- Drain (do not rinse!)
- and put back into pot.
- Add about a tablespoon of olive oil and then cover to keep warm.
- While the pasta is boiling chop chicken and place in zip top storage bag.
- Add breadcrumbs shake and use your hands to press crumbs into chicken until completely coated and most of the crumbs are no longer loose.
- Heat olive oil over medium heat in a large frying pan.
- Add chicken and toss occasionally so that all sides get browned.
- About 7 minutes in add garlic and toss.
- Try to toss this instead of astirringa it, this will help the breadcrumbs stay attached to the chicken.
- Cook for about 3 more minutes (check largest piece to make sure its done) and remove chicken from pan.
- If there is a ton of oil left in the pan pour most of it out, if not, add chicken broth, cream, salt and pepper.
- Bring to a boil then add cheese, bring back to a boil and cook, whisking occasionally for 5 minutes.
- Add basil and boil, whisking occasionally, for another 5 minutes.
- Pour over pasta and stir until combined.
- Garnish with basil.
