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Pasta fresh breadcrumb fresh parsley chicken breasts salt tomato unsalted butter onion tomato paste fresh garlic vodka chicken broth heavy cream red pepper Pecorino cheese
Viewed: 29 - Published at: 7 years agoIngredients
- 8 ounces dry campanelle pasta
- 1 cup fresh breadcrumb
- 6 tablespoons fresh parsley, chopped and divided
- 4 boneless skinless chicken breasts, coated with olive oil
- salt and pepper, to taste
- 1/2 cup sun-dried tomato packed in oil, drained and minced, reserve the oil
- 1 tablespoon unsalted butter
- 1 cup onion, diced
- 2 tablespoons tomato paste
- 1 tablespoon fresh garlic, minced
- 1 cup vodka
- 1/3 cup low sodium chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon red pepper flakes
- 1 cup pecorino cheese, shredded
Method
- Cook pasta in a pot of boiling salted water according to package directions, drain.
- Combine bread crumbs and 2 Tablespoons parsley in shallow bowl.
- Pound breasts between 2 sheets of plastic wrap with a meat mallet to 1/2" thickness and season with salt and pepper. Coat both sides with crumb mixture.
- Heat reserved sundried tomato oil in a a saute pan over medium-high heat. Arrange cutlets in pan; saute until brown, 4 minutes per side. Transfer cutlets to a plate and tent with foil.
- Melt butter in same pan. Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes. Remove pan from heat.
- Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes.
- Stir in cream and pepper flakes; reduce heat to medium-low and simmer 2 minutes. Add pasta, pecorino and remaining 4 Tablespoons parsley; season with salt and pepper. Divide pasta among 4 plates and top with cutlets.
