recipes

Friday, May 27, 2016

PAN FRIED CHICKEN AND PASTA

INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 pound linguine
  • 2 cloves garlic, minced
  • 2 cups half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SEASONING

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
  2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  5. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  6. Stir in pasta and gently toss to combine.
  7. Serve immediately with chicken, garnished parsley, if desired.

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