Serves 1
Directions
- 1Drizzle olive oil onto the chicken breast.
- 2Season the chicken breast with salt.
- 3Sprinkle the chicken breast with your preferred spice blend, like Greek Freak.
- 4Heat olive oil in a frying pan.
- 5Place the seasoned chicken breast into the hot pan.
- 6Flip the chicken breast to sear the other side.
- 7Add butter to the pan with the chicken and baste the chicken with the melted butter.
- 8Remove the cooked chicken from the pan and place it on a baking sheet, pouring the pan drippings over it.
- 9Finely chop the shallot.
- 10Mince the garlic cloves.
- 11Sauté the chopped shallots and minced garlic in the pan used for chicken.
- 12Add sun-dried tomato paste to the pan and stir.
- 13Pour heavy cream into the pan and stir to combine.
- 14Grate Parmigiano Reggiano cheese directly into the sauce.
- 15Stir the cheese into the sauce until well combined and creamy.
- 16Boil mafaldine pasta in a pot of water.
- 17Remove the cooked pasta from the water, draining it.
- 18Add the cooked pasta to the creamy sauce in the pan.
- 19Toss the pasta with the sauce until fully coated.
- 20Serve the creamy pasta into a bowl.
- 21Slice the cooked chicken breast.
- 22Place the sliced chicken breast on top of the pasta.
- 23Garnish with more grated Parmigiano Reggiano.
Ingredients
- 1 Chicken Breast
- 2 tbsp Olive Oil
- Preferred Spice Blend (Greek Freak)
- Salt
- 300 g Mafaldine Pasta
- 2 tbsp Unsalted Butter
- 2 cups Heavy Cream
- 1 tbsp Sun-dried Tomato Paste
- 4 cloves Garlic
- 1 Shallot
- 1 cup grated Parmigiano Reggiano
- Parmesan cheese for garnish
Equipment
Cutting boardChef's knifeFrying panTongsBaking sheetSpoonPotColander/pasta insertGraterSpatula
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