Serves 1
Directions
- 1Split the chicken breasts and lightly even them out.
- 2Season the chicken with salt, pepper, garlic, smoked paprika, oregano, and flour.
- 3Lightly oil a hot stainless steel pan.
- 4Place the seasoned chicken in the pan to get a nice crust and develop a fond on the bottom.
- 5Once the chicken is nice and crusty, transfer it to a baking dish.
- 6Bake the chicken in the oven at 350°F to finish cooking.
- 7In the same pan, reduce the heat and add some butter.
- 8Add sun-dried tomatoes to the pan and start cooking them down.
- 9Add minced heartburn (garlic) to the pan.
- 10Add Calabrian chili if you like heat.
- 11Deglaze the pan with veggie broth.
- 12Scrape away all the craggly bits from the bottom of the pan to incorporate them into the sauce.
- 13Once everything is dancing together, add some heavy cream.
- 14Reinforce the sauce with the same spices used earlier for the chicken.
- 15Add some grated Italian snow (Parmesan cheese) to the sauce.
- 16Drop in your al dente pasta (linguini).
- 17Finish with fresh basil.
- 18Crown the pasta with your juicy chopped chicken.
Ingredients
- chicken breast cutlets
- salt
- pepper
- garlic
- smoked paprika
- oregano
- flour
- oil
- butter
- sun-dried tomatoes
- minced heartburn
- Calabrian chili
- veggie broth
- heavy cream
- Italian snow
- linguini
- fresh basil
Equipment
cutting boardpantongsbaking dishovengrater
Tips
- The veggie broth adds volume to the sauce without making it too heavy.
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