½ to 1 tablespoon crushed red pepper, depending on your heat preference
½ cup sun-dried tomatoes, chopped
1½ cups chicken stock
1 cup heavy cream
2 ounces parmigiano reggiano
Basil leaves
1. Lightly brown the chicken breasts on both sides in the oil-butter, then remove from the skillet and set aside
2. Add the shallots and garlic to the skillet and cook until they soften and your kitchen smells delicious
3. Add the pastes in there and mix everything up for a few minutes
4. Add the sun-dried tomatoes, crushed red pepper flakes and some oregano and yeah keep cooking it
5. Pour in the chicken stock and simmer it to reduce the liquid by half. If you’re using box pasta, put it in a pot of boiling water toward the end of this step
6. Reduce the heat and add the cream and cheese and stir it a bunch, then put the chicken back in so that it finishes cooking
7. Take the cooked chicken out, put the cooked pasta in so that it finishes cooking in the sauce
8. Cut the heat and serve with fresh basil and more cheese. I went ahead and sliced the chicken for plating but you can leave it whole or chop it up and put it back into the skillet with everything
1 Comment
I pretty much used Babish’s recipe…
2 chicken breasts, beaten a bit to flatten somewhat, then dredged in flour
3 tablespoon each butter and olive oil, heated over medium heat
1 shallot, roughly minced + 6 cloves garlic, chopped
4 tablespoons tomato paste + 1 tablespoon anchovy paste
½ to 1 tablespoon crushed red pepper, depending on your heat preference
½ cup sun-dried tomatoes, chopped
1½ cups chicken stock
1 cup heavy cream
2 ounces parmigiano reggiano
Basil leaves
1. Lightly brown the chicken breasts on both sides in the oil-butter, then remove from the skillet and set aside
2. Add the shallots and garlic to the skillet and cook until they soften and your kitchen smells delicious
3. Add the pastes in there and mix everything up for a few minutes
4. Add the sun-dried tomatoes, crushed red pepper flakes and some oregano and yeah keep cooking it
5. Pour in the chicken stock and simmer it to reduce the liquid by half. If you’re using box pasta, put it in a pot of boiling water toward the end of this step
6. Reduce the heat and add the cream and cheese and stir it a bunch, then put the chicken back in so that it finishes cooking
7. Take the cooked chicken out, put the cooked pasta in so that it finishes cooking in the sauce
8. Cut the heat and serve with fresh basil and more cheese. I went ahead and sliced the chicken for plating but you can leave it whole or chop it up and put it back into the skillet with everything