This is a great dish and it's not that hard to make either. I happen to use fusilli for it but use any pasta you like; shells, penne, farfalle, etc.
- 1 lb. Fusilli or pasta of your choice
- 1 lb. skinless chicken breast cut into double bite size pieces.
- Some good olive oil
- Stick of butter
- 2-4 chopped shallots or small onions
- 1 stem of fresh fennel
- 2-4 chopped cloves of garlic
- 1/2 cup of white wine and remember, no not cook with any wine you wouldn't drink.
- Splash of dry Sherry
- 1-2 cups chicken stock
- Pt. of heavy cream
- 1-2 cups of flour for dredging
- Kosher salt and freshly ground black pepper to taste
- 1 cup freshly grated Pecorino Romano or Parmesan cheese (or mixed)
- Small handful chopped fresh flat leaf parsley and fresh basil
- 1/2 lb. frozen peas, thawed or blanched al dente broccoli flowerets
Start this pasta pot up but don't drop the pasta too soon, depending how fast you are making the sauce. Bring a large pot of water to a boil then salt. Add pasta to boiling water, and cook until al dente; DO NOT over cook. Stir as soon as you drop the pasta, start the sauce and keep checking the pasta. If you are using fresh pasta, do not add it to the water until the sauce is done; it will only take a few minutes to cook. The rule of thumb is, when fresh pasta starts floating on the surface, it's usually done.
In a sauté pan on med. heat add 1/2 the butter, an equal amount of oil, sauté the shallots until translucent then remove from heat. Remove the shallots from the pan using a slotted spoon and set aside leaving the oil and juices in the pan. Dredge the chicken in flour, shaking off excess and set aside on some foil or something. Return the pan to med. / high heat and sauté the chicken 4-6 pieces at a time until cooked through. As you turn the meat over to cook the second side, S&P to taste and add a splash of wine. Continue process, adding additional oil and butter as required setting the cooked chicken aside and warm.
Add the wine to the pan, still on med. / high, to de-glaze by scraping the bottom of the pan and crushing up the cooked bits and pieces. Add the shallots along with the garlic then let reduce. After the wine has reduced, add the chicken and the chicken stock, the peas and reduce further. Add some cream, stir in a small handful of grated cheese, a splash of sherry, a little of the parsley and basil and let thicken. Do a taste test and be a PRO; put your finger in and taste it. You know your own taste buds and I can't do it from here; so do it. Adjust any seasonings as required. Set aside and keep warm until the pasta is ready. If your sauté pan is gig enough, which it probably isn't, drop the drained pasta right in the sauce and toss well. If not, toss it all in the pasta pan and serve immediately garnished with a little more parsley, basil grated cheese and some fresh ground pepper
OPTION: In place of the sautéed chicken you can grill it then slice it up.
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Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO