I always experiment with different varieties of pasta..and here is my recent favorite..
Egg, beaten - 1
Boneless Chicken Breast/thighs - 3 nos
Extra Virgin Olive Oil - 3-4 Tbsp
For Pasta:
Garlic cloves, minced - 3 nos
Pappardelle pasta - 1/2 pack
Parsley, chopped - handful
Parmesan cheese - 1/4 cup
Salt and Pepper - for taste
Butter - 4 Tbsp
Veggies, optional
Ingredients:
For Chicken:
Bread crumbs - 3/4 cupEgg, beaten - 1
Boneless Chicken Breast/thighs - 3 nos
Extra Virgin Olive Oil - 3-4 Tbsp
For Pasta:
Garlic cloves, minced - 3 nos
Pappardelle pasta - 1/2 pack
Parsley, chopped - handful
Parmesan cheese - 1/4 cup
Salt and Pepper - for taste
Butter - 4 Tbsp
Veggies, optional
Cooking Chicken:
- Take 2 bowls, one with breadcrumbs and one with beaten egg.
- In a freezer bag, put the chicken piece and bash it with rolling pin until flattened out. Put some flour into the bag and shake to coat chicken.
- Take the chicken and dip in the egg, and then in the bread crumbs and keep aside.
- In a Skillet, add olive oil and heat over medium heat and add the chicken in a single layer and cook until browned on both sides for 2-3 minutes each side.
- Take a large saucepan and bring to boil 3-4 cups of water. Add salt, little olive oil and pasta and let it cook for 15-20 mins until cooked. This pasta takes more time than others in general
- Meanwhile, in a skillet, add butter, and when melted, add garlic and parsley and cook over medium heat until garlic is lightly browned.
- Add salt and pepper and add the chicken cut into thin strips.
- Drain pasta and reserve 1 cup of water.
- Add pasta to the skillet, top with parmesan and mix.
This is a yummy pasta for children and adults that can be customized with meat or veggies and any kind of pasta based on your taste. I added some peas and carrots for my daughter. You can even add leftover chicken, fish or shrimp.
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