 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a fantastic way to get your pasta fix without sticking to the norm. It's got sharp flavored ingredients that appeal very much to me. Of course, add/subtract/substitute where you see fit. Ingredients:
4 boneless skinless chicken breasts, flattened |
1/2 cup seasoned fine breadcrumbs |
3 tablespoons romano cheese, finely grated |
4 -5 tablespoons olive oil |
1 (14 1/2 ounce) can italian-style diced tomatoes, with juice |
3 -4 garlic cloves, thinly sliced |
15 -20 kalamata olives, pitted and quartered |
1 tablespoon petite capers |
2 tablespoons balsamic vinegar |
1/4 teaspoon red pepper flakes |
3 tablespoons fresh basil leaves, coarsely chopped |
16 ounces rigatoni pasta, al dente |
olive oil |
Directions:
1. Stir together breadcrumbs and Romano cheese.
2. Pound chicken breasts to 1/4 or so.
3. Using large, deep-sided frying pan, heat olive oil. Don't allow to smoke as you'll need it for moisture in the sauce.
4. Add thinly sliced garlic and begin to soften and flavor the oil.
5. Rinse chicken with tap water, then dredge through breadcrumb/cheese mixture. Use fingers to mash mixture onto chicken so that every surface is breaded and all of mixture is used.
6. Fry breasts 'til lightly browned (no more pink juices) and remove to a plate. Keep warm. Add additional oil as needed- it's good for you!
7. To garlicky pan, add tomatoes- with juice- vinegar, olives, basil, and pepper flakes. Scrape free any bits from bottom of pan and bring to low simmer.
8. Plate each chicken breast, scoop a mound of noodles onto the side and smother with some sauce.
9. Sprinkle with more Romano cheese and serve immediately.
10. Serve immediately.
|
|