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Chefs Binge · Mediterranean · Serves 4 people

Marry Me Chicken Pasta

Chicken cutlets fried golden, then a sun-dried tomato and cream sauce built in the same pan and folded through pasta, with slow-roasted cherry tomatoes on top. About twenty-five minutes of work at the hob.
Prep
10 min
Cook
45 min
Total
55 min
Serves
4 people
Per serving
1060 kcal

Ingredients

3 Chicken breasts - medium-sized, each breast sliced into cutlets
100 g Plain flour
12 Cherry tomatoes - halved
150 g Sun dried tomatoes - finely diced
2 tbsp Olive oil - (you can use olive oil from the sun-dried tomatoes)
30 g Butter
4 Garlic cloves - finely diced
200 ml Vegetable stock
300 ml Double Cream - 48% fat, and full fat matters here
30 g Parmesan cheese - (plus an additional 10g for garnish)
1 tsp Tomato puree
1 tbsp Oregano
1 handful Basil leaves - for garnish
1 tsp Chilli flakes - (optional for heat)
Salt - to taste
Black Pepper - to taste
350 g Pasta - a short shape that grips the sauce, such as rigatoni, penne or farfalle

Equipment

Baking Tray · Hybrid Non Stick Frying Pan · Kitchen Thermometer

Method

1
Tomato Preparation. Preheat the oven to 140C (284F) and place sliced cherry tomatoes on the tray. Drizzle them with olive oil, salt and black pepper. Slow-roast for 45 minutes.
2
Chicken Coating. Season sliced chicken breasts with salt and coat them in plain flour. Place the chicken on a plate, do not stack the slices, as they may stick together.
3
Pan-Fry Chicken. In a frying pan, heat olive oil and butter over medium-high heat. Once the butter has melted, pan-fry the chicken breasts until both sides are golden brown. You may need to do this in few batches. Transfer the cooked chicken to a plate and cover it with another plate to keep it warm.
4
Add Garlic. In the same pan add diced garlic and sauté for one minute. Next add vegetable stock and stir to remove any bits stuck to the pan.
5
Creamy Blend. 5. Add double cream and parmesan cheese, then simmer for 2 minutes. Mix in 1 tsp of tomato puree, and season with oregano and chilli
6
Final Fusion. Add chopped sun-dried tomatoes and return chicken to the pan, continue to simmer until the sauce thickens and the chicken reaches 74C in the thickest piece. Season with salt and pepper to your taste.
7
Garnish & Serve. Cook the pasta to al dente in well-salted water, keeping a mugful of the cooking water back before you drain it. Fold the pasta through the sauce, loosening it with a splash of the pasta water if it needs it. Top with the slow-roasted cherry tomatoes, torn basil and a little more parmesan, adding the tomatoes at the end rather than stirring them in so they keep their shape.

Chef’s notes

  • Pasta: reckon on 75 to 90 g of dried pasta a head, so around 350 g for four. A short shape that grips the sauce, such as rigatoni, penne or farfalle, holds up better than anything thin. Keep a mugful of the cooking water back to loosen the sauce.
  • Temperature: the chicken finishes cooking in the sauce. 74C in the thickest piece, or no pink and clear juices if you are going by eye.
  • Keep the heat low once the cream is in: a hard boil splits a cream sauce, and the acidity of the tomatoes leaves less margin than a plain one would.
  • Reheating: gently in a pan with a splash of cream, milk or water, stirring as it comes back. Avoid the microwave, which heats it unevenly and separates the edges before the middle is warm.
  • For a date night: pick smaller breasts and butterfly them, which gives you something close to a heart shape on the plate.
  • Wine: a chilled dry white, or a light red such as Pinot Noir if you would rather.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/marry-me-chicken
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