CALABRIAN CHILE CHICKEN PASTA adapted from Blue Apron
Avocado oil
2 Boneless, Skinless Chicken Breasts
1 shallot, small diced
2 tablespoons Mascarpone cheese
1/2 pound Bucatini Pasta, prepared per package directions reserving 1 cup pasta water
1 ounce Castelvetrano Olives, diced (optional-hubby loves, I don’t)
1 lemon, juiced
1 1/2 teaspoons Calabrian Chile paste
1 zucchini, halved and sliced (optional-hubby hates)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
- Heat avocado oil in a large nonstick pan over medium high heat.
- Add the sliced zucchini (if using) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook 1-2 minutes more, stirring frequently until softened. Transfer to a plate.
- Wipe out the pan and add 1-2 tablespoons more avocado oil and heat over medium high heat.
- Pat the chicken dry.
- In a large ziplock bag add wonder flour, Italian seasoning and FRESH ground sea salt and black pepper. Shake to mix.
- Add chicken breasts and shake to coat. Shake off excess dredging.
- Add the seasoned chicken to the hot oil, cooking 4-5 minutes per side, or until browned and cooked through.
- Leave any browned bits in the pan, transfer chicken to a cutting board.
- When cool enough to handle, slice crosswise.
- In the same pan, heat a drizzle of avocado oil on medium-high until hot.
- Add the chopped shallot, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.
- Add the cooked pasta, lemon juice, Mascarpone cheese, browned zucchini (if using), chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is well coated. If necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated.
- Turn off the heat.
- Serve the finished pasta topped with the sliced chicken.
- Garnish with the Parmesan cheese.
- Enjoy!
NOTE: To make your own Italian seasoning use +/- equal parts of these dried seasonings, to taste: Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram.