Pasta con Pollo Fritto

(Pasta with Fried chicken breasts)


5 Boned Chicken breasts - skinless
Cup Flour - all purpose unbleached
10 Cloves Garlic - chopped 
1/4 Cup Olive Oil - Extra virgin
1/2 Cup Pine nuts
1/2 Cup Parsley - chopped 
1/2 Lb. Pasta - spaghetti or linguine 
1/2 Cup Parmesan cheese - freshly grated


Put a pot of water up to boil for the pasta.

Add the garlic and the olive oil to a fry pan large enough to accommodate both the chicken and the pasta.

Cut the chicken breasts into 1 inch strips.  Cut each strip in half.   Put a handful of chicken pieces into a plastic bag containing the flour, salt and pepper.  Shake the bag to evenly coat the chicken pieces. As each batch is coated with flour, fry it in the olive oil and garlic for 3-4 minutes on each side, or until the juices run clear when the chicken is pierced with a fork.   Repeat this process until all of the chicken has been cooked in this manner, removing each batch from the pan.  Set all of the chicken aside.

Very gently fry the pine nuts in the olive oil remaining in the pan.  Pine nuts cook quickly and burn easily. They need to be watched during this process.  They are nicely browned in 1 minute or so. Turn the heat off and remove the pan from the stovetop. 

Cook the pasta until it is quite al dente.  When the pasta is almost cooked put the chicken back in the fry pan with the pine nuts, add the parsley, and cook these together for a minute.. Add a little more olive oil if necessary.  

As soon as the pasta is drained, reserve a cup of the pasta water, and  add it  and the pasta to the fry pan, toss while heating over high heat for another minute. 

Serve immediately with a generous portion of freshly grated or shaven Parmesan cheese.

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Last updated on:04/22/01 07:27:54 PM