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A rich and creamy pasta dish featuring pan-seared seasoned chicken, tangy sun-dried tomatoes, and a spicy kick from Calabrian chilis. It's a crowd-pleasing meal that is supposedly so delicious it could lead to a marriage proposal.
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Season and flour-dredge the chicken breasts. → Pan-sear the chicken until brown, then remove. → Sauté aromatics, deglaze with stock, and finish cooking the chicken. → Create the cream sauce and toss with cooked rigatoni. → Stir in fresh basil and cheese, then serve with sliced chicken.
Season and flour-dredge the chicken breasts. → Pan-sear the chicken until brown, then remove. → Sauté aromatics, deglaze with stock, and finish cooking the chicken. → Create the cream sauce and toss with cooked rigatoni. → Stir in fresh basil and cheese, then serve with sliced chicken.
A rich and creamy pasta dish featuring pan-seared seasoned chicken, tangy sun-dried tomatoes, and a spicy kick from Calabrian chilis. It's a crowd-pleasing meal that is supposedly so delicious it could lead to a marriage proposal.
Butterfly the chicken breasts and season both sides generously with the all-purpose spice mix.
Dredge the seasoned chicken in flour to provide texture and body for the sauce.
Heat oil in a pan and sear the chicken until it has a beautiful golden brown color, then remove and set aside.
In the same pan, melt the butter and sauté the sun-dried tomatoes, garlic, and Calabrian chili.
Deglaze the pan with chicken stock, return the chicken to the pan, and let it finish cooking in the liquid.
Butterflying the chicken ensures even and faster cooking.
Dredging the chicken in flour helps thicken the final cream sauce naturally.
Using a mix of Grana Padano and Pecorino Romano provides a balance of nuttiness and saltiness.
Don't overcook the cream; let it reduce just until it reaches a velvety consistency.
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