Chicken Fig Olive Arugula
Pasta Sauce
by Brian Casey
(St Cloud, MN USA)
Put chicken breast on top of your pasta and drizzle the sauce over everything...
Ingredients: serves 2
- ˝ lb angel hair pasta
- 2 boneless chicken breast
- 6 figs medium dice
- 3oz mixed olives diced
- 3oz arugula
- 2oz Marsala wine (sweet)
- 2oz heavy cream
- 2oz balsamic vinegar
- minced garlic
- butter chips
- salt & pepper
Cooking:Add pasta to boiling water, a pinch of salt and a splash of oil. Take chicken breasts dust in flour. Add butter chips to sauté pan, and add your chicken. Cook and flip chicken over. Add figs and olives, add balsamic and Marsala. Cook till all alcohol has been cooked off. Add balsamic, heavy cream and butter chips. Cook for about 2 minutes or until sauce has thickened. Add minced garlic. Plating:Put arugula down on plate and put pasta on top of the arugula, leaving some green on edge for color. Put chicken breast on top of the pasta. Drizzle the sauce over everything.
Return to Authentic Italian Pasta Recipes Homepage
Return to top
|
