We just returned from a whirlwind vacation with my mom, with stops in Savannah and Orlando (for Epcot's Food & Wine Fest). Of course anytime I travel, I hit up food related spots so I'll be sharing highlights from both locations soon! In the meantime, I'm sharing this AMAZING pasta dish.
This recipe is inspired by the Cheesecake Factory version, but I'd argue it's better. Y'all, this is totally restaurant quality food - made at home! The chicken is marinated in a pesto mixture then lightly breaded and pan fried. A cream sauce full of shallots, Proscuitto, pine nuts, parsley, garlic, pesto, and Parmesan is whipped together and the chicken is added to it. After all that deliciousness, you toss it with hot linguine and top with fresh arugula.
I know, right?!
To say we LOVED this dish would be the understatement of the century. It's like a party in your mouth, y'all.
1/2 to 3/4 cup pesto, divided
1 pound boneless/skinless chicken breasts
2 egg whites
2 tablespoons lemon juice
1 teaspoon dried oregano
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons butter
2-3 tablespoons olive oil
16 ounces linguini pasta
1/4 cup minced shallots
2 cloves garlic, minced
10 shaved slices Prosciutto, diced
1 tablespoon finely chopped flat leaf parsley
1/3 cup pine nuts, toasted
2 cups heavy cream
1/2 cup grated Parmesan Reggiano, divided
1 cup arugula
Cut the chicken into 1 inch pieces and add them to a large Ziplock. Mix together the egg whites, lemon juice, oregano, and 2 tablespoons pesto. Add to the bag with the chicken and let marinate for 30 minutes.
Mix together the flour, salt, and pepper. Dip the marinated chicken pieces in the flour and coat on all sides. In a large pan, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat until hot and frothy. Add the floured chicken and cook on both sides for 2-3 minutes or until just cooked through. Remove cooked pieces to platter and set aside.
Cook the pasta according to package directions. Drain, then add 2-3 tablespoons of pesto and mix together. Set aside.
In the same pan that you've cooked the chicken, turn the heat to medium and saute the shallots until soft and translucent; about 1-2 minutes. Add garlic and cook for 30 seconds. Add the chopped Prosciutto, parsley, and toasted pine nuts and cook for one more minute. Add the cream and 3 tablespoons of the pesto, plus salt and pepper if needed, and stir to combine. Stir in 1/3 cup Parmesan until melted.
Add the cooked chicken to the sauce and stir gently to combine.
To serve: Ladle the chicken and cream mixture over hot linguini. Top with some of the remaining Parmesan and arugula.
Source: A Family Feast