The same flavors as shrimp… only with chicken!
Ingredients:
- 1/2 Pound flat noodles like linguine or pappardelle
- 1/4 Cup corn starch
- 12-14 Oz. Boneless chicken cut up in 1″ squares
- 1/2 Cup black olives sliced
- 3 Cloves garlic, smashed
- 3 Tablespoons chopped fresh parsley
- 1/4 Teaspoon red pepper flakes
- 3 Tablespoons butter
- 3/4 Cup chicken stock
- Oil for frying
Directions:
Toss the chicken pieces in the corn starch so they are coated. Shake off excess. Let them sit for a few minutes while heating the pan.
In a straight sided frying pan, add oil for frying the chickens. It should be between 1/4 and 1/2 inch deep. When the oil is hot, drop the chicken pieces in one at a time so they don’t stick together. Don’t crowd the pan. You may need to do this in 2 batches. When cooked through and golden brown, remove with a slotted spoon to a paper towel lined bowl.
Now it’s time to cook the pasta according to package directions.
While the pasta is cooking, pour off all but 3-4 tablespoons of oil out of the frying pan. Lower the heat to medium. Add the butter and garlic and cook slowly being carful not to brown the garlic. Add the stock and red pepper flakes and raise the heat. Scrape all the bits off the bottom of the pan. Bring to a boil for just a few seconds.
Add the olives, chopped parsley and chicken pieces. Bring everything up to temperature and serve over the pasta.
Here’s it served over cheese ravioli:
Note: Don’t like black olives? Substitute roasted red peppers, asparagus pieces or grape tomatoes.
For crispier chicken pieces, don’t put them back in the sauce. Just serve over the pasta and serve the sauce on top.
