We weren’t sure what to call this. The chicken is dusted with flour, not really battered… but the result is crunchy tasty chicken bites
Ingredients:
- 1/2 Pound boneless skinless chicken cut into 1 inch square pieces
- 12 Ounce package of fresh pasta (from the dairy case in your super market) or 1/2 pound dry pasta
- 1/2 Cup all purpose flour (for dredging) or use corn starch for even crunchier batter
- 3 Cloves garlic minced
- 1/2 Stick butter
- 1/2 to 1 Cup chicken stock
- 1/2 Jar roasted red peppers, cut in 1/4 inch strips or 1/2 Cup of sliced olives
- 2 Tablespoons chopped parsley
- 1/4 Teaspoon red pepper flakes
- Olive oil for cooking
- S&P to taste
Directions:
Cook pasta to package instructions. Start dry pasta prior to cooking chicken. If you are using fresh pasta, prepare after you cook the chicken and sauce.
Toss the chicken pieces in the flour so they are fully coated then sift the flour off them. You may need to do this in two batches.
In a sauté pan, heat about 3 tablespoons of oil until very hot but not smoking. Cook the chicken until each side is golden brown and crunchy. Do not crowd the pan, you are better off doing in two or three batches. Cooking time is only about 4-6 minutes per batch. Drain on paper towels and keep aside until you finish the sauce.
In the same pan, melt the butter. Add the garlic and cook 3 or 4 minutes to flavor the butter. Be careful not to brown the garlic. Add 1/2 cup of the stock along with the pepper flakes, parsley and a dash of salt and pepper. Add the peppers or the olives and cook a minute until everything is warmed (no need to boil this).
When pasta is cooked, toss the chicken pieces back into the sauce to warm through. Serve immediately over the pasta. You may need to add a little more stock at this point.
Serves 2.
