Tuscan Chicken Pallard over Fettuccine

Tuscan Chicken Fettuccini Tuscan Chicken Pallard over FettuccineThere was this handsome, bald guy on TV making dinner with ingredients I already had (minus arugula). I’d never seen him before (and I love TV). His show was A Lyon In The Kitchen on the Discovery Health Channel and now I know his name is Nathan Lyon. A recipe like this is one of my favorites on a restaurant menu. Time to make it at home.

First, Nathan inspired me to add arugula to my errand list — I was walking into Westwood Village for a haircut, a 2-1/2 mile roundtrip walk. Carrying a light item like arugula on such a walk is OK. When Larry walks with me, for some reason he always wants to buy heavy ingredients, but he is a hunk so he gets to carry it all.

Although I made Nathan’s recipe with the recommended chicken, it doesn’t need it.  Meatless would be supreme. Larry proclaimed this one of the best recipes I’ve blogged.  The arugula was peppery, the lemon and capers zesty, and the artichokes are always fun to dig out and eat.

By the way, when when cooking with black olives, instead of chopping, just squeeze each one between your fingers and it breaks into nice pieces. My changes to Nathan’s recipe are ever so slight. OK, the better way to say this is I dummied it down – for ME not you!

Tuscan Chicken Pallard over Fettuccine

  • 2 skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 2 Roma tomatoes, diced
  • 1/2 medium onion, diced
  • 1/2 cup pitted black olives, in pieces
  • 1 jar (6 oz.) artichoke hearts, drained and quartered
  • 1 Tbsp. capers
  • 1 tsp. minced garlic
  • 1/8 tsp. red pepper flakes
  • 1/3 cup white wine
  • 1/2 lb. fettuccine
  • 2 cups baby arugula
  • Juice from 1/2 lemon
  • Parmesan cheese, freshly grated

Between two sheets of plastic wrap, pound each chicken breast until about 1/4 inch in thickness. Remove wrap, season both sides with salt and pepper, drizzle with olive oil.  Heat a grill, cook each side of breast for approx. 2 minutes or until no more pink center.  Set aside on a plate, cover with a lid or foil, allow to rest.

In a large pot of boiling salted water, cook the fettuccine until al dente.

Meanwhile, in a large sauté pan with 2 Tbsp. olive oil, cook the onions until translucent, about 5 minutes. Add garlic, reduce heat and cook about 1 additional minute. Add capers, chili flakes, olives, artichokes and tomatoes, stir gently and cook until tomatoes are soft, about 5 to 7 minutes. Remove pan from heat, deglaze with the wine. Return to the heat and simmer until the liquid is slightly thickened.

Fold cooked fettuccini into the cooked vegetables. Add arugula and toss until it wilts, only takes a minute. Add lemon juice and season to taste. Slice chicken diagonally in approx. 1-inch widths. Serve pasta immediately, topped with chicken and sprinkled with parmesan. Makes two hearty servings.

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