FBD

Fusilli Chicken

ItalianChickenIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb chicken breast
  • 1/3 cup olive oil
  • 0.3 cup butter, divided
  • 2 onions onions, finely chopped (or 2 shallots)
  • 1 stem fresh fennel
  • 2 clove garlic, crushed
  • 1 cup white wine
  • 1 0.8 cup chicken stock
  • 0.5 cup heavy cream
  • 1 lb fresh peas, cooked
  • 0.3 cup fresh parsley, chopped
  • 1 tsp red pepper flakes
  • 1 lb fusilli pasta
  • 1 tsp salt and pepper, to taste
  • 0.3 cup flour, for dredging

Instructions

  1. 1

    Heat 2 tablespoons butter in a small saucepan and cook the onions, stirring until light brown. Set aside.

  2. 2

    Cut chicken into pieces. Dredge in flour, salt, and pepper.

  3. 3

    Heat olive oil in a large skillet. Cook chicken pieces until brown on all sides.

  4. 4

    Pour off oil and fat from the skillet. Add remaining butter and garlic to the chicken. Add the browned onion and blend.

  5. 5

    Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil, cover, and cook over high heat for about 15 minutes.

  6. 6

    Before serving, add peas and heavy cream. Cook fusilli until barely tender according to package directions.

  7. 7

    Pour chicken and pea sauce over fusilli. Garnish with red pepper flakes and plenty of chopped parsley.