FBD

Fusilli with Chicken and Peas

ItalianChickenIntermediate35 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb boneless skinless chicken breast, cut into pieces
  • 0.3 cup olive oil
  • 0.3 cup butter
  • 2 whole onions, finely chopped
  • 2 clove garlic, crushed
  • 1 cup dry white wine
  • 1 0.8 cup chicken stock
  • 0.5 cup heavy cream
  • 1 lb fresh peas, cooked
  • 1 lb fusilli pasta

Instructions

  1. 1

    Heat 2 tablespoons butter in a small saucepan; cook onions until light brown. Set aside.

  2. 2

    Heat olive oil in a large skillet. Season chicken with flour, salt, and pepper. Cook until golden brown.

  3. 3

    Pour off excess fat. Add butter and garlic to the chicken. Add sautéed onions and blend.

  4. 4

    Pour in white wine and cook 1 minute. Add chicken broth; bring to a boil, cover, and cook over high heat for 15 minutes.

  5. 5

    Add cooked peas and heavy cream before serving.

  6. 6

    Cook fusilli in salted boiling water until barely tender. Drain.

  7. 7

    Pour chicken and pea sauce over fusilli. Garnish with fresh parsley.