Umbrian Chicken Pasta

This recipe is so easy to make and is outstanding.  It will be truly impress your loved ones.  It is quick enough to make on a week night and tasty and creative enough to be used for entertaining.  Another great aspect of this recipe is that you can (and should if you have time) make it ahead.  A sous chef can make this, but it tastes like something Matt would make.

I was inspired to create this recipe through a mixture of meals I had in Siena, Italy and Giada de Laurentil’s Roma chicken that is available on the foodnetwork.com.  I call this Umbrian chicken pasta because the region of Italy between Siena and Rome is Umbria and this recipe calls for ingredients and flavors from both cities.  Let me show you how to make Umbrian Chicken Pasta.

2 boneless chicken breasts (if large pound them)

2 chicken thighs (bone in and skin on)

1 yellow onion sliced

1 yellow pepper sliced

1 red pepper sliced

3 cloves of garlic

1 tbs of thyme

1/4 cup of Italian Parsley

pinch of dried oregano

1/4 of good olive oil

1/4 (or if you are like us a bit more) of white

1/4  cup of chicken stock

3 oz of Prosciutto

salt and pepper

Can of Diced tomatoes

12 oz of pasta

red pepper flakes (about a pinch but add to taste)

 

First heat up a large dutch oven of the olive oil on medium heat.  While the oil is warming season (and pound if necessary) the chicken with salt and pepper on all sides.  When the oil is hot brown both sides of the chicken breasts and thighs.  Remove the chicken and place on a plate.

At the same stove temperature add in the onions, peppers and prosciutto and cook until prociutto starts to brown and crisp (roughly 5 minutes) Add the garlic and cook for a minute then add the tomato’s, wine, herbs (besides the parsley that is for garnish at the end).  Mix together and let it cook for 1-2 minutes then add the chicken, juices on the plate and the chicken stock.  Cover and lower the temperature so it simmers for 20 minutes.

At the 20 minute mark start cooking your pasta.  We use a Tuscan pasta called pici for this (which is amazing and you should eat pici too), but it is hard to find so use whatever long pasta you like.  Check to see if the chicken is cooked through, if it is uncover and let the chicken and sauces rest until the pasta is ready.

To serve get a large bowl and place the chicken and sauce on top of the pasta.  Place the parsley on top and serve.

Bon apetit,

Sous Chef Andrew