Wednesday, October 10, 2012

Sauteed Chicken Breasts with Roasted Peppers, Mushrooms and Arugula over Angel Hair Pasta with a Brown Butter Sauce

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This recipe was inspired by one of my favorite meals at the Great American Restaurants chain. I typically order this whenever I visit Sweetwater Tavern because they always have it on their menu, and the few times that we go to one of the chains that doesn't serve it...well, it's not a pretty sight. The mix of brown butter, mushrooms, red peppers, chicken breasts and arugula served over angel hair pasta is just an amazing combination. I knew I had to recreate it, and since I couldn't find a copycat recipe online I had to do it myself.
Brown butter sauce is so simple to make and adds great flavor to a pasta dish. Just make sure you brown the butter in a larger saucepan so it can cook evenly. The first time I did this in a small saucepan and...that's exactly why there was a first time and a second time. The second time it turned out perfect. As soon as it starts turning darker and small brown bits start to form on the bottom, remove it from the heat because your sauce is done! Serve this sauce with your favorite pasta or ravioli and let the flavors melt in your mouth. Or use it with the recipe below and I'm sure you'll fall in love with it as much as I have. Enjoy!


Printable Recipe

Ingredients
  • 1 lb. boneless, skinless chicken tenders
  • 1/2 cup flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. vegetable oil
  • 8 tbsp. light unsalted butter
  • 1 (4.5 oz.) jar whole mushrooms, drained
  • 1/2 cup roasted red peppers, chopped
  • 2 tsp. garlic, minced
  • 8 oz. angel hair pasta
  • 1 cup reserved pasta water
  • 1 cup arugula
  • 1/3 cup Parmesan cheese, grated, for serving
Place the chicken tenders in between two pieces of parchment paper. Using a meat mallet, pound the chicken so it is 1/4 inch thick. Sprinkle with salt and pepper. Dredge chicken in flour and shake off excess.

Heat a large skillet oven medium-high heat and add 1 tbsp. butter. Add chicken to the skillet and brown on all sides, cooking for about 6-8 minutes total or until cooked through. Remove and set aside.

Heat a separate large saucepan over medium-low heat and add 6-8 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, about 5 minutes, then immediately remove from heat. Set aside.

Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta water.

Add the remaining 1 tbsp. of butter to the skillet that you cooked the chicken in. Add mushrooms and roasted red peppers. Cook for 2-3 minutes until warm. Add garlic and cook for 30 seconds until fragrant. Add pasta to the skillet. Slowly add a ladle of pasta water to the skillet, just enough to loosen it up. Turn off heat and stir in grated cheese and arugula. Add half of the brown butter sauce and stir to coat.

Spoon pasta onto dish. Add chicken over top and drizzle with extra brown butter sauce. Serve with grated Parmesan cheese.

Source: SK Original

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