Brine Chicken in a solution of salt and water for 30 minutes, then pat dry. Marinate Chicken with Olive oil, Garlic, Thyme, Sea salt, and Pepper for at least 1 hour.
Sous vide Chicken to 165°F (74°C), then sear in a hot skillet until golden brown. Let rest and then slice.
Cook Pasta in salted boiling water until al dente.
While pasta cooks, prepare Sauce: Heat Olive oil in a large skillet over medium heat. Add Garlic and cook until fragrant, about 30 seconds.
Deglaze the pan with Marsala wine, scraping up any browned bits.
Add Heavy cream and Chicken stock to the skillet. Bring to a simmer.
Stir in Sun-dried tomatoes, Parmigiano-Reggiano cheese, Lemon juice, and Red pepper flakes.
Sauté Mushrooms in a separate pan with a touch of olive oil until browned and tender.
Add Spinach and sautéed Mushrooms to the Sauce and cook until wilted, about 1-2 minutes.
Add cooked Pasta and sliced Chicken to the Sauce. Toss to combine.
Serve immediately, garnished with extra Parmigiano-Reggiano cheese and a drizzle of olive oil.
Ingredients
4
1 lb450 gChicken breasts-organic, air-chilled
2 tbsp30 mLExtra virgin olive oil
1 tsp5 mLGarlic-minced
1 tsp5 mLFresh thyme-chopped
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLFreshly ground black pepper
4 tbsp60 mLExtra virgin olive oil
4 cloves20 mLGarlic-minced
1.5 cups360 mLHeavy cream
1/2 cup120 mLChicken stock-homemade or high-quality
1/2 cup120 mLSun-dried tomatoes-oil-packed, drained and finely chopped
Brine Chicken in a solution of salt and water for 30 minutes, then pat dry. Marinate Chicken with Olive oil, Garlic, Thyme, Sea salt, and Pepper for at least 1 hour.
Sous vide Chicken to 165°F (74°C), then sear in a hot skillet until golden brown. Let rest and then slice.
Cook Pasta in salted boiling water until al dente.
While pasta cooks, prepare Sauce: Heat Olive oil in a large skillet over medium heat. Add Garlic and cook until fragrant, about 30 seconds.
Deglaze the pan with Marsala wine, scraping up any browned bits.
Add Heavy cream and Chicken stock to the skillet. Bring to a simmer.
Stir in Sun-dried tomatoes, Parmigiano-Reggiano cheese, Lemon juice, and Red pepper flakes.
Sauté Mushrooms in a separate pan with a touch of olive oil until browned and tender.
Add Spinach and sautéed Mushrooms to the Sauce and cook until wilted, about 1-2 minutes.
Add cooked Pasta and sliced Chicken to the Sauce. Toss to combine.
Serve immediately, garnished with extra Parmigiano-Reggiano cheese and a drizzle of olive oil.
Comments