Italian Chicken Cutlets with Whole Wheat Capellini

Italian Chicken Cutlets with Whole Wheat Capellini

This is one of my favorite "quick and easy" meals. The quick and easy part comes from the pureed Italian tomatoes I buy already made and just add fresh herbs to, plus the thin chicken cutlets cook really quickly. Delicious home-cooked dinner on the table in under 30 minutes - done!

The key to a simple dish like this is to use fresh herbs. If you can't grow them, you can buy them relatively inexpensively at most markets. I used fresh thyme, rosemary, oregano, basil, and garlic. The aroma in my kitchen was amazing. Also, peppadews are my "secret ingredient" that I add to my pasta sauces. They are a small slightly sweet, slightly hot pepper that you can usually find in the fresh olive bar section. I find it adds a depth of flavor to the sauce.

Sun-dried tomatoes in oil and herbs, peppadews, pureed tomatoes
thyme (left front), garlic, oregano, rosemary (right front)
(quantities in photo are not to recipe)

Serves 4

16-ounce package of whole wheat capellini pasta
1 Tablespoon olive oil
4 chicken cutlets, 6 ounces each (or you can use boneless skinless chicken breasts and cut through the middle lengthwise to form 2 thin breasts)
kosher salt
freshly cracked pepper
8 1/2 ounce jar sun-dried tomatoes in oil and herbs, chopped and reserve oil
10 peppadews, chopped
5 stems thyme, leaves only
4 stems oregano, leaves only
3 stems rosemary, leaves only
3 large cloves garlic, minced
26.46 ounce container of strained Italian tomatoes (I used Pomi, any pureed Italian or San Marzano tomatoes will work)
6 ounce can of tomato paste
shaved Parmigiano Reggiano
fresh basil to garnish

Bring large pot of salted water to boil and cook pasta according to package directions.

Meanwhile in large skillet heat olive oil. Salt and pepper both sides of chicken cutlets and saute on medium-high heat for 2-3 minutes per side. Add sun-dried tomatoes, peppadews, thyme, oregano, rosemary, garlic, and half the reserved oil from the sun-dried tomatoes to pan and saute for 1-2 minutes.

Remove chicken from pan and set aside. Add strained/pureed tomatoes and tomato paste to pan and mix. Salt and pepper to taste. Simmer over low heat for 5 minutes, add chicken back in and continue cooking for another 5-7 minutes or until chicken is cooked through.

When pasta is done cooking, drain and toss with remaining reserved oil. Top with pasta sauce and chicken. Garnish with shaved Parmigiano Reggiano and fresh basil.

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