RECIPE OF THE WEEK:
Chicken Caesar Angel “Hair” Pasta
(From Ryan' appearance on the Today Show dated April 28, 2017)
1 16 oz. package of angel hair pasta
1 cup pasta cooking water
1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
½ teaspoon garlic salt
½ teaspoon granulated garlic
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2 tablespoons extra-virgin olive oil
1 cup chopped and packed bacon, divided
3 tablespoons bacon fat, reserved
1 cup minced onion, roughly ½ onion
2 tablespoon chopped fresh thyme
½ cup chicken stock
½ cup cream
16 oz. creamy caesar dressing, Wishbone
1 lemon, juiced
¼ cup finely chopped flat leaf parsley, divided
½ cup finely grated Parmesan cheese, plus more for serving
½ cup shaved manchego cheese
1 package of store bought croutons, crushed
In a large skillet over medium-high heat, heat oil. Mix garlic salt, granulated garlic, minced garlic, salt and pepper in a medium bowl and coat chicken.
Cook chicken until golden brown and cooked through about 5-6 minutes. Set aside and wipe skillet clean.
Return skillet to burner over medium-high heat.
Add bacon and fry until crispy, about 5-6 minutes.
Drain bacon pieces on a paper towel-lined plate. Reserve about three tablespoons of bacon fat in skillet.
Add onion and thyme and sauté for 3 minutes (cook until translucent, not caramelized). Pour in chicken stock to deglaze pan, add cream, bring to a boil and reduce by half (about 3 minutes).
Stir in Caesar dressing and bring mixture to a slight simmer.
Cook pasta to package instructions 3-4 minutes (slightly undercook because it will continue to cook in the sauce).
Strain pasta while reserving 1 cup of pasta water.
Turn off sauce, add lemon juice, 2/3 parsley, cooked chicken and 2/3 cooked bacon, stir to combine.
Add pasta to mixture and stir to combine.
Add parmesan cheese, manchego cheese and pasta water on top of your pasta, don’t mix.
Cover with a lid and let sit for 2 minutes, then stir again to combine all cheese.
Garnish with reserved parsley, reserved bacon and crushed croutons.
Recipe Name + Chef: Chicken Caesar Angel “Hair” Pasta, Chef Ryan Scott
Serving Size: 6 -8 servings
Time To Prep / Time To Cook: 20 minutes prep time, 20 minutes cook time
Kitchen Equipment Required: Strainer, microplane
Technique Tip: Letting your cheese melt on top of your pasta will allow it to incorporate better and not have any “cold” cheese clumps in your pasta. While you are waiting for that to melt, clean the countertops, set the table, drink a glass of wine...
Swap Option: Turkey Bacon for pork bacon (Not Al Roker approved)
Why I Love This Recipe: It’s great for your Sunday cheat day!
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Copyrights 2017 : Ryan Scott