PREP TIME: 20 minutes | TOTAL TIME: 40 minutes | YIELD: 2 servings
Ingredients:
Chicken
4 Chicken Breasts, skin on, boneless
2 Cups All Purpose Flour
1 ½ Tbsp. Kosher Salt
1 Tbsp. Granulated Onion
2 tsp. Paprika
1 tsp. Granulated Garlic
1 tsp. Black Pepper
½ tsp. Cayenne
Arugula, Sundried Tomato Cream Pasta
3 Cups Elbow Macaroni, cooked
1 ½ Cups Heavy Cream
½ Cup Half & Half
¼ Cup Sundried Tomatoes
1 Tbsp. Granulated Onion
1 tsp. Smokey Hot Sauce
1 tsp Granulated Garlic
Salt & Pepper to taste
1 Cup Fresh Arugula
Instructions: Start by turning your oven on 350 degrees, then adding all of the Cream ingredients ***(except the Elbow Macaroni, Salt, Pepper and Arugula, this gets added after the cream reduces). *** to a small sauce pot and cook over medium heat. This mixture must be stirred and watched. It can either burn or boil over easily if a careful eye isn’t kept on it. This mixture should cook for about 20-25 minutes. Until its thick enough to coat the back of a wooden spoon. Once that is achieved, add in the Arugula and season with Salt and Pepper to your taste. Toss with Pasta and enjoy!
While the Cream Sauce is cooking prepare your Chicken. Heat a large pan on medium low heat, don’t add anything to it at this time. Mix all of the dry ingredients together in a bowl. Take one Chicken Breast at a time and dredge it in the Flour Mixture and set off to the side until all of the Chicken is dredged. Discard the flour! Add 2 ½ Tbsp. Olive Oil to the Pan and turn up to medium heat. Add the Chicken into the pan skin side down and sear for about 2-3 minutes or until golden brown, flip and repeat. Once golden on both sides place in the oven and finish the cooking process. (All Chicken should be cooked until internal temperature is 165 degrees)