Pasta with peppered chicken Recipe

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Pasta with peppered chicken

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Cheese, Chicken, Entrees, Pastas & Noodles, Poultry

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Ingredients:

1 1/2	lbs	Bone-in chicken breast
2	tsp	Black peppercorns, cracked
2		Garlic cloves, minced
3	tbsp	Olive oil
1 1/2	cup	Chicken broth
1	tbsp	Lemon juice, or to taste
		Salt, to taste
2		Or 3 sprigs savory or
2		Or 3 sprigs parsley
12	oz	Dry ribbon noodles
		-- such as linguine
		GARNISH
1/2	cup	Fresh grated Parmesan cheese

Procedures:

1	Skin and bone chicken breasts and cut them on the diagonal into strips about 3/8" wide.
2	Toss chicken with cracked pepper, garlic, and 1 tb. of the olive oil.
3	Marinate, covered and refrigerated, for an hour or as long as overnight.
4	when ready to serve, bring ample water to boil to cook the pasta.
5	heat remaining olive oil in a saute pan over medium-high heat.
6	Add chicken and lightly brown it all over, about 3 minutes.
7	Add chicken broth and lemon juice; reduce heat to a simmer.
8	Simmer the sauce for about 8 minutes.
9	cook pasta until it is just done.
10	While pasta is cooking, chop savory or parsley leaves and add them to the chicken.
11	Adjust sauce with lemon juice and/or salt to taste.
12	drain pasta and toss with the chicken.
13	Serve the dish hot, passing the parmesan separately.
14	yield: 4 to 6 servings.
15	belsinger and dille write: "pepper"s pungency plays off the flavors of starches and mild meats especially well.
16	For a vegetarian version of pasta with pepper, toss hot pasta with the spicy butter with four peppercorns, some lemon juice, and chopped savory or parsley; serve with parmesan."
17	from susan belsinger and carolyn dille"s "peppercorns around the world" article in "the herb companion." dec.
18	1992/jan.
19	1993, vol.
20	5, no.
21	Pg.
22	48