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Breaded Herb Chicken with Garlicky Pappardelle

Our beloved Italian Egg Pasta shines bright in this chicken and pasta dish. Tender, juicy chicken breasts are breaded and pan-fried to a golden crisp, then tossed with garlic, parsley and pappardelle for a well-rounded meal the whole family can appreciate.

SERVES: 4
LEVEL: Easy Weeknight

INGREDIENTS

1 egg, beaten
3/4 cup DeLallo Italian Seasoned Breadcrumbs
1/4 cup all-purpose flour
3 boneless, skinless chicken breasts
1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
4 tablespoons DeLallo Extra Virgin Olive Oil
4 tablespoons butter
2 garlic cloves, smashed
1 tablespoon fresh, chopped Italian parsley
DeLallo Natural Coarse Sea Salt
Freshly ground black pepper
1/4 cup shaved Parmigiano-Reggiano

DIRECTIONS

Place beaten egg in shallow dish. Prepared another dish with breadcrumbs, and another with flour. Begin by tenderizing each chicken breast with a rolling pin or tenderizing hammer. Dredge chicken in flour, egg, and then breadcrumbs. Set aside on a clean dish.
Heat oil in a large saucepan over medium heat. Arrange chicken in oil and cook for about 3-4 minutes per side, or until both sides are golden brown. Transfer chicken to a cutting board and slice into 1/2-inch strips.
Bring a large pot of salted water to a boil for pasta. Cook pasta according to package directions, or until al dente. Drain pasta, reserving 1/2 cup pasta water for finishing sauce.
In the meantime, add butter, garlic and parsley to the saucepan and heat together for about 5 minutes on medium-low heat. Return chicken to pan. Toss with hot pasta in saucepan. Season with salt and pepper to taste. Add reserved pasta water if necessary to loosen sauce.
Serve sprinkled with shaved Parmigiano.

Breaded Herb Chicken with Garlicky Pappardelle

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DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Pappardelle Egg Pasta 8.8 oz.