Pasta with Walnut Sauce and Sautéed Chicken Breast

Pasta with Walnut Sauce and Sautéed Chicken Breast
This delicious pasta dish is made with chopped walnuts and is sure to please!
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Sautéed Chicken Breast
  1. - 2 6-ounce boneless, skinless chicken breasts, pounded to a half-inch thick
  2. - 2 eggs, beaten
  3. - 1/4 cup milk
  4. - 1 teaspoon hot sauce
  5. - 1/2 cup all-purpose flour
  6. - 1/4 cup fine corn meal
  7. - 1/4 cup grated Parmesan cheese
  8. - 1 teaspoon salt
  9. - 1 teaspoon ground black pepper
Pasta With Walnut Sauce
  1. - 2 tablespoons butter
  2. - 2 tablespoons olive oil
  3. - 1/2 cup chopped walnuts
  4. - 1/2 cup minced onion
  5. - 4 cloves garlic, minced
  6. - 1/4 cup heavy cream
  7. - 1/4 cup reserved pasta water
  8. - 1/4 cup grated Parmesan cheese
  9. - Pinch of nutmeg
  10. - 1/2 pound pasta, cooked
Sautéed Chicken Breast
  1. Mix the eggs, milk, and hot sauce together and pour into a gallon-size resealable bag along with the chicken. Marinate overnight.
  2. Mix the flour, corn meal, Parmesan, salt, and pepper together in a shallow pan. Remove the chicken from the marinade and dredge in the flour mixture, coating both sides.
  3. Sauté in butter or olive oil until golden on both sides and cooked through.
Pasta with Walnut Sauce
  1. Melt butter in olive oil in 14-inch sauté pan on medium heat. Add walnuts, onion, and garlic and sauté until onions begin to wilt. Add cream, pasta water, Parmesan, and nutmeg and simmer for a minute or two. Add the pasta and cook for about another minute.
  2. Plate the pasta and serve the chicken on top. Garnish with toasted walnuts and Parmesan cheese.
  3. Pair with Gold Label Chardonnay from Coyote Moon Vineyards.
Notes
  1. Pair with Gold Label Chardonnay from Coyote Moon Vineyards.
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