A large platter of saucy pasta topped with crispy chicken is an ideal comfort meal for kids and adults alike. Make the pasta with mushroom, and the chicken breaded with cornflakes, and you've got a winner. This chicken piccata pasta is a strong contender too, switching the sauce from the pasta to the chicken, and another version in pesto pasta.
Of course you can buy the frozen chicken tender and just fry it up. The cornflakes does give a special crisp and flavor compared to plain breadcrumbs, so this is the route I took.
Ingredients:
For the pasta:
750g mushroom, sliced
3 cloves garlic
50g butter
1 Tbsp flour
3 cups cream
salt and pepper
400g pasta, uncooked
For the cornflakes chicken:
1kg chicken breasts
1 cup yogurt
1/2 cup water
1 tsp salt
4 cups cornflakes
oil, to fry
Method:
To make the pasta, saute the sliced mushroom in the butter until cooked and reduced. Add the grated garlic and stir until fragrant. Add the flour, stir, then add the cream. Bring to a simmer stirring all the while until thickened. Can be made ahead at this stage. Before serving, boil the pasta as per packet instructions, drain the pasta reserving a cup of the water, and mix the pasta in the hot sauce. Thin out the sauce with the reserved pasta water to the desired consistency. Top with the fried cornflakes chicken and serve with plenty of lemon wedges in the side.
To make the cornflakes chicken, halve each breast horizontally. In a deep dish, mix the yogurt, water, and the salt well. Stir in the chicken to coat. Let marinate an hour at room temperature or can be prepared the night before and refrigerated. Crush roughly the cornflakes and put in a shallow dish. Working with one chicken piece at a time, shake off excess yogurt marinade from the chicken and coat in the cornflakes. Fry until cooked through and golden.
صحة و عافية
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