#20 Chicken Stemperata With Side Of Shells Recipe
Half chicken, bone-in pieces, sautéed with garlic, olive & pepperoncini
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Ingredients
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Chicken
Pasta
Method
Chicken Preparation
- 1
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken halves with salt and black pepper.
- 2
Once the oil is hot, add the chicken, skin-side down. Cook for about 6-7 minutes until the skin is golden brown.
- 3
- 4
Reduce heat to low, cover the skillet, and cook for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 5
Once done, remove the chicken from the skillet and let it rest for 5 minutes before garnishing with fresh parsley.
Pasta Cooking
- 6
Cook the Shell Pasta
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tablespoon of salt to the water.
- 7
Once boiling, add the shell pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 8
Drain the pasta and return it to the pot. Mix in the remaining 2 tablespoons of olive oil and the grated Parmesan cheese, stirring until the cheese is melted and the pasta is well-coated.