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Strozzapreti Al Pollo Recipe

Name: Lynora's Italian Restaurants Strozzapreti Al Pollo Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g strozzapreti (fresh or dried); 500 ml reserved pasta cooking water; 60 g freshly grated Parmigiano-Reggiano; 1 tbsp salt (for pasta water); 500 g boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2–3/4 inch pieces; 1 tbs extra-virgin olive oil (for marinade); 1 tsp lemon zest; 1 tsp salt (for marinade); 1 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 large shallot, finely minced (or 1 small onion); 3 cloves garlic cloves, finely minced; 80 ml white wine (dry); 300 ml chicken stock (low-sodium); 120 ml heavy cream; 40 g sun-dried tomatoes, drained and julienned (oil-packed, patted dry); 1 tsp capers, rinsed and drained (optional); 80 g fresh spinach, roughly chopped; 1 tsp salt (to taste); 0.5 tsp black pepper (to taste); 8 leaves fresh basil leaves, thinly sliced (chiffonade); 2 tbsp flat-leaf parsley, chopped; 1 tsp lemon juice; 0.25 tsp red pepper flakes (optional)

Inspired by Lynora's Italian Restaurant

Time40m

Serves4

Make Strozzapreti Al Pollo Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta and finishing

14 1/8 oz (400 g) strozzapreti (fresh or dried)

2 1/8 cup (500 ml) reserved pasta cooking water

2 1/8 oz (60 g) freshly grated Parmigiano-Reggiano

1 tbsp salt (for pasta water)

Chicken and marinade

1 1/8 lb (500 g) boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2–3/4 inch pieces

1 tbs extra-virgin olive oil (for marinade)

1 tsp Lemon zest

1 tsp salt (for marinade)

1 tsp freshly ground black pepper

Sauce

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 large shallot, finely minced (or 1 small onion)

3 cloves garlic cloves, finely minced

1/3 cup (80 ml) white wine (dry)

1 1/4 cup (300 ml) chicken stock (low-sodium)

1/2 cup (120 ml) Heavy cream

1.41 oz (40 g) sun-dried tomatoes, drained and julienned (oil-packed, patted dry)

1 tsp capers, rinsed and drained (optional)

2.82 oz (80 g) fresh spinach, roughly chopped

1 tsp salt (to taste)

1/2 tsp black pepper (to taste)

Herbs & garnish

8 leaves fresh basil leaves, thinly sliced (chiffonade)

2 tbsp flat-leaf parsley, chopped

1 tsp ReaLemon lemon juice

1/4 tsp red pepper flakes (optional)

Method

Pasta and finishing

Boil pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 400 g strozzapreti and cook according to package for al dente (usually 8–12 minutes for dried; 2–4 minutes for fresh). Reserve about 500 ml of pasta cooking water before draining. Do not rinse the pasta; set aside in the colander.

When combining sauce and pasta, use reserved pasta water to loosen the sauce as needed and finish with 60 g freshly grated Parmigiano-Reggiano for creaminess and seasoning.

Chicken and marinade

Marinate chicken

In a bowl toss 500 g diced chicken with 1 tbs olive oil, 1 tsp lemon zest, 1 tsp salt and 1 tsp black pepper. Let sit 10–15 minutes at room temperature while you prepare other ingredients.

Sear chicken

Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tbs olive oil. When shimmering, add the marinated chicken in a single layer and sear without moving for 2 minutes to develop color, then stir and continue cooking 3–4 more minutes until cooked through and golden. Remove chicken to a plate and keep warm. Do not overcook—chicken will finish briefly in the sauce.

Sauce

Sweat aromatics

In the same skillet reduce heat to medium, add 2 tbs extra-virgin olive oil and 1 tbs butter. Add 1 large minced shallot and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze

Pour in 80 ml dry white wine to deglaze the pan, scraping up any browned bits from the chicken. Let the wine reduce by about half (2–3 minutes).

Build sauce

Add 300 ml chicken stock, 40 g julienned sun-dried tomatoes and 1 tsp capers (if using). Simmer gently 4–5 minutes to concentrate flavors. Stir in 120 ml heavy cream and simmer 2–3 minutes until slightly thickened.

Finish sauce with greens and seasoning

Stir in 80 g chopped fresh spinach, 1 tsp salt and 1/2 tsp black pepper. Add red pepper flakes 1/4 tsp if using. Return the seared chicken and any accumulated juices to the skillet and warm through 1–2 minutes.

Combine with pasta

Add the drained strozzapreti to the skillet. Toss vigorously, adding reserved pasta water a few tablespoons at a time to create a silky emulsion and coat the pasta evenly (use 100–200 ml as needed). Once saucy and cohesive, remove from heat and stir in 60 g grated Parmigiano-Reggiano and 1 tsp lemon juice. Adjust seasoning with salt and pepper as needed.

Herbs & garnish

Stir in chopped parsley and sliced basil just before serving to preserve brightness. Plate the pasta, spooning additional sauce and chicken over the top. Garnish with extra grated Parmigiano-Reggiano and a few basil leaves. Serve immediately.