Chicken Nudo Recipe
Italian Herbs, Beurre Blanc, Angel Hair
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt, black pepper, and half of the Italian herbs. In a skillet, heat 2 tablespoons of butter over medium heat. Cook the chicken for 6-7 minutes on each side or until they reach an internal temperature of 165°F (75°C). Remove from skillet and let rest.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- 3
Make the Beurre Blanc Sauce
In the same skillet used for chicken, add the shallots and cook until translucent. Pour in the white wine and let it reduce by half. Lower the heat, and slowly whisk in the butter until melted and the sauce is smooth. Stir in the heavy cream and remaining Italian herbs. Season with salt and pepper to taste.
- 4
Combine Pasta and Chicken
Add the cooked angel hair pasta to the beurre blanc sauce and toss to coat. Slice the chicken and serve on top of the pasta, drizzled with additional sauce if desired.
