Chicken Spiedini Recipe
Skewered chicken breast rolled in breadcrumbs, wood fire grilled over fresh tagliatelle & spinach in a white wine lemon cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Cut the chicken breast into strips and season with salt and pepper. Roll each strip in breadcrumbs until fully coated.
- 2
Skewer the Chicken
Thread the breadcrumb-coated chicken pieces onto skewers, leaving a little space between each piece.
- 3
- 4
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.
- 5
Make the Cream Sauce
In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes. Pour in the white wine and simmer for 3-5 minutes until reduced by half.
- 6
Finish the Sauce
Stir in the heavy cream, lemon juice, and spinach into the skillet and cook until the spinach wilts. Add salt and pepper to taste. Mix in the grated Parmesan cheese until melted and creamy.
- 7
Combine and Serve
Toss the cooked tagliatelle with the sauce. Serve the skewered chicken on top of the pasta and garnish with additional Parmesan cheese if desired.
