Seared Airline Chicken Recipe
Rigatoni Carbonara, Guanciale, Grilled Asparagus, Roasted Tomato-Pesto Focaccia
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Ingredients
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Main Dish Ingredients
Method
Cooking Directions
- 1
Prepare the Airline Chicken
Season the airline chicken breasts with olive oil, salt, black pepper, garlic powder, and fresh thyme. Heat a skillet over medium-high heat and sear the chicken for about 6-7 minutes on each side or until cooked through. Remove and let rest.
- 2
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Make the Carbonara Sauce
In a pan, cook the guanciale over medium heat until crispy. In a bowl, whisk together egg yolks, grated Parmesan cheese, and black pepper. Combine with the hot pasta and guanciale, adding reserved pasta water as needed to create a creamy sauce.
- 4
- 5
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Roast for about 15 minutes until they burst.
- 6
Prepare the Pesto Focaccia
Slice the focaccia in half, spread pesto on the cut sides, and toast in the oven until golden.
- 7
Serve
Plate the seared airline chicken alongside the rigatoni carbonara, grilled asparagus, and roasted tomatoes. Serve with toasted pesto focaccia on the side.
