Living in LA, it’s pretty easy to spend an arm and a leg just to have a nice meal and a bottle of wine for just one night out on the town. We have been trying to make a conscious effort to spend less eating out and spend more quality time making dinner together- such was the case with this perfect date night recipe. This recipe seemed right up both of our alleys because Bill dislikes most pasta dishes with red sauce and he is always looking for something with a spicy kick AND it called for 1/4 cup of wine, if I have to open up a bottle to cook with, might as well finish it? Am I right?
2 medium boneless skinless chicken breasts
1 tbsp blackening spice
1/2 tbsp chili powder
2 tbsp butter, divided
1 tbsp olive oil
2 garlic cloves, minced
1 pint grape tomatoes, halved
¼ cup dry white wine
1 ½ cup heavy cream
1 ½ cup good quality Parmesan
3 oz. goat cheese, crumbled
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 pound cooked fettucine
Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. First season chicken with salt and pepper, then sprinkle a heavy amount of blackening spice and chili powder on both sides of each chicken breast, pressing to adhere.
Preheat oven to 350 degrees F. Heat 1 tbsp of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 3 minutes. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.
Reheat the same skillet you used for the chicken, pour in the dry white wine into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally.
Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly. Remove from heat.
Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings. Pour the fettuccini onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl and serve immediately.