I usually get to do some of my best brainstorming for recipes when cooking for my co-workers. In the restaurant industry if your boss is cool enough, we like to have ‘family meal’ before or after dinner service. It just so happens that I’ve been craving pasta like crazy for the last couple of weeks! And no. I’m not prego, though I’m sure the wife wouldn’t mind. Any who, if you just so happen to be a steak lover like myself. You might be familiar with Maitre ‘d butter, commonly known as compound butter. It is a simplistic combination of Italian flat leaf parsley, red onion, and unsalted butter. This will surely be your new go-to option for dinner. It’s so simple and so delicious! But I’ll let you be the judge.
1/2 lb.spaghetti pasta
1 lb. Chicken
1.5 sticks unsalted butter (room temp)
1 T. fine chopped parsley
1/4 c. sliced red onion
2 c. heavy cream
1/4 c. white wine
1 small stalk broccoli
1 pint cherry tomatoes
Zest of 1 lemon
Preheat oven to 375. Season your chicken with salt and pepper. Place in baking dish with a 1/2 c. of water and cook until the internal temp is 165.About 25-30 min. Set aside. Once chicken has cooled, you will pull apart into chunks before adding to the final dish.
Confit Grape Tomatoes. Melt 1 stick of butter in to small sauce pan over medium high heat. Add 1 tsp. of salt and a 1/4 tsp. of pepper. Slightly stirring or agitating the pan, cook tomatoes until the skin pops. About 6-8 minutes. Turn off and set aside.
Prepare pasta according to box directions.Set aside, once cooked to desired texture.While you are waiting on the water to boil. Place your 1/4 c. of White Wine into a 3 qt. sauce/saute pan. Reduce the wine by half. Add heavy cream. Reduce 1/3 of the liquid or until it coats a spoon and sticks. Add broccoli, chicken, onions, and parsley. Cook for 3 minutes. Add pasta, cubed butter and lemon zest until combined.Transfer into serving dish and top with cherry tomatoes. Finish with more parsley for garnish. Enjoy!
Serving Suggestions: Dish is great with a crusty baguette or croissants. Slice baguette on a bias. Spread on a sheet pan and toast on 375 for 6-8 min. until desired crunchiness is achieved.
Vegetarian: substitute Portobello Mushrooms or Eggplant for Chicken.