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Family recipe: Pasta with garlicky Tuscan chicken

March 15, 2012 at 8:56PM

300 dpi 3 col x 4.5 in / 146x114 mm / 497x389 pixels Jason Benavides color illustration of a man reading a cookbook in the kitchen. The Charlotte Observer 2006 KEYWORDS: cookbook kitchen men man chef cooking cook recipe menu planning reading krtfeatures features krtnational national krtworld world krtfood food krt aspecto aspectos comida cocina cocinar libro cocinero cocer preparar illustration ilustracion grabado ch contributor coddington benavides 2006 krt2006 (Randy Salas — KRT/The Minnesota Star Tribune)

PASTA WITH GARLICKY TUSCAN CHICKEN

Serves 4 to 6.

Note: Penne is diagonally cut smooth tube pasta. From "Pasta Revolution," by the editors of America's Test Kitchen.

• 3 (6- to 8-oz.) boneless, skinless chicken breasts, trimmed

• Salt and pepper

• 1/2 c. plus 1 tbsp. flour, divided

• 3 tbsp. olive oil, divided

• 12 garlic cloves, sliced thin

• 3 shallots, sliced thin

• Pinch red pepper flakes

• 3/4 c. dry white wine

• 3 c. low-sodium chicken broth

• 1 lb. penne (see Note)

• 5 oz. (5 c.) baby arugula

• 11/2 oz. Parmesan cheese, grated (3/4 c.) plus extra for serving

• 1 tbsp. lemon juice

Directions

Pat chicken dry and season with salt and pepper. Place 1/2 cup flour in shallow dish. Dredge chicken in flour, shaking off excess.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken over, reduce heat to medium and continue to cook until chicken registers 160 degrees, 6 to 8 minutes longer; transfer to plate and tent loosely with aluminum foil.

Add remaining 1 tablespoon oil, garlic and shallots to now-empty skillet and cook over medium-low heat until softened and beginning to brown, about 3 minutes. Stir in pepper flakes and remaining 1 tablespoon flour and cook for 30 seconds.

Whisk in wine, then broth, until smooth. Increase heat to medium-high, bring to simmer, and cook until sauce is slightly thickened and measures 21/2 cups, about 15 minutes; transfer to liquid measuring cup and cover to keep warm.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add 2 cups sauce, arugula, Parmesan and lemon juice, and toss until arugula is slightly wilted. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.

Slice chicken thinly on bias. Portion pasta into individual bowls, lay chicken over top and drizzle remaining 1/2 cup sauce over chicken. Serve with extra Parmesan.