This is a good base to start with but I had to make a lot of tweaks to get it where I thought it needed to be. Chicken first: I used panko bread crumbs instead of plain, added about 1tsp oregano, 1tsp basil, 1/2 tsp parsley, 1/4tsp ground rosemary, and 1/2tsp granulated garlic. I pounded the breasts out to 1/4" thickness, then let them sit in the breading mixture in the fridge after dipping in the egg while I prepped sauce.
To the sauce I also added about 3tbsp more sugar because canned tomatos are kind of bitter, basil, organo and parsley as well as using my own roasted garlic instead of minced. You have to use more because the roasted garlic is very mellow, I used around 6 cloves, and I mashed it and steeped it in the cream after heating the cream in the microwave. I added a bit of red pepper flake for just a bit of bite, too maybe 1/8 tsp, 1/4 if you like it spicy. I simmered the sauce for as long as it took to boil the water and cook the pasta, then added the garlic steeped cream just 2 min before serving.
I started the chicken on medium high heat about halfway through the pasta cook time, and with it pounded so flat it was timed perfect to be done right as the pasta needed to be drained. The panko made sure the breading stayed crisp and the extra seasoning in the breading and sauce made a huge flavor difference.
My husband isn't normally a fan of chicken with anything tomato and he loves this and asks for it at least once a month.
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This is a good base to start with but I had to make a lot of tweaks to get it where I thought...