Makes about 6 servings
The velvet texture of sauce, the golden crust on the perfectly seared chicken, and a refreshing pesto to welcome the spring season. This is an elegant and luxurious take on a classic comfort food.
American alfredo sauces contain large amounts of cream. Traditionally, the Italian dish conceptualized in the early 1900’s was nothing more than butter and cheese. This version follows the classic Italian technique.
4 chicken breasts (tenderloins removed, and pounded evenly)
BRINE 2 1/4 cups water 3/4 cup white wine, preferably Chardonnay 2 Tbsp salt 1 garlic clove 1 tsp sugar 1/4 tsp dried Italian seasoning 1/4 tsp salt Pinch of nutmeg
SEARING 2 - 4 Tbsp neutral oil (canola, vegetable)
ALFREDO SAUCE 1 lb. dried penne or fettuccini 3 quarts water (for cooking pasta)
1/4 cup table salt
10 ounces unsalted butter, cut into pieces 10 ounces Parmigiana-Reggiano, grated
TOMATO BASIL PESTO 6 oz grape tomatoes 1/4 cup chopped fresh basil 1 tsp white wine, preferably Chardonnay 2 - 4 Tbsp olive oil Salt & pepper to taste
TOPPING (optional) Toasted buttered fresh bread crumbs Dash of nutmeg
BRINING INSTRUCTIONS: Mix all brine ingredients together in a large plastic zipper bag. Submerge chicken and let brine for minimum of 20 minutes, but no longer than 1 hour.
Remove from brine. Pat chicken with paper towel to absorb any excess moisture. Chicken can covered and refrigerated for up to 48 hours before using.
COOKING INSTRUCTIONS: With a heavy bottom or aluminum pan on medium-high heat, allow pan to become hot enough that drops of water sizzles across the surface. Place a few tablespoons of oil in pan, place chicken in pan, cook until a golden brown crust forms, about 6 minutes. Flip chicken over and continue cooking, until internal temperature reaches 165F degrees, about another 5 - 8 minutes depending on the size of the chicken. Remove chicken from pan and cover with foil until ready to serve. Set pan aside. DO NOT WASH THE PAN. You will use this pan with all the brown bits to build your sauce.
In a medium pot, boil water and add salt. Cook pasta in 3 quarts water until just before al dente. IMPORTANT:Reserve about 12 ounces of pasta water. Drain pasta, DO NOT RINSE.
Warm the skillet used to cook chicken over medium low heat. Add 8 oz of the reserved pasta water, scraping all the brown bits off the bottom of the pan with a spoon or whisk.
Whisking constantly, add in the butter cubes to the pan. Heat sauce until steaming and butter is melted, but take caution not bring sauce hotter than a simmer. Sauce will be smooth but still thin.
Toss in the pasta and continue cooking until steaming hot, but still making sure not to over heat sauce.
Sprinkle cheese, bits at a time, to allow each mixture to melt slightly before the next addition.
PESTO INSTRUCTIONS: In a mortar and pestle or a food processor, process ingredients until desired pesto texture.
SERVING INSTRUCTIONS: Use the remaining pasta water to heat pasta and smooth out sauce right before serving.
Serve chicken breast, sliced, over the pasta, with the pesto spooned over the chicken. Sprinkle with the toasted crumbs. Crack fresh pepper over food and serve.
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