Chicken Valdostano with Tuscan Pasta Recipe

Chicken Valdostano with Tuscan Pasta
Nutrition Information
  • Serves: 8
  • Calories: 431.5
  • Fat: 8.1 g
  • Saturated fat: 1.9 g
  • Unsaturated fat: 5.0
  • Carbohydrates: 43.7
  • Fiber: 13.6 g
  • Protein: 44.1 g
  • Cholesterol: 72 mg
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Treat yourself with a combo of homemade Chicken Valdostano and Tuscan Pasta. Serve this exquisite recipe at your dining table, being totally worth the time it takes to prepare.
  • Fontina Cheese: 6 slices
  • Boneless skinless chicken breast: 6
  • Prosciutto: 6 slices
  • Fresh ground white pepper: 1 teaspoon
  • Chicken stock: 0.75 cup
  • Fresh parsley: 3 tablespoons
  • All-purpose flour: 2 tablespoons
  • Fresh mushrooms: 10
  • Unsalted butter: 0.25 cup
  • Dry white wine: 0.75 cup
  • Baby spinach: 6 ounces
  • Head radicchio: 1 small
  • Bulbs fennel plus 1 / 4 cup chopped fennel fronds: 2 small
  • Assorted baby bell peppers: 6
  • Extra-virgin oil: 1 cup
  • Salt & Pepper: To taste
  • Lemon juice: 1
  • Can cannellini beans, drained and rinsed: 15 ounce
  • Chopped fresh parsley: 2 tablespoons
  • Parmesan cheese, shaved with a vegetable peeler: 3 ounces
  1. First of all you’ll have to prepare the Chicken Valdostano.
  2. In order to do that, take four chicken breasts and sprinkle a flour cover all over them.
  3. Dust off the excess flour from them so the cover remains light.
  4. Place a frying pan over the stove, setting the heat to low. Pour some olive oil in the frying pan. Add the chicken and sauté it until it turns light brown. Cook it for about two minutes on each side. Remove the chicken using a slotted spatula and place it aside.
  5. After that increase the heat to medium low, adding mushrooms in the pan. Saute them until the juices are released, which would take about 4 minutes.
  6. Add wine in it and let it simmer until only a quarter of it remains in the pan. After that, increase the heat to medium high. Add the parsley, pepper and stock, cooking it about 10 minutes.
  7. Reduce the heat to low again and add spinach in it. Cook the mixture about a minute. Meanwhile, cover one side of each chicken breast with a slice of prosciutto along with a slice of fontina cheese.
  8. Return the chicken to the pan and cook it until the cheese is properly melted. Once the chicken is properly cooked, place each in a serving plate top them with mushroom or spinach sauce.
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  10. Heat the grill to medium high.
  11. Mix the radicchio, bell peppers and fennel wedges along with a quarter cup of olive oil. Sprinkle salt and pepper as per your preference.
  12. Place the bowl over the grill, tossing it while cooking for about 6 minutes. Remove it from the grill and let it cool. Once cooled, cut the crisp-tender radicchio into small pieces.
  13. Place a large pot of water to boil. Add the pasta, cooking about two minutes. Drain and rinse it after that, shaking off the excess water. Add the grilled vegetables along with cannellini beans, lemon juice, a quarter cup of olive oil, parsley, salt and pepper. Add the parmesan and fennel fronds in it, tossing it meanwhile. Serve them along with the prepared chicken.

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