Those of you who know us probably know that we LOVE to cook. What follows is the first in what I (Matt) hope will be a regular attempt to share recipes and other food experiences. Here we go.
Any time we go out to eat, I find myself thinking about recipes and ingredients. Every so often, I’ll come across something that makes me say “That was delicious – but I could make that… and not pay for it.” This meal came from one of those experiences.
Let me say – I love Bertucci’s, and I will go there forever because their food is delicious. This recipe is inspired by their Chicken Domani, a simple dish that’s really just yummy.
- Whatever quantity of chicken you prefer. I use 1 package of chicken breasts, which is usually somewhere between 1 and 2 pounds
- 1 egg
- Italian seasoned breadcrumbs, or homemade ones if you’re a crazy person
- Gemelli pasta (just one box, carb fiends)
- Baby spinach (again, quantity is up to you… we use a lot, because it cooks down considerably)
- Shredded Asiago cheese (your favorite parmesan will do)
- Butter, ground oregano, garlic powder
- Scramble your egg just enough to combine the yolk and white.
- Preheat the oven to 350. Cut the chicken into bite-sizish pieces, and place into the bowl with the egg (you may have to do this in several batches). Place the coated chicken into a large sealable bag, and add the breadcrumbs. Shake to coat.
- In a large frying pan, cook the chicken just enough to seal the breadcrumbs to the chicken, maybe 3 minutes per side. Move the chicken to a baking dish and toss it in the oven for later.
- Now is when the pasta should be cooking. I won’t tell you how to do it, because everyone has their own way.
- When the pasta is added to the boiling water, add the butter (lots), oregano and garlic powder to the frying pan. Cook on medium low until the butter is completely melted and starts to brown.
- Add the spinach. Stir vigilantly, making sure it’s coated with the butter sauce because, come on, it’s butter. Reduce heat to low and cook until all the spinach is melted.
- Drain the pasta and add it to the spinach, then top with the cheese, and toss to mix.
- Serve the chicken over the pasta, and enjoy!
So there you have it. My favorite stolen recipe ever. For those of you more adventurous chefs, the original dish is served in a white wine sauce, but I like butter better. Up to you. Bon apetit!