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Seared Chicken with Lasagnetta and Jalapeño Cream Sauce

Golden seared chicken thinly sliced, tossed with Sunrise Gourmet lasagnetta pasta and a creamy jalapeño cream sauce. 
Difficulty: Easy
Time: 35-40 Minutes
Calories: 768 Fat: 25g Carbs: 80g Protein: 46g

Lasagnetta is a type of ribbon pasta noodle. It is a narrower version of lasagna. Characteristics of Lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut.  The Lasangetta we are using from Sunrise Gourmet has a wavy cut on both sides.

Ingredients
Chicken breast
Heavy Cream
Havarti cheese
Butter
Lasangnetta
Red Bell Pepper
Jalapeño
Yellow Onion
Garlic
Lemon
Parsley
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Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Medium pot

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Bring 6 cups of salted water to a boil. Remove seeds and stem from the red pepper and julienne. Remove seed and stem from the jalapeño and julienne. Peel and julienne the onion. Rough chop the garlic. Cut lemon in half and juice. Grate the havarti. Remove chicken from the pack, rinse under cold water then pat dry.

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Step 2: COOK THE PASTA

Add the lasagnetta to the boiling water, stirring occasionally. Cook for 6-8 minutes until al dente. Reserve 1/2 cup of the pasta water then drain well and set aside. Drizzle the pasta with 1 tsp. of oil to keep from sticking together. While the pasta is cooking move on to sear the chicken, step #3.

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Step 3: SEAR THE CHICKEN

In a large sauté pan over medium heat add 1 Tbsp. of oil. Season the chicken breasts with a pinch of salt and pepper. Carefully add the chicken to the pan and sear on each side for 3-4 minutes until a nice golden crust has formed. Remove from the pan and set aside.

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Step 4: SAUTE THE VEGETABLES

In the same pan you cooked the chicken in, still over medium heat, add the butter and yellow onion, jalapeño and garlic. Sauté until vegetables are soft and fragrant, about 4 minutes. Add in the red bell pepper and cook for another 2 minutes. Reduce heat to low and add in the heavy cream, reserved pasta water, grated havarti and 1 Tbsp. of lemon juice. Mix together until well combined and cheese is melted, about 1-2 minutes.

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Step 5: FINISH YOUR PASTA

Add the drained pasta to the vegetables and sauce. Thinly slice the chicken breast and add into the pasta. Mix well to combine, remove from heat and fold in the parsley.

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Step 6: PLATE YOUR DISH

Divide the pasta between two bowls. Enjoy!