' Coyote Moon Vineyards - TV Dinner Pasta With Walnut Sauce & Sautéed Chicken Breast
TV Dinner Pasta With Walnut Sauce & Sautéed Chicken Breast

This week's recipe was inspired by a nutcracker Chef Chris Manning got for Christmas.

Since he's been cracking a lot of walnuts lately, he thought he's make a pasta dish that features them.

He pairs the pasta with sautéed chicken breast.

It's easier than it sounds. See for yourself in the video.

Sautéed Chicken Breast

- 2 6-ounce boneless, skinless chicken breasts, pounded to a half-inch thick
- 2 eggs, beaten
- 1/4 cup milk
- 1 teaspoon hot sauce
- 1/2 cup all-purpose flour
- 1/4 cup fine corn meal
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper

Mix the eggs, milk, and hot sauce together and pour into a gallon-size resealable bag along with the chicken. Marinate overnight.

Mix the flour, corn meal, Parmesan, salt, and pepper together in a shallow pan. Remove the chicken from the marinade and dredge in the flour mixture, coating both sides.

Sauté in butter or olive oil until golden on both sides and cooked through.

Pasta With Walnut Sauce

- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chopped walnuts
- 1/2 cup minced onion
- 4 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- Pinch of nutmeg
- 1/2 pound pasta, cooked

Melt butter in olive oil in 14-inch sauté pan on medium heat. Add walnuts, onion, and garlic and sauté until onions begin to wilt. Add cream, pasta water, Parmesan, and nutmeg and simmer for a minute or two. Add the pasta and cook for about another minute.

Plate the pasta and serve the chicken on top. Garnish with toasted walnuts and Parmesan cheese.

Pair with Chardonnay.

Post By:   Elena