Name: Crispy Chicken Pasta with Creamy Brandy Sauce recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 2 chicken boneless thin cut breasts; 8 oz heart shaped pasta (or any regular); 1/2 cup seasoned flour; 7 oz asparagus spears ends trimmed and chopped in 2" pieces; 1 pack mushrooms sliced; 4 cloves garlic minced; 1 tsp dry red chili flakes; 3 tbsp + 2 tbsp olive oil; For creamy Brandy sauce---; 2 tbsp Brandy; 1/4 cup full cream; 1/4 cup broth; 1 cup milk; Salt and pepper to taste; 1 tsp dried parsley; 1/2 tsp red chili flakes; 1/4 cup Shredded Parmesan cheese; 2 tbsp Butter; 2 tbsp seasoned flour; For seasoned flour---; 1/2 Cup Plain Flour; 1 tsp black pepper powder; 1 tsp dried parsley; Salt to taste

ABOUT Crispy Chicken Pasta with Creamy Brandy Sauce RECIPE

Pasta makes a simple meal highly romantic. Sip on your favorite white wine on the side and this truly becomes a romantic dinner for two. The brandy infused sauce makes this pasta so delicious in flavor. This crispy chicken pasta can be prepared beforehand and warmed before serving. Give it a go and add garlic breadsticks or knots on the side.

Ingredients Serving: 2

2 chicken boneless thin cut breasts
8 oz heart shaped pasta (or any regular)
1/2 cup seasoned flour
7 oz asparagus spears ends trimmed and chopped in 2" pieces
1 pack mushrooms sliced
4 cloves garlic minced
1 tsp dry red chili flakes
3 tbsp + 2 tbsp olive oil
For creamy Brandy sauce---
2 tbsp Brandy
1/4 cup full cream
1/4 cup broth
1 cup milk
Salt and pepper to taste
1 tsp dried parsley
1/2 tsp red chili flakes
1/4 cup Shredded Parmesan cheese
2 tbsp Butter
2 tbsp seasoned flour
For seasoned flour---
1/2 Cup Plain Flour
1 tsp black pepper powder
1 tsp dried parsley
Salt to taste

Instructions

Trim off any fat on the chicken. Wash and pat dry with kitchen napkins.
Boil pasta in 6 cups water for about 9 minutes till al dente.
Combine all ingredients mentioned under seasoned flour. Dredge the chicken breasts in the flour and shake off excess flour. Keep 2 tbsp of flour aside.
Heat oil in a nonstick fry pan. Pan fry chicken on medium low heat both sides till crispy and golden in color. Keep warm.
In another nonstick pan, heat 2 tbsp olive oil. Add garlic, mushrooms, and asparagus. Stir fry for 2 minutes till mushrooms soften. Season the vegetables with salt, pepper, and red chili flakes. Remove them to a plate.
In the same pan, add butter and let it melt. Add 2 tbsp seasoned flour and cook for a minute stirring constantly.
Add the Brandy and stir continuously till it forms a thick paste (about 30 seconds).
Add cream, broth, and milk. Stir well so there are no lumps formed. Season the sauce with salt, pepper, dried parsley, red chili flakes, and Parmesan cheese.
Cook the sauce on low heat till bubbling and becomes thick.
Add the vegetables and pasta in to the sauce and mix well. Simmer for 2 minutes and serve the pasta in two individual serving plates. Cut the chicken breasts in strips and arrange over the pasta.
Sprinkle Parmesan cheese, red chili flakes, and dried parsley over the pasta as garnish.

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