I was inspirired by the clean, simple flavors from the Mediterranean when creating this dish. We are tossing the pasta in a fresh basil pesto and topping with an olive tapenade to balance the dish. Try this at home or come in between March 1 – April 25 to enjoy it at our restaurant.
2 Tbsp Vegetable Oil
2 pieces Chicken Scallopine, thinly pounded
2 Tbsp Seasoned Flour
4 Tbsp Parmesan Cheese, grated
6 oz Spaghetti Portion, cooked al dente
1 Tbsp Butter
Garlic clove minced
¼ Cup Green Beans, blanched
¼ Cup Red Potatoes, blanched & diced ½”
1 Tbsp Sun-Dried Tomatoes
2 oz Chicken Stock
3 Tbsp Pesto, see recipe
2 Tbsp Black Olive Tapenade, see recipe
1 Tbsp Grated Asiago
¼ tsp Pine Nuts, toasted
⅛ tsp Julienne Basil
Cooking Instructions: 1. Dredge the chicken scallopine in the eggs and then into the blend of Parmesan cheese and seasoned flour.
2. In a large sauté pan (or griddle), heat vegetable oil and cook chicken for approximately 2 minutes until golden brown on 1 side, flip, and cook for another 2-3 minutes or until an internal temperature 165° (chicken) is reached.
3. In 10” sauté pan, heat the butter and garlic, until lighted browned.
4. Add the green beans, sun-dried tomatoes and crispy red potatoes and sauté.
5. While the green beans and potatoes are warming, add the chicken stock to the green bean potato mixture then add the spaghetti then add pesto and toss all of the ingredients and place onto the center of the plate.
¼ Cup Pine Nuts
1 ½ Tbsp Garlic, chopped (4-5 cloves)
2 ½ Cups Fresh Basil Leaves, packed
¼ Cup Fresh Spinach Leaves
½ tsp Kosher salt
½ tsp Black Pepper, freshly ground
¾ Cups Olive Oil
½ Cup Parmesan, grated
Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, spinach, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Black Olive Tapenade:
4 Tbsp Kalamata Olives, Rough Chopped 1/8”
3 Tbsp Calabrian Roasted Peppers, Finely Chopped
2 Tbsp Roasted Red Onions, Finely Chopped 1/8”
1 Clove, Roasted Garlic,
3 Tbsp Olive Oil
Dash, Balsamic Vinegar
Finely chop all Kalamata olives, roasted red pepper, roasted red onions and garlic until 1/8”.
Place all ingredients in a mixing bowl and blend thoroughly using a rubber spatula.