“This is a "knock-off" of a dish from one of our favorite Italian restaurants. The prep time does not include marinating the chicken overnight. Most excellent served with Alfredo sauce and Artichoke hearts!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash chicken and cut each breast into 8 pieces (cubes or chunks).
  2. Mix olive oil with lemon, fresh diced basil, garlic, red pepper flakes, black pepper and salt.
  3. Reserve 1/4 cup of oil mixture.
  4. Marinate chicken in remaining oil mixture in the refrigerator overnight.
  5. --NEXT DAY-- Bring water to a boil for pasta.
  6. Drain the chicken and roll the chunks in a mixture of breadcrumbs, dried basil, oregano and Parmesan cheese.
  7. Skewer and put chicken on the grill, turning until done; or fry the chicken in olive oil until browned on all sides.
  8. Toss the cooked fettuccine noodles or penne with the reserved oil mixture and serve.

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