Buca Di Beppo Little Hat Pasta With Spicy Chicken Food

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN

Steps:

• In a large sautepan, heat the olive oil over medium heat.
• Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
• Add the chicken and saute until brown.
• Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
• Set aside.
• In a large pot of boiling water cook the pasta until al dente.
• Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
• Drain the pasta very well.
• Place the pasta back into the pot with the sauce and the cheese.
• Toss very well, until the sauce is completely incorporated.
• Serve immediately.

BUCA DI BEPPO CHICKEN GLORIOSO

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.

BUCA DI BEPPO CHICKEN WITH LEMON

Steps:

• Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
• Begin to heat the olive oil in a 12 inch sauté pan on med-high.
• Pound the chicken to about 1/4 inch thickness.
• While oil is getting hot, lightly season both sides of the chicken breast with salt.
• Lightly dust the chicken breast in the flour, shake off excess flour.
• Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
• When both sides are nice and brown, add white wine and lemon juice.
• Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
• Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
• Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
• Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
• Add capers to the sauce.
• Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

BUCA DI BEPPO CHICKEN SALTIMBOCCA

Steps:

• Lightly salt chicken breasts.
• Sprinkle evenly with chopped sage.
• Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
• Meanwhile, heat olive oil in a saute pan.
• Lightly flour chicken pressed with Prosciutto.
• Place in heated oil, Prosciutto side down.
• Brown one side, turn and brown the other side.
• Drain off excess oil, and deglaze with 4 ounces of white wine.
• Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
• On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.