Anchovy Butter Chicken With Pasta
8 tablespoons (1 stick) butter, softened
4 oil-packed anchovies
Pinch red pepper flakes
2 boneless, skinless chicken breasts, each cut through the center into 2 thin halves
Ground black pepper, to taste
¼ cup all-purpose flour
½ tablespoon garlic powder
1 package (12 ounces) fresh pasta
2 tablespoons chopped fresh parsley
Parmesan cheese, for grating
Bring a large saucepan of salted water to a boil.
Heat the oven to 200 degrees.
In a food processor, combine the butter, anchovies and red pepper flakes. Process until very smooth, stopping to scrape down the sides of the bowl as needed. Set aside.
One at a time, place each piece of chicken between sheets of plastic wrap. Use a meat mallet or rolling pin to gently but firmly pound each piece to an even thickness of about 1/4 inch. Season each on both sides with black pepper.
In a wide, shallow bowl, whisk together the flour and garlic powder. Dredge the flattened chicken through the flour mixture, lightly coating both sides of each piece. Set aside.
In a large skillet over medium-high, melt a quarter of the anchovy butter. When the butter is bubbling, add 2 pieces of chicken and cook until lightly browned on the bottom, about 3 minutes. Turn and brown on the other side, about 2 minutes, or until cooked through.
Transfer the chicken to an oven-safe plate, cover with foil, then place in the oven to keep warm. Repeat the process with the remaining 2 pieces of chicken and another quarter of the butter.
Add the pasta to the boiling water and cook according to package directions. Drain, return to the pot and add the remaining anchovy butter, tossing until it melts and coats the pasta. Add the parsley and toss again.
Divide the pasta between 4 serving plates. Thinly slice each piece of chicken, then divide them among the plates. Top with grated parmesan cheese.
Serves four.
Nutrition values per serving: 626 calories, 22 g fat (12 g saturated), 67 g carbohydrate, 3 g fiber, 38 g protein, 109 mg cholesterol, 343 mg sodium.
Associated Press