Chicken Vesuvio Pasta

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Chicken Vesuvio Pasta

By

Andee Gosnell

Chicken Vesuvio Pasta brings seared chicken thighs, peas, and linguine together in a bright white wine and lemon cream sauce in just 45 minutes. It’s the flavors of an iconic Chicago specialty in the form of a pasta dish that could wow guests but also rescue a hectic weeknight.

Yield

6

Time

45 minutes

Rating

—

Ingredients

12 ounces uncooked linguine

1 pound boneless, skinless chicken thighs, patted dry and cut into 1-inch pieces

1 1/2 teaspoons kosher salt, plus more for pasta cooking water and to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

3 tablespoons olive oil, divided

1 large shallot, finely chopped (about 1/4 cup)

1 tablespoon finely chopped garlic (about 4 small cloves)

1 tablespoon all-purpose flour

1/3 cup dry white wine

1 cup chicken stock

3/4 cup heavy cream

1/4 cup cold unsalted butter, cut into pieces

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh oregano

1 1/2 cups frozen green peas

Grated Parmigiano-Reggiano cheese, for garnish

Instructions

Step 1

Bring a large pot of salted water to a boil over high. Cook pasta according to package directions for al dente, stirring occasionally, 10 to 12 minutes. Drain pasta, and set aside.

Step 2

While pasta is cooking, toss together chicken, salt, garlic powder, onion powder, and dried oregano in a large bowl. Heat 2 tablespoons oil in a large skillet over medium-high. Add seasoned chicken; cook, stirring occasionally, until browned on all sides and a thermometer inserted in thickest part registers 165°F, about 6 minutes. Transfer to a clean large bowl using a slotted spoon, reserving drippings in skillet; set aside.

Step 3

Heat remaining 1 tablespoon oil in same skillet over low. Add shallot; cook, stirring often, until softened and lightly browned, about 2 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Whisk in flour; cook, whisking constantly for 1 minute. Add wine and bring to a simmer over medium, stirring occasionally to loosen browned bits on bottom of skillet, until starting to thicken, about 2 minutes. Slowly whisk in stock; cook, stirring occasionally, until mixture has reduced to about 2/3 cup, 4 to 6 minutes. Reduce heat to low and stir in heavy cream.

Step 4

Gradually whisk in butter, about 1 tablespoon at a time, until fully incorporated. Stir in lemon juice and fresh oregano. Season with additional salt to taste. Add peas, cooked pasta, and reserved cooked chicken to sauce and toss to coat. Garnish with Parmiggiano-Reggiano.

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Chicken Vesuvio Pasta

By

Andee Gosnell

Chicken Vesuvio Pasta brings seared chicken thighs, peas, and linguine together in a bright white wine and lemon cream sauce in just 45 minutes. It’s the flavors of an iconic Chicago specialty in the form of a pasta dish that could wow guests but also rescue a hectic weeknight.

Yield

6

Time

45 minutes

Rating

—

Ingredients

12 ounces uncooked linguine

1 pound boneless, skinless chicken thighs, patted dry and cut into 1-inch pieces

1 1/2 teaspoons kosher salt, plus more for pasta cooking water and to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

3 tablespoons olive oil, divided

1 large shallot, finely chopped (about 1/4 cup)

1 tablespoon finely chopped garlic (about 4 small cloves)

1 tablespoon all-purpose flour

1/3 cup dry white wine

1 cup chicken stock

3/4 cup heavy cream

1/4 cup cold unsalted butter, cut into pieces

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh oregano

1 1/2 cups frozen green peas

Grated Parmigiano-Reggiano cheese, for garnish

Instructions

Step 1

Bring a large pot of salted water to a boil over high. Cook pasta according to package directions for al dente, stirring occasionally, 10 to 12 minutes. Drain pasta, and set aside.

Step 2

While pasta is cooking, toss together chicken, salt, garlic powder, onion powder, and dried oregano in a large bowl. Heat 2 tablespoons oil in a large skillet over medium-high. Add seasoned chicken; cook, stirring occasionally, until browned on all sides and a thermometer inserted in thickest part registers 165°F, about 6 minutes. Transfer to a clean large bowl using a slotted spoon, reserving drippings in skillet; set aside.

Step 3

Heat remaining 1 tablespoon oil in same skillet over low. Add shallot; cook, stirring often, until softened and lightly browned, about 2 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Whisk in flour; cook, whisking constantly for 1 minute. Add wine and bring to a simmer over medium, stirring occasionally to loosen browned bits on bottom of skillet, until starting to thicken, about 2 minutes. Slowly whisk in stock; cook, stirring occasionally, until mixture has reduced to about 2/3 cup, 4 to 6 minutes. Reduce heat to low and stir in heavy cream.

Step 4

Gradually whisk in butter, about 1 tablespoon at a time, until fully incorporated. Stir in lemon juice and fresh oregano. Season with additional salt to taste. Add peas, cooked pasta, and reserved cooked chicken to sauce and toss to coat. Garnish with Parmiggiano-Reggiano.

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