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About the Dish

14 ounces Tomato Sauce
1 1/2 teaspoons Marinara Spice
1/2 cup Italian-Seasoned Flour
1 each Eggs
1/2 cup Panko
4 ounces Fettuccine
8 ounces Chicken Breast
1 ounce Pecorino Romano Cheese
2 ounces Arugula
1/4 teaspoon PeachDish Salt
Per Serving
Calories 710
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 7 g
Cholesterol 115 mg
Sodium 1065 mg
Total Carbohydrates 105 g
Dietary Fiber 7 g
Sugar 12 g
Protein 48 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Chicken: A Savor the South™ cookbook (UNC Press), a treatise containing essential information for the home cook, humorous anecdotes, and 53 wonderful recipes for both southern and international chicken dishes. Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.

METHOD

1
Fill a medium saucepan 2/3 full with about 6 cups water. Place over high heat. This is your pasta cooking water.
2
Prepare your mise en place: Cut or tear arugula into bite-size pieces.
3
In a small saucepan, combine tomato sauce and marinara spice blend. Place over medium heat, and cook until bubbly. Reduce heat to low, and simmer until needed.
4
Line up 3 shallow bowls. In the first bowl, place Italian-seasoned flour. Into the second bowl, crack the egg. Use a fork to beat until well combined, then beat in 1/4 cup water. In the third bowl, place panko.
5
When water is boiling, add fettuccine, and cook until just tender but not mushy, about 12 minutes. Drain well, but do not rinse. Return fettuccine to pot.
6
While pasta cooks, place a skillet over medium-high heat. Pat the chicken dry. Place each chicken piece in seasoned flour, and turn to coat all over. Shake extra flour back into bowl, and dip chicken in the egg mixture, turning to coat. Place chicken in panko and gently press to coat all sides with crumbs. Add 1 teaspoon cooking oil to the hot pan. Carefully add chicken, and cook without disturbing until browned on the bottom, 4-5 minutes. Flip and continue cooking until chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove from heat.
7
Pour about half of sauce into fettuccine pan, and gently toss to combine. Divide fettuccini between 2 plates, leaving a space on the side for arugula. Top each with a chicken breast, and spoon remaining sauce over all. Top with cheese.
8
Drizzle arugula between the 2 plates. Drizzle each with 1 1/2 teaspoons olive oil, and sprinkle each with 1/8 tsp. PeachDish Salt. Serve, and enjoy!