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About the Dish

  • Tomato Sauce

    Tomato Sauce

  • Marinara Spice

    Marinara Spice

  • Italian-Seasoned Flour

    Italian-Seasoned Flour

  • Farm Eggs

    Farm Eggs

  • Panko

    Panko

  • Fettuccine

    Fettuccine

  • Chicken Breast

    Chicken Breast

  • Pecorino Romano Cheese

    Pecorino Romano Cheese

  • Arugula

    Arugula

  • PeachDish Salt

    PeachDish Salt

METHOD

1
Fill a saucepot half full with water. Place over high heat. This is your pasta cooking water.
2
MISE EN PLACE Cut or tear arugula into bite-size pieces.
3
• Place a saucepan over medium heat. Add tomato sauce and marinara spice blend. • When sauce boils, reduce heat to low. Simmer until needed.
4
• Line up 3 shallow bowls. In the first bowl, place Italian-seasoned flour. • Into the second bowl, crack eggs. Add 1/4 cup water, and beat well. •In the third bowl, place panko.
5
• When water boils, add fettuccine. Cook until tender but not mushy, 10-12 minutes. • Drain fettuccine. Return to pot.
6
While pasta cooks: • Dredge chicken in flour, turning to coat. • Dip chicken in the egg mixture. • Press chicken in panko to coat all sides with crumbs.
7
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When hot add chicken, and brown on first side, 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.
8
• Gently toss fettuccine with about half of sauce. Divide between 2 plates, leaving a space on the side for arugula. • Top with chicken, and spoon remaining sauce over all. Sprinkle with cheese.
9
Divide arugula between the 2 plates. Drizzle each with 1/2 teaspoon olive oil, and season each with 1/8 tsp. PeachDish Salt. Enjoy!