Chicken Bryan and Radiatore Amatriciana

Tonight, I prepared my favorite dish from Carrabba's.  Zac officially announced that it's his favorite dish that I make.  After making it about five times, I think I've finally gotten these meals down.

Carrabba's Chicken Bryan

This recipe has two parts.  The sauce is the most important part. I have made it slightly differently each time. I have found that you have to tone down the lemon juice with just a little lime juice.I have made this with and without the basil.  I don't think it's really necessary. It has plenty of flavor. Also, I sift my cornstarch into the sauce.  It lumps really badly and can often be tough to break apart.  It often requires a whisk to incorporate it into the sauce.  Here's the recipe:

Carrabba’s Chicken Bryan

2 Tbs. minced Garlic

2 Tbs. minced yellow onion

4 Tbs. butter (1/2 Stick)

1 cup dry white wine

½ cup squeezed lemon lime (opt)

1 1/3 cup chicken broth

¼ cup balsamic vinegar

2 Tbs. Cornstarch

2 ½ cups sundried tomatoes

¼ cup fresh chopped basil
1 salt white pepper
6 chicken breasts cut into halves
olive oil for brushing
balsamic vinegar for brushing
1 Salt Black Pepper to Season Chicken
12 oz. soft goat cheese at room temp

Sauté garlic and onion with butter in a large skillet over medium heat. Stir in Wine, Lemon juice, increase heat to Medium high and simmer. Reduce heat to Low. Stir in Chicken broth. Add Balsamic vinegar and slowly stir in corn starch. Stir in tomatoes, basil, salt and white pepper. Keep on low heat and cover. Brush chicken breast with oil, balsamic, and salt and pepper them. Fry chicken in Iron skillet until thoroughly cooked. Place in sauce to keep warm. When serving, place an even amount of goat cheese on each breast. Spoon Sundried tomato sauce over chicken and goat cheese.

Radiatore Amatriciana

This is my absolute favorite pasta side dish on the planet (hands down).  It is delicious!! Radiatore is the type of pasta.  I chose this pasta because I believed the diced tomatoes, onions and cheese would cling to it best. 

 

The Carrabba's recipe of this calls for Cavatappi pasta, but I cannot find it anywhere. If you have never had Amatriciana (Amatrichana), it's a pasta dish that has no real sauce.  The onions and tomatoes are infused with red pepper, garlic, white wine and the entire dish is tossed with pecorino romano which is made from sheep's milk. I have never tried it with the pancetta. I think it would be delicious, but that would make it more of an entree instead of side dish. If you decide to try it, I hope you like it as much as I do, but I should warn you.  It is not a quick fix. It takes close to 30 minutes,

Amatriciana (with Radiatore pasta)

12 ounces radiatore (or cavatappi) pasta

1 ½ cups onions, chopped
2 garlic cloves, minced
½ tsp. red pepper flakes
¼ cup olive oil
¾ cup dry white wine
2 (14 oz) cans diced tomatoes with juice
salt and pepper, to taste
1 ½ cups freshly grated pecorino romano
pancetta (cured Italian bacon) (opt)

Cook pasta according to package directions; drain. Sauté onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent. Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened (3-5 minutes). Taste, and add salt and pepper as desired. Mix into cooked pasta. Toss with cheese. Add cooked pancetta (optional).

I hope you try it and if you do, let me know how it turns out.

Update: July 12, 2012 - I have now changed the way that I make the Chicken Bryan recipe.  I combined it with another recipe and have made it much simpler than the one you see above.  I hope to post the new recipe soon and hopefully you'll love it as much as I do.