Description
A summery take on a classic Italian dish, featuring tender grilled chicken tenders served over fusilli pasta with a bright and zesty white wine and caper sauce.
Ingredients
Units
Scale
- 2 lbs boneless skinless chicken tenders
- 1 16 oz bag tri color fussilli
- 1 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1/2 cup white wine
- 1 tbsp fine Italian flour
- 1 cup chicken broth
- 1 tsp white balsamic vinegar
- 2 tbsp capers- drained
- 2 tbsp butter
- 3-4 leaves fresh basil for garnish
Instructions
- Preheat grill to 375F degrees
- Grill chicken until fully cooked throughout & juices run clear
- Bring 2 qts of water & olive oil to a rolling boil in medium stockpot
- Once boiling – add pasta & cook approx 9-11 minutes stirring occasionally
- Remove & drain – set aside
- In a medium saucepan heat olive oil & garlic for approx 1 minute
- Add wine – simmer 1 minute
- Stir flour &1 cup broth together & slowly pour into saucepan
- Cook & stir about 2 minutes or until thickened
- Stir in white balsamic vinegar, capers & butter
- To serve plate the chicken on top of a bed of cooked noodles & ladle sauce over the top
- Add basil on the side
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian