Recipe
Chicken Fusilloni
Courtesy of Chef Matthew Daneher, Vic & Angelo's
SAN MARZANO SAUCE
Ingredients
3 Lb San Marzano tomatoes
2 cups sliced fresh garlic
½ cup white onion minced
10 ounces extra virgin olive oil
1 teaspoon crushed red pepper
Directions - sauce:
In a heavy Bottom Sauce Pot add oil over medium heat until hot.
Add Onions and Garlic. Let cook till slightly brown.
Add crushed red pepper and San Marzano tomatoes
Let Simmer for 30 minutes over medium heat.
Finish with fresh picked basil and salt and pepper to taste.
CHICKEN CUTLET
Ingredients:
1 Ea 6 ounces chicken breast (boneless and skinless)
2 Ea Whole eggs
1 cup flour
1 cup seasoned bread crumbs
4 ounces vegetable
1 tablespoon butter
Directions – chicken:
Bread chicken flour, eggs, bread crumbs and reserve.
In a sauté pan over medium heat add oil and butter and get hot.
Add chicken and sauté until golden brown on each side.
Reserve on a paper towel to drain.
PASTA
Ingredients:
8 ounces Fusillioni pasta cooked al dente
8 ounces San Marzano Sauce
½ ounce sliced fresh garlic
2 ounces extra virgin olive oil
4 ounces roasted red and yellow peppers
6 ounces chicken cutlet (cut into pieces)
Fresh picked basil
Salt/pepper
EVOO
Directions – all ingredients:
In a sauté pan over medium, heat garlic in extra virgin olive oil until slightly brown.
Add San Marzano sauce and season with salt and pepper.
Add basil and pasta. Toss well. Place in you favorite pasta bowl and serve.
