Carrabba’s Chicken Bryan Pasta Recipe
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Carrabba’s Chicken Bryan Pasta Recipe
Print recipe Ingredients
- 1 1/4lb boneless skinless chicken breast (cut into bite-sized pieces)
- 1 small to medium sized onion (minced)
- 1 heaped tablespoon fresh garlic (minced)
- kosher salt
- black pepper
- garlic powder
- 1/3 cup dry white wine
- 1/3 cup fresh lemon juice
- 4 tablespoons butter
- 3 tablespoons olive oil (plus more for a finishing drizzle)
- 1/3 cup sundried tomatoes (finely chopped)
- 2 heaped tablespoons fresh basil (thinly sliced)
- lemon zest
Directions
| Step 1 | |
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Here are the main players in tonight's dish. Of course it wouldn't be me unless I forgot one or two items in the photo. Let's see if you can guess.  | |
| Step 2 | |
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*No Onion!* I like to go ahead and zest my lemon. This way I've already gotten that tasty outside set aside before I'm hurrying around trying to juice it for the sauce later.  | |
| Step 3 | |
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Now get a skillet heating up over medium heat, and get a big pot of water heating up over high heat. Then I generously season the chicken pieces with salt, pepper and granulated garlic.  | |
| Step 4 | |
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Once your skillet is nice and hot, add about a Tbs. of olive oil. Now drop in your chicken pieces so that they form a single layer. Leave them alone for 5 minutes.  | |
| Step 5 | |
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Once your pot of water is at a rolling boil, dump in the pasta with lots of salt. Cook according to the package directions. After the chicken pieces have been searing for about 5 minutes, flip them all over. Cover the pan with a lid, and forget about them again for about 3-5 minutes.  | |
| Step 6 | |
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When you're happy with the doneness of your chicken bits, pull them from the pan. Set the chicken aside, and leave the pan over the heat.  | |
| Step 7 | |
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Add 1 Tbs. olive oil. Now dump in the onion along with 1/4 tsp. salt.  | |
| Step 8 | |
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Stir the onion around, scrapping the bottom of the pan, for about a minute. They will get nice and brown quite quickly because of the lovely flavor already in the pan. Now add in a heaping Tbs. of minced garlic, and cook another minute.  | |
| Step 9 | |
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Pour in the wine and the lemon juice. Enjoy the steam while you scrape the bottom of the pan!  | |
| Step 10 | |
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Throw in about half of the butter, and kick the heat up to medium high. Let it bubble away for about 2 minutes.  | |
| Step 11 | |
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Add in the sundried tomatoes, chopped basil, and the rest of the butter. I also add in some seasonings at this point: 1 tsp. garlic powder, and 1/4 tsp. each of salt and pepper.  | |
| Step 12 | |
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Give it a nice stir. Enjoy the aroma. And let it simmer just another minute or two.  | |
| Step 13 | |
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Now this is just a matter of putting all of the goodness together! Dump the reserved lemon zest into your yummy sauce.  | |
| Step 14 | |
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Pour your sauce over the drained pasta.  | |
| Step 15 | |
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Now add in the cooked chicken along with its' juices. And crumble your goat cheese over the top!  | |
| Step 16 | |
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Because we are all nuts about black pepper, I sprinkled over a bit more.  | |
| Step 17 | |
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Then toss it all together; add in some more fresh basil; toss it all again.  | |
| Step 18 | |
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Serve in bowls with a big drizzle of olive oil over the top to finish it off. Don't forget the olive oil when you serve it, or the pasta will be a bit too dry.  | |
| Step 19 | |
| This dish is a wonderfully light twist on the delicious "Chicken Bryan"! We hope you enjoy it! | |
