Pan seared chicken with egg pappardelle cream sauce
2 pounds all natural chicken breast
Chicken marinade: 2 tbsp plain yogurt, 2 tbsp olive oil, 1 clove of garlic smashed, 1 teaspoon dry mint and 1 teaspoon dry basil, 1 tsp cajun spices, salt and pepper
2 Tbsp vegetable oil
1 tsp crushed garlic
1 tbsp olive oil
1 cup heavy cream
1/2 cup chicken stock
1/2 cup freshly shredded parmesan cheese
1 inch piece parmesan rind
12 oz egg pappardelle pasta
Marinate chicken in marinade for 1 hour or overnight.
Preheat oven to 375F or 190C.
Place an iron skillet or oven safe skillet on medium high heat.
Add 2 tbsp vegetable oil till piping hot.
Dry chicken from marinade using paper towel and place on the skillet.
Sear chicken pieces for 4 minutes each side then place in the preheated oven for 12-15 minutes.
Cover with aluminum foil once skillet is out of the oven.
Boil pasta according to package directions.
In a small sauce pan on medium heat, place 1 tbsp olive oil and add the crushed garlic and sauce for 30 seconds before you add the cream and chicken stock and parmesan rind.
Bring to boil on medium heat, then lower heat and simmer for 10 minutes. season with salt.
Add the shredded parmesan cheese to the cream sauce and mix it with the cooked pasta.
Serve with the pan seared chicken and garnish with chives.