Recipe: Lemon Pepper Cappellini with Chicken Cutlets Brasciole

In Starlight, Aidan and Beth have a lovely dinner with violinists playing and waiters at every turn! Enjoy their meal of “Lemon Pepper Cappellini with Chicken Cutlets Brasciole”! Add green beans for a well-balanced main course. Enjoy! 🙂

Ingredients:

For pasta:

2 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 teaspoon coarse black pepper
2 lemons, zested and juiced
Salt
1/2 pound capellini
1/2 cup shredded or torn basil leaves
Grated cheese, to pass at table

For chicken:

1/2 cup hot water
Handful golden raisins
1/4 cup pine nuts
1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
3 slices sandwich bread, torn
1/2 cup grated Parmigiano-Reggiano
4 boneless, skinless chicken breasts

Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon leaves, chopped

Directions:

1. Place water on to boil for pasta. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
2. Salt water when it boils then cook cappellini to al dente (cooked but with a small firm-like bite to the noodle), 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice.
3. Drain pasta and toss with lemon-pepper butter and salt, to taste.
4. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
5. In a separate, small bowl, pour very hot water and add raisins. Let plump for 5 minutes.
6. Lightly toast nuts in a small skillet over medium low heat.
7. Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
8. Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
9. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings.
10. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve over pasta.

Adapted from Food Network