Recipe Details:

Makes:
Feeds 6 Firefighters
Prep Time:
30 minutes
Cook Time:
30 minutes
Ready In:
60 minutes
Servings:
6

Ingredients:

• 4 to 6 tablespoons of white truffle infused extra virgin olive oil
• 2 teaspoons Sicilian Sea Salt
• 6 skinless, boneless/skinless chicken breasts
• 3/4 cups high quality Traditional style Italian Sauce
• 3/4 cups high quality Vodka Pasta Sauce
• 3 cloves garlic, chopped
• 1/4 cup fresh grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 6-8 fresh basil leaves, chopped
• 1 bag of Tagliatelle or other type of Fettuccine pasta

Directions:

1. Heat oil in 12-inch skillet over medium-high heat. Add chicken and a pinch of Sicilian Sea Salt per breast and cook 5-to-10 minutes or until well browned on both sides.
2. In the same pan, pour sauces over chicken breasts, add 3 tablespoons Parmesan cheese, basil and garlic in skillet. Reduce heat to medium. Cover and cook 15 minutes or until chicken is cooked through.
3. Boil enough water for the pasta. Add 1 teaspoon Sicilian Sea Salt, a pinch of basil, a tablespoon infused extra virgin olive oil and the pasta. Let boil for 8 to 10 minutes.
4. Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 minutes or until cheese is melted. Top with pinch of basil.
5. Place small amount of pasta onto warm plate, creating a “bed” and add 1 marinated chicken breast topping with sauce. Garnish with a sprinkle of fresh Parmesan cheese.