Spicy Vodka Fusilli with Pan Fried Chicken Breast featuring Botticelli
Add to cart and checkout for PDF download.
This filling and delicious dinner comes together in 30 minutes with the help of the premium small batch pasta sauce by Botticelli Foods.
The Spicy Vodka sauce uses 100% Italian tomatoes and a special spice blend for a homestyle flavor.
This recipe is versatile as you can substitute the chicken breast for any protein and swap the fusilli for any pasta you’d like!
Spicy Vodka Fusilli with Pan Fried Chicken Breast featuring Botticelli Foods
Ingredients
½ to 1 lb Fusilli Pasta
1-2 cups Botticelli Frying Olive Oil
24 oz Botticelli Spicy Vodka Sauce
¼ to ½ cup shredded mozzarella cheese
½ yellow onion, diced
1 cup flour
2 eggs, beaten
¼ milk
1 cup panko breadcrumbs
2-3 tbsp Italian seasoning
12 to 24 oz thinly sliced chicken breast
Seasoning (Kinders The Blend And Zatarains Creole Blend)
¼ to ½ cup fresh grated parmesan cheese
Fresh thyme, for garnish, optional
Directions
1. Prepare 3 containers to dip chicken breast for pan frying. In one container add flour and season. In a second container add eggs and milk and whisk together. In a third container add panko breadcrumbs, season with itailian seasoning and ¼ cup of freshly grated parmesan cheese.
2. Season chicken breast on both sides and set aside.
3. Boil pasta per package instructions.
4. In a saucepan over medium heat, add 2 tsp olive oil and sauté onion until translucent.
5. Add Botticelli Spicy Vodka pasta sauce and bring to simmer.
6. Add in half of shredded mozzarella cheese and mix together.
7. Drain cooked pasta and add into simmering sauce. Reduce heat.
8. Mix well and add remaining shredded mozzarella.
9. Set aside.
10. In a shallow pan, heat frying olive oil.
11. Coat chicken breast first in flour, then egg wash and lastly in panko ensuring to press panko into chicken and shake off excess.
12. Pan fry chicken breast on both sides for 2-4 minutes until golden brown.
13. Allow chicken to rest for 1-3 minutes before slicing at an angle.
14. Plate pasta with chicken on top and grate fresh parmesan on top then garnish with fresh thyme.
15. Enjoy!
Add to cart and checkout for PDF download.
This filling and delicious dinner comes together in 30 minutes with the help of the premium small batch pasta sauce by Botticelli Foods.
The Spicy Vodka sauce uses 100% Italian tomatoes and a special spice blend for a homestyle flavor.
This recipe is versatile as you can substitute the chicken breast for any protein and swap the fusilli for any pasta you’d like!
Spicy Vodka Fusilli with Pan Fried Chicken Breast featuring Botticelli Foods
Ingredients
½ to 1 lb Fusilli Pasta
1-2 cups Botticelli Frying Olive Oil
24 oz Botticelli Spicy Vodka Sauce
¼ to ½ cup shredded mozzarella cheese
½ yellow onion, diced
1 cup flour
2 eggs, beaten
¼ milk
1 cup panko breadcrumbs
2-3 tbsp Italian seasoning
12 to 24 oz thinly sliced chicken breast
Seasoning (Kinders The Blend And Zatarains Creole Blend)
¼ to ½ cup fresh grated parmesan cheese
Fresh thyme, for garnish, optional
Directions
1. Prepare 3 containers to dip chicken breast for pan frying. In one container add flour and season. In a second container add eggs and milk and whisk together. In a third container add panko breadcrumbs, season with itailian seasoning and ¼ cup of freshly grated parmesan cheese.
2. Season chicken breast on both sides and set aside.
3. Boil pasta per package instructions.
4. In a saucepan over medium heat, add 2 tsp olive oil and sauté onion until translucent.
5. Add Botticelli Spicy Vodka pasta sauce and bring to simmer.
6. Add in half of shredded mozzarella cheese and mix together.
7. Drain cooked pasta and add into simmering sauce. Reduce heat.
8. Mix well and add remaining shredded mozzarella.
9. Set aside.
10. In a shallow pan, heat frying olive oil.
11. Coat chicken breast first in flour, then egg wash and lastly in panko ensuring to press panko into chicken and shake off excess.
12. Pan fry chicken breast on both sides for 2-4 minutes until golden brown.
13. Allow chicken to rest for 1-3 minutes before slicing at an angle.
14. Plate pasta with chicken on top and grate fresh parmesan on top then garnish with fresh thyme.
15. Enjoy!
Add to cart and checkout for PDF download.
This filling and delicious dinner comes together in 30 minutes with the help of the premium small batch pasta sauce by Botticelli Foods.
The Spicy Vodka sauce uses 100% Italian tomatoes and a special spice blend for a homestyle flavor.
This recipe is versatile as you can substitute the chicken breast for any protein and swap the fusilli for any pasta you’d like!
Spicy Vodka Fusilli with Pan Fried Chicken Breast featuring Botticelli Foods
Ingredients
½ to 1 lb Fusilli Pasta
1-2 cups Botticelli Frying Olive Oil
24 oz Botticelli Spicy Vodka Sauce
¼ to ½ cup shredded mozzarella cheese
½ yellow onion, diced
1 cup flour
2 eggs, beaten
¼ milk
1 cup panko breadcrumbs
2-3 tbsp Italian seasoning
12 to 24 oz thinly sliced chicken breast
Seasoning (Kinders The Blend And Zatarains Creole Blend)
¼ to ½ cup fresh grated parmesan cheese
Fresh thyme, for garnish, optional
Directions
1. Prepare 3 containers to dip chicken breast for pan frying. In one container add flour and season. In a second container add eggs and milk and whisk together. In a third container add panko breadcrumbs, season with itailian seasoning and ¼ cup of freshly grated parmesan cheese.
2. Season chicken breast on both sides and set aside.
3. Boil pasta per package instructions.
4. In a saucepan over medium heat, add 2 tsp olive oil and sauté onion until translucent.
5. Add Botticelli Spicy Vodka pasta sauce and bring to simmer.
6. Add in half of shredded mozzarella cheese and mix together.
7. Drain cooked pasta and add into simmering sauce. Reduce heat.
8. Mix well and add remaining shredded mozzarella.
9. Set aside.
10. In a shallow pan, heat frying olive oil.
11. Coat chicken breast first in flour, then egg wash and lastly in panko ensuring to press panko into chicken and shake off excess.
12. Pan fry chicken breast on both sides for 2-4 minutes until golden brown.
13. Allow chicken to rest for 1-3 minutes before slicing at an angle.
14. Plate pasta with chicken on top and grate fresh parmesan on top then garnish with fresh thyme.
15. Enjoy!
