Credit to Andrew Rea at Babish for the original recipe. I changed a few things to suit my region and preferences.
Makes 6 servings
Ingredients
3 chicken breasts
3tbsp butter
1-3 tbsp AP flour
3tbsp refined olive oil
6 servings farfale pasta
6 cloves garlic
1 shallot
1/4 cup tomato paste
1 tsp oyster sauce
5 red serrano chilis
5 sun-dried tomatoes + 1tbsp oil
1 1/2 tsp oregano
1 1/2c chicken stock
1c heavy cream
2oz parmesan regiano
t.t. kosher salt
t.t. ground black pepper
Garnish
t.t. parmesan regiano
t.t. fresh basil leaves
Procedure
Prep
Butterfly chicken breasts and dry brine with salt and pepper for 1 hour.
Small dice shallot and mince red serranos. Cut the garlic into thin planks.
Cook
Boil farfale in salted water until al-dente. Save 1/4c pasta water for later.
Melt butter and coat chicken evenly. Sprinkle a light dusting of flour over top each side.
Saute chicken in cast iron with olive oil over medium high heat until golden-brown and 165F internally. Set aside chicken and pan with the fond.
In a separate saucepan, cook shallots and garlic briefly (do not burn or give any color).
Add tomato paste, oregano, chilis, oyster sauce, and sundried tomatoes; mix and combine.
Deglaze both pans with chicken stock, and pour all into the saucepan. Mix and reduce by half.
Add heavy cream, pasta water as needed, and 2oz parmesan-regiano; mix until thick.
Plate chicken and pasta, spoon over some sauce, and garnish with more parmesan regiano and basil leaves.
Buon appetito
