Tuesday, January 31, 2012
What To Do With Left Over Chicken Picatta and Pasta
Left Over Chicken Picatta and Balsamic Poached Egg with Crispy Pasta
Pairing a soft poached egg with a crispy pasta cake makes for such a perfect meal that can be served morning, afternoon or in the middle of the night!
Prep: 5 minutes
Cook: 20 minutes
1 T. olive oil
2 c. angel hair pasta, cooked
1/2 c. canned artichokes hearts, chopped
2 T. capers
1 pinch salt and pepper, to taste
1 left over small chicken breasts cooked with white wine and lemon juice
2 eggs, poached
1 T. balsamic vinegar
2 T. parmesan cheese, freshly grated
1 T. Italian parsley, minced
Heat oil in a large non-stick skillet over medium high. In a mixing bowl combine cooked pasta, artichoke hearts, capers, salt and pepper. Toss to mix evenly and add to skillet. Spread pasta out into a circle and cook until slightly golden about 10 minutes per side.
In the meantime reheat chicken breasts in toaster oven or microwave until warmed through.
Bring a medium pot of water with a bit of vinegar to a gentle boil. Add eggs and using a slotted spoon keep their form and poach until the white is cooked and the yolk is still runny about 2 to 3 minutes.
Assemble plate by dividing the pasta and chicken between the two plates, place poached egg and drizzle with balsamic. Sprinkle with parmesan cheese and garnish with parsley.