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Chicken Murphy II
Chicken Murphy II
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try my twist on classic Italian carbonara - a comforting, creamy pasta dish with salty pancetta and rich pecorino cheese. Perfect for satisfying cravings and easy to make at home.
Ingredients:
  • 0.5 cup all-purpose flour
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 3 tablespoons olive oil
  • 1 pound hot Italian sausage
  • 2 medium baking potatoes, peeled and cubed
  • 0.5 large red onion, diced
  • 3 cloves garlic, chopped
  • 1 (12 ounce) jar sliced jalapeno peppers
  • 1.5 cups dry white wine
  • 2 tablespoons cornstarch
  • 1 (12 ounce) package rotini pasta
  • 0.25 cup freshly grated Parmesan cheese
Instructions:
  • Combine flour, salt, and pepper in a medium bowl. Coat cubed chicken breast with the flour mixture. Heat olive oil in a large skillet over medium-high heat, then fry the chicken until golden brown. Set aside cooked chicken.
  • Cook the Italian sausage links in a separate pan or indoor grill until fully cooked, then slice into 1/4 inch pieces.
  • Add potatoes to a saucepan and cover with water. Boil until tender when pierced with a fork (about 15 minutes). Drain and set aside.
  • Heat the skillet used to cook the chicken over medium heat. Add more oil if needed. Saute onion and bell pepper until soft. Stir in garlic and cook for about 1 minute. Add the whole jar of jalapenos and wine. Deglaze the pan, bringing it to a simmer. Return the chicken to the pan and add the sliced sausage and potatoes. Simmer for 5 minutes.
  • Bring a large pot of gently salted water to a boil. Cook the pasta until tender, about 8 to 10 minutes. Drain.
  • Combine cornstarch with a splash of water, then incorporate into the skillet with the sauce. Simmer over medium heat, stirring occasionally, until sauce thickens to coat pasta. Drizzle sauce over pasta and top with freshly grated Parmesan cheese.

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