The spicy bite of fresh watercress becomes more mellow when cooked. Mixed with shallots and vermouth it makes a pleasing sauce for chicken and pasta alike. Watercress is a member of the mustard family and available year round.
4 servings
15 minutes to assemble
20 minutes to cook
Total time: 35 minutes
1. | Put a large pot of salted water on to boil. Place chicken between two sheets of plastic wrap and pound into an even thickness. Salt and pepper to taste. |
2. | Heat oil in large skillet over medium high heat. Brown chicken on both sides and remove to plate. Cover. |
3. | Cook shallots in chicken drippings until lightly browned. Add wine and bring to a boil. Boil until reduced by 1/2. Add milk and bring back to a boil. |
4. | Add chicken and any accumulated juices. Cook until chicken is done or no longer pink inside, about 5-7 minutes. Add 1/2 cup of watercress and stir to combine. Remove chicken back to plate and re-cover. |
5. | Meanwhile, boil Notta Pasta according to box directions. Remove 1/2 cup pasta water just before draining. Drain pasta but do not rinse. |
6. | Add butter to sauce and stir until melted. Immediately remove from heat. Top each chicken breast with 1-2 tablespoons sauce. |
7. | Add pasta to sauce and remaining 2 tablespoons watercress. Toss to combine, adding some or all of pasta water to thin. Adjust salt and pepper to taste. Top pasta with chicken and garnish with watercress sprigs. Serve. |