Our favorite dish at our local Carrabba’s Italian Grill is the Chicken Trio, which is basically three chicken breast served three different ways. Jake, my husband, loves the Chicken Bryan so much, he always subs one of the other chickens for this and gets two Chicken Bryan and 1 Chicken Marsala. We were regulars there for about 4 years, we got to know the owner and staff like they were family. Kellie the owner of Carrabba’s while we were regulars, one year gave all her “favorite” customers a Carrabba’s cook book for Christmas. This was the best idea ever!!! We love their food so much and were excited to make it at home for our family and friends. You would think that giving us this cook book would have lessened our visits, it didn’t. We still went every Friday night to be catered to until we were stuffed to the brim.
You are going to love this recipe, we took their Chicken Bryan which is a chicken breast garnished with lemon sauce, sprigs of fresh basil, chopped sun-dried tomatoes and topped with a goat cheese medallion, and made it into a skillet.
Easy to prepare, within 40 minutes you will have one of the most amazing pasta meals you will ever eat.
Enjoy from our “Carrabba’s” family to yours.
Chicken Bryan Pasta Skillet is a pasta with lemon butter sauce, chicken, sun-dried tomatoes and little goat cheese medallions. Easy to prepare in less than 40 minutes, and one of the most elegant and delicious skillet dishes you will ever eat.
- ½ lb of pasta, linguine or fettuccine, boiled to al dente and drained
- 1 cup fresh basil, coarsely chopped
- 2 ½ ounces of sundried tomatoes, drained and coarsely chopped
- 4 ounces goat cheese, crumbled
- 2 chicken breast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Lemon Butter Sauce:
- 13 tablespoons butter, cut into 1 tablespoon squares
- 3 tablespoons finely diced yellow onion
- 4 garlic cloves, minced
- ½ cup white wine
- 3 tablespoon fresh lemon juice
- Kosher salt and white pepper
To Prepare Pasta Skillet:
Heat olive oil in skillet, any pan will do. Season the chicken with salt and pepper to your taste, add the chicken and cook until slightly golden brown on both sides and cooked all the way through, about 4 minutes on each side. Remove chicken on to plate and set aside. Wipe out skillet with a paper towel.
While you are making the sauce prepare noodles by following directions on pasta box. A quick note on the sauce before you get started, we are saucy people, I double to sauce of this recipe every time I make it, now you don't need to but if you're saucy kind of people, then bring on the butter.
Reduce heat to medium high, add 1 tablespoon of butter, and let it melt. Then add minced onions and garlic, cook until onion is tender but not browned, about 3-4 minutes. Increase heat to high, immediately add white wine and lemon juice, bring to a boil and cook for 3 minutes.
Reduce heat to low (I do level 3 to 4 out of 10, on my stove top). Add 3 pieces, so 3 tablespoons of butter to the skillet, whisk and let it softened to the point it is completely melt, then add 3 more tablespoons of butter, continue to whisk until softened and melted; repeat with butter until all 12 tablespoons are in the skillet and melted. Season with salt and white pepper to taste. Remove sauce from heat, and prepare the other ingredients.
*Note you don’t want to the butter to just instantly melt, you want to make sure that it is softening into the emulsified sauce. Softening all the butter and building the sauce should take 3-5 minutes. Sauce can be stored up to 2 hours at room temp, to re-heat sauce, turn burner on low and whisk until it is warm. This sauce will separate if you do not use low heat. If it does happen no worries it will still taste the same.
Once noodles are ready, cube chicken into small chunks, the chicken should be about 2 ½ to 3 cups, add to sauce. Return sauce to low heat, and add in basil, sundried tomatoes and noodles. Mix together, season if you would like with additional salt and pepper. Then top with crumbled goat cheese.
Serve immediately and enjoy!
Husband review: Jake walked in and he knew I had made something yummy, then he saw it. It was like a light trickled down from the heavens, and “AHHH” moment, with glorious music playing in the background, as he gazed at the skillet before him. Then came the first bite, and he instantly feel in love. The sauce, chicken and the whole idea of his favorite dish from Carrabba’s homemade in front of him, well let’s say I scored some major points.
Lemon Sauce Recipe from Carrabba’s Italian Grill: Recipes from around Our Family Table Cook Book