RICHMOND, Va. -- Our friend is back in the Virginia This Morning kitchen! Executive Chef Ausar AriAnkh of the Kitchen Magician Catering Company joins us live creating a pasta dish highlighting some southern classics! For more information about Chef Ausar AriAnkh, check out hiswebsite.
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Southern Classics Pasta (Serves 4)
Ingredients
- 8 ounces cavatappi pasta cooked according to box instructions
- 2 cups chopped collard greens, cooked to your preference
- 2 cups of candied yams cooked to your preference
- 2 cups heavy cream
- 1 teaspoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup shredded extra-sharp Cheddar cheese
- 2 ounces cream cheese
- 1 cup of shaved Parmesan cheese
- 1 cup of shaved Gouda cheese
- 2 tablespoon olive oil
- 4 chicken breast pounded out to 1/4 inch thick
- Salt & Pepper
- Fresh Thyme
- 2 cups of flour placed in bowl
- 4 eggs beaten in bowl
- 2 cups of panko breadcrumbs placed in bowl
- 1/4 cup of chopped parsley
Directions
1. Bring a large pot of water to a boil. Add pasta and cook according to the pasta package instructions. Drain.
2. Add 1 teaspoon of butter to a pot along with 1 teaspoon of flour mix vigorously to combine to prepare a roux. Add cream and salt & pepper to taste. Bring to a simmer to make a roux cups milk in a large broiler-safe skillet over medium-high heat until just simmering. Whisk in Cheddar, cream cheese, Parmesan and gouda until the cheese is melted. Add pasta, collards and yams into the sauce. Stir until combined evenly and pasta is hot. Set aside.
3. Heat vegetable oil to a medium high heat. Season each chicken breast with salt, pepper, fresh thyme and parsley.
4. Using the standard breading procedure. Dredge chicken breast in flour, then egg wash and lastly panko breadcrumbs.
5. Add chicken breast to pan with hot vegetable oil and fry on each side for 2 minutes or until chicken breast is golden brown in color and reaches an internal temperature of 165 degrees. Remove chicken breast from oil and place on a wired rack.
6. Plate up dish by placing a mound of pasta in a bowl and placing a sliced chicken breast on top. Garnish with chopped parsley. Enjoy!
{*THIS SEGMENT IS SPONSORED BY THE VIRGINIA LOTTERY*}
