By Nancy Caivano
1 lb pasta (I prefer orrechiette
with this dish, but any pasta will work)
6 tbsp olive oil, divided
Salt and pepper
1-lb boneless, skinless chicken breasts
1/2 cup plus 2 tbsp orange juice, divided
3 cloves garlic, finely chopped
1 shallot, finely chopped
1/4 cup white wine
3/4 cup chicken stock
1/4 cup heavy cream
1/2 cup fresh peas, cooked until tender
(If you can't find fresh, you can use
frozen, thawed and drained well)
1/4 tsp grated orange zest
1/2 cup grated Parmesan cheese
1/4 cup fresh mint, julienne
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat 4 tbsp. olive oil in a large skillet over high heat. Season chicken on both sides with salt and pepper and dredge in flour, shaking off excess. Brown chicken on both sides, about 2-3 minutes per side. When all chicken is browned, drain off all but 1 tbsp. olive oil and add 1/2 cup orange juice. Simmer on medium-high heat until orange juice is reduced to a glaze on the chicken. Set aside and let cool. When cool enough to handle, dice chicken and place in a bowl with any remaining glaze from pan.
Heat remaining olive oil in a medium saucepan over medium-high heat. Add garlic and shallot and cook, stirring, until softened. Add remaining 2 tbsp. orange juice and wine and boil liquid until reduced to about 2 tbsp. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil until reduced to 3/4 cup. Stir in peas, orange zest, chicken mixture and Parmesan and cook until peas and chicken are hot.
Return drained pasta to pot. Add contents of saucepan and combine well. Add mint, toss to combine and serve immediately.
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