A creamy coffee flavored pasta topped with parmesan crusted chicken
- 2 Chicken Breasts
- 1.5 Cups Breadcrumbs
- 3/4 Cup Grated Pecorino Romano
- 3/4 Cup Grated Parm
- 2 Tablespoons Dried Parsley
- 3 Eggs
- 2 Cups Flour
- Salt and Pepper
- 2 Tablespoons Butter
- 1 Onion (sliced)
- 1 Poblano Pepper (sliced)
- 3 Cloves Garlic (minced)
- 1 Cup Strong Coffee
- 1 Pound Mini Penne Pasta
- 1/2 Cup Ricotta Cheese
- 1 Cup Grated Parm
- 1/4 Cup Milk
- 1/4 Cup Chopped Parsley
- slice each chicken breast in half horizontally so that you end up with two thinner chicken breasts.
- One at a time, put the chicken on a cutting board on top of a sheet of plastic wrap. Top with another sheet. Pound out the chicken gently to make it thinner and a uniform thickness throughout.
- Set up a breading station with a shallow plate of flour, one of the beaten eggs, and a third with the breadcrumbs, parsley, and cheese mixed. Season each bowl with salt and pepper.
- Bread the chicken by first coating with the flour, then the egg, and then the bread, each time shaking off the excess. Press the breading into the chicken. Repeat with one more coating of egg and then breadcrumbs, so - flour - egg - bread - egg - bread.
- Heat a pan with about 1/2 inch of olive oil. Pan fry the chicken on both sides until browned and crispy.
- Preheat the oven to 200 and put the chicken onto a sheet pan in the oven to stay warm until the pasta is ready.
- Bring water to a boil for pasta.
- Get the butter in a large pan on medium heat and add the onions. Salt well and cook for about 30 minutes until browned.
- Add the poblano pepper and cook another 5 minutes. Add in the garlic and cook 1 minute. Pour in the coffee.
- At this point drop the pasta into the boiling water.
- Let the coffee mixture simmer while the pasta cooks. When the pasta is done, strain and add directly from the cooking water to the sauce.
- Remove from heat and add in the ricotta and parm. Stir well. Add milk as needed to thin it out and make it creamy.
- Remove the chicken from the oven and slice. Put the pasta in a bowl and top with the chicken. Sprinkle on parsley and serve.
The last time I made pasta flavored with coffee was a long time ago. I was talking about that recipe recently and wanted to try a coffee pasta again but with less crazy techniques involved. I was also craving breaded chicken at the time, and I know parmesan goes really well with coffee so that’s where the bulk of the recipe inspiration came from.