Chicken Pasta à la Bryan

There is something about the flavors in Chicken Bryan from Carrabba’s that I love. Tonight I made a chicken pasta dish with many of the same flavors. I wasn’t going for a copycat recipe; I wanted to make something I could call my own. Here it is!

First, I use a sous vide to cook the chicken. Sous vide is the best thing since digital meat thermometers! It makes very tender chicken, with very little involvement from the chef. There’s time to prep the fresh herbs and veggies, and to take a break before the active cooking begins. And, if you get a phone call, it’s okay… the chicken won’t overcook.

Set it and forget it!

Boil some pasta, sauté some veggies, and stir together a no-stove sauce.

Lots of colorful veggies

Combine all the ingredients together in a single skillet, then plate in a serving bowl.

Make It Pretty

Serve your special family meal!

A plate of yummy goodness

Print Recipe

Chicken Pasta à la Bryan

Toss chicken and pasta with fresh herbs, goat cheese sauce, and lots of veggies, and you get a meal worth talking about! When I make something like this, I like to just use veggies from my produce drawer. Feel free to use the veggies you've got on hand.

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Rating: 5
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Nutrition Facts

Chicken Pasta à la Bryan

Amount Per Serving

Calories 627 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 8g 40%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 89mg 30%

Sodium 542mg 23%

Potassium 337mg 10%

Total Carbohydrates 68g 23%

Dietary Fiber 11g 44%

Sugars 7g

Protein 43g 86%

Vitamin A 164%

Vitamin C 39%

Calcium 23%

Iron 26%

* Percent Daily Values are based on a 2000 calorie diet.

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

Protein

• 1 pound chicken tenders

Fresh Herbs and Produce

• 1 cup carrots julienned
• 1 cup zucchini julienned
• 1 cup asparagus julienned
• 2 green onions sliced
• 3 cloves garlic minced
• 1/4 cup parsley chopped
• 2 Tbsp basil leaves sliced
• 1 Tbsp lemon juice

Canned and Dried Goods

• salt to taste
• pepper to taste
• 2 Tbsp olive oil extra virgin
• 1/4 cup sun-dried tomatoes packed in oil
• 2 cups uncooked pasta casarecce or penne
• 1/4 cup pine nuts optional

Cheeses

• 8 ounces goat cheese solid or crumbled
• 3 ounces Parmesan cheese grated

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 15 minutes Passive Time 20 minutes Servings people MetricUS Imperial Ingredients Protein 1 pound chicken tenders Fresh Herbs and Produce 1 cup carrots julienned 1 cup zucchini julienned 1 cup asparagus julienned 2 green onions sliced 3 cloves garlic minced 1/4 cup parsley chopped 2 Tbsp basil leaves sliced 1 Tbsp lemon juice Canned and Dried Goods salt to taste pepper to taste 2 Tbsp olive oil extra virgin 1/4 cup sun-dried tomatoes packed in oil 2 cups uncooked pasta casarecce or penne 1/4 cup pine nuts optional Cheeses 8 ounces goat cheese solid or crumbled 3 ounces Parmesan cheese grated

Votes: 1 Rating: 5 You: Rate this recipe! Nutrition Facts Chicken Pasta à la Bryan Amount Per Serving Calories 627 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Cholesterol 89mg 30% Sodium 542mg 23% Potassium 337mg 10% Total Carbohydrates 68g 23% Dietary Fiber 11g 44% Sugars 7g Protein 43g 86% Vitamin A 164% Vitamin C 39% Calcium 23% Iron 26% * Percent Daily Values are based on a 2000 calorie diet.

Instructions

Put the Chicken On

1. Preheat sous vide to 150 degrees (If you don't have a sous vide, it is fine to cook the chicken some other way).

   
2. Sprinkle chicken with salt and pepper.
3. Place chicken in a gallon-sized Ziploc freezer bag.
4. Remove air using water displacement method.
5. Insert chicken into sous vide.
6. Set a timer for 50 minutes.
7. You will need to keep the chicken submerged for at least one hour (it is fine to leave it in up to two hours).

Prep Everything

1. Put sun-dried tomatoes in a strainer to "dry out."

   
2. Grate parmesan cheese.
3. Julienne carrots and zucchini.
4. Snap asparagus and cut into 1-inch pieces.
5. Chop your herbs and produce.
6. Put a medium to large pot of water on, for boiling the pasta (I put the pot on medium high, so it's boiling when I am ready for it).

Take a Break

1. Come back when the timer dings (it's fine if you take a little longer).

Start Cooking

1. Bring your pot of water up to boiling, if it's not there yet.

   
2. Stir in 1 Tbsp salt and pasta.
3. Reduce heat and set a timer according to package directions (11 minutes for me).
4. Preheat a 12-inch skillet. Heat 2 Tbsp oil. Add carrots, and sprinkle with salt. Sauté 2 minutes, stirring frequently. Add asparagus and zucchini, and salt liberally again. Continue sautéeing for about 5-7 minutes, or until veggies are firm but tender. Once the vegetables look ready, move skillet off heat until it is time to combine everything.
5. When the pasta timer dings, drain pasta, reserving some water (at least 1 cup of this boiling, starchy water is used to melt cheese and make the sauce).

Make No-Stove Sauce

1. Place grated parmesan cheese in a medium bowl.
2. Crumble goat cheese into the bowl (big chunks are just fine).
3. Whisk in 1 cup reserved pasta water and 1 Tbsp lemon juice.
4. If things don't melt immediately, that's fine. Move on and stir it again before adding it to the dish.

Combine Ingredients

1. Pull the chicken of of the sous vide and chop it against the grain.
2. Put the vegetables back on a burner, on medium heat.
3. Stir in garlic, green onions, pine nuts, sun-dried tomatoes, and half of the parsley and basil.
4. Stir in chicken and pasta.
5. Give sauce another good stir. If it is too thick, add some pasta water.
6. Add sauce to skillet.
7. Stir to combine all ingredients.

Plate the Dish

1. Move contents of skillet into a serving dish.

   
2. Sprinkle with parsley and basil.
3. Grate some fresh parmesan cheese on top.
4. Serve!