Total Time
45mins
Prep 20 mins
Cook 25 mins

This is a "knock-off" of a dish from one of our favorite Italian restaurants. The prep time does not include marinating the chicken overnight. Most excellent served with Alfredo sauce and Artichoke hearts!

Ingredients Nutrition

Directions

  1. Wash chicken and cut each breast into 8 pieces (cubes or chunks).
  2. Mix olive oil with lemon, fresh diced basil, garlic, red pepper flakes, black pepper and salt.
  3. Reserve 1/4 cup of oil mixture.
  4. Marinate chicken in remaining oil mixture in the refrigerator overnight.
  5. --NEXT DAY-- Bring water to a boil for pasta.
  6. Drain the chicken and roll the chunks in a mixture of breadcrumbs, dried basil, oregano and Parmesan cheese.
  7. Skewer and put chicken on the grill, turning until done; or fry the chicken in olive oil until browned on all sides.
  8. Toss the cooked fettuccine noodles or penne with the reserved oil mixture and serve.
Most Helpful

5 5

The whole family loved this! Didn't remember to marinate the chicken over night so I just did it in the morning and it was still GREAT! Cooked the chicken in olive oil and added a little Italian blend cheese to the noodles.

5 5

This made for an excellent meal. Served this with pasta, green salad and fresh bread. This looked so impressive arranged on a platter and tasted as good as it looked. Thank you for a recipe that I will be making again and again.

5 5

Very good. My picky daughter said I should rate it 6 stars! I did ask you a question about cooking method, and I went with frying them in olive oil. Turned out great. I didn't add as much red pepper flakes to the marinade because of family considerations, but it was a enough to give it a little zing. I served it with mini-penne, Alfredo sauce and a lettuce and tomato salad. Thanks for posting this.