- 1 tsp kosher salt, divided, plus more to taste
- Freshly ground black pepper
- ½ pkg (8 oz) Rao’s Pasta
- 1 tbsp olive oil
- 1.5 lb chicken breast strips or 1 lb peeled & deveined shrimp
- 1 loaf Pane Altamura
- 1 lb Green Beans Almondine Steamer Bag
- 3 oz Butter Craft Provisions Butter
- Chopped flat-leaf parsley and lemon wedges (optional)
Cook pasta in salted water according to package instructions. Reserve 3/4 cup pasta water, drain pasta and cover to keep warm.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken or shrimp with salt (½ teaspoon for shrimp, 1 teaspoon for chicken) and black pepper to taste. Add to skillet and cook, turning all sides, until golden brown and just cooked through (1-2 minutes for shrimp, 4-5 minutes for chicken). Remove to a plate and cover to keep warm.
While the chicken or shrimp cooks, prepare green beans almondine steamer bag according to package directions. Slice 4 servings of the Pane Altamura bread with a serrated knife; toast if desired and set aside.
Turn skillet heat down to medium and add butter to the skillet to melt.
Once the butter is melted, add the cooked pasta and pasta water back to skillet and stir well to incorporate, heating gently until butter sauce is thickened and pasta is well-coated and glossy, about 2-3 minutes. Add the chicken or shrimp to the skillet and stir, heating gently, 1 more minute. Turn off the heat and add the optional chopped parsley, and season with salt and pepper to taste. Serve immediately.
To serve: Divide pasta onto 4 plates with green beans, sliced bread and optional lemon wedges.
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