Chef's Quick Tip: Chicken cavatelli with hot cherry peppers

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Chef Renato, from Basso Café and Restaurant in Norwalk, shares how to make one of his favorite pasta dishes: chicken cavatelli with hot cherry peppers.

4 skinless, boneless chicken breast halves cut into cubes 2 -2 ½ inches
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
4 teaspoons olive oil
1 teaspoon minced garlic.
3 1/2 tbs all-purpose flour.
¼  cup dry white wine.
¼ chicken broth
1 tbs chopped parsley
1tbs chopped basil 
4 tbs Parmesan cheese grated

2 oz hot cherry peppers, seed removed, cut in half. You can use our recipe for pickle or buy already made in the store

Recipe for pickle hot cherry peppers:

Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves.

Season the chicken breasts with salt and pepper on both sides and dredge them in 3 1/2 tablespoons of flour.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color. Remove chicken from the skillet and keep warm.

Same skillet add and garlic, over medium heat, adding the 2nd tablespoon of butter. Add the wine, and de-glaze the pan. Add the cherry peppers and the chicken previously seared stirring bring to boil. Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, add the pasta, until thick from the flour bits in the skillet about 8 min. Add parsley and basil chopped.

To serve, in a pasta bowl and add some grated parmesan.

For more from Chef Renato, click here.

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