The menu at College Park’s Juliana’s changes regularly, as chef-owner Carl Cherkaoui plays around with different takes on mostly Italian flavors. Guests request Chicken Angel every time it’s taken off the menu, so the eclectic dish inevitably returns time and again. Pasta and chicken are the main ingredients, meaning Chicken Angel is light enough for a warm November night—yet hearty enough for the chillier evenings too.
½ cup olive oil
2 cloves garlic, peeled and thinly sliced
½ cup red onion, chopped
4 boneless chicken breasts, each cut in half
6 leaves fresh basil, rinsed well, dried and chopped
½ cup white wine
1 cup white mushrooms, washed, patted dry and sliced
Salt and pepper to taste
½ cup pine nuts
½ cup gorgonzola or blue cheese, crumbled
1 cup chicken broth
1 cup heavy cream
¼ cup corn starch mixed with ¼ cup water (optional)
1 pound angel hair pasta (sometimes called cappellini)
2 cups fresh spinach, rinsed well and dried
In a large pot, bring water to a boil over high heat.
While the water is heating, add olive oil, garlic and red onion to a large saucepan, and turn heat to medium.
When the garlic starts to turn golden and the onion starts to soften, add the chicken and brown on both sides. Add the basil, white wine and mushrooms, and season with salt and pepper.
When the chicken is cooked through, add the pine nuts, cheese, chicken broth and heavy cream. Simmer until the liquid is reduced by half, or thicken it with the corn starch and water mixture.
When the water comes to a boil, cook the pasta until tender to the bite. Drain, then toss with the chicken mix, then toss in the spinach, and serve.
ADDRESS 2306 Edgewater Drive, Orlando | PHONE 407-425-1801 | WEB julianasorlando.com