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Chicken Diablo Recipe from Paul's Pasta - Groton, CT

Posted on Sun 03 February 2008 in Food

We might be having some guests over for dinner today and I was thinking about things Kristy and I could make. I searched for "Paul's Pasta" in Groton, CT (I spent some time there when I was stationed at Electric Boat testing the USS Kentucky) because they made one of my all time favorite pasta dishes. They called it "Chicken Diablo". It is awesome... I have tried to replicate it on my own, but there's nothing like having the original recipe too work with with!

I copy it here, unashamedly, from "The Day" article that printed it so that it will always be with me.

Serves 8

For the marinade:

  • 3 ounces blended oil (10 percent olive oil, 90 percent canola)
  • 5 ounces Grey Poupon mustard
  • 3 ounces lemon juice
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt

For the sauce:

  • 1 46-ounce can chicken broth
  • 1/4 pound margarine or butter
  • 3/4 cup all-purpose flour
  • 3 ounces lemon juice
  • 4 ounces Grey Poupon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 pound fresh mushrooms, sliced
  • 1 tablespoon chopped parsley

For the chicken:

  • 8 boneless, skinless chicken breasts
  • 2 pounds fresh angel hair pasta

For the chicken:

In a mixing bowl large enough to hold all of the chicken, whisk together the marinade ingredients. Add the chicken and coat thoroughly. Cover and refrigerate. Can be done 1-2 days in advance, or 2-4 hours ahead. Preheat oven to 375 degrees. Bake the chicken flat on a sheet pan for 12-15 minutes, until thoroughly cooked.

For the sauce:

Melt the margarine and whisk with the flour to make a light roux. Heat gently about 5 minutes, whisking occasionally. In a separate pot, add mushrooms and lemon juice to chicken broth and bring to a boil. Simmer, and thicken with the roux, using a whisk to mix. Add remaining sauce ingredients, except the parsley. Keep warm until serving.

To finish:

Bring 2 gallons of water to a boil to cook the pasta. Cook pasta and drain. Toss in a pot with the sauce. Add parsley and pre-plate pasta or pour into a large serving bowl. Top pasta with cooked chicken breasts and garnish with parsley sprigs.