Purple Butterfly Pea Tuscan Pasta with Golden Chicken

This visually stunning and flavor-packed dish combines the elegance of Tuscan cuisine with trendy, exotic ingredients. Featuring vibrant purple pasta infused with butterfly pea flower, golden turmeric-crusted chicken, and a creamy sauce studded with colorful superfoods, this Instagram-worthy meal is as delicious as it is beautiful.

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Prep Time 20

Cook Time 30

Infusing and Resting 35

Total Time 1 25

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 620 kcal

Equipment

Large skillet or sauté pan (12-inch / 30 cm)
Medium pot for cooking pasta
Sharp knife
Cutting board
Measuring cups and spoons
Wooden spoon or spatula
Tongs
Small food processor or blender

Ingredients

Meat

4 Boneless, skinless chicken breasts 6-8 oz each [170-225g each]

Produce

3 cloves Black garlic minced (about 1 tablespoon [15 ml])
1/2 cup Goji berries [2 oz / 56g]
2 cups Baby kale [2 oz / 56g]
1/4 cup Micro greens for garnish
1 small Watermelon radish thinly sliced for garnish

Dairy

1 cup Coconut cream [8 fl oz / 240 ml]
1 cup Pecorino Romano cheese freshly grated [3.5 oz / 100g]

Pasta & Grains

12 oz Dried penne pasta [340g]

Baking & Spices

2 tablespoons Butterfly pea flower powder
2 teaspoons Ground turmeric
1 teaspoon Smoked paprika
1 teaspoon Dried oregano [0.07 oz / 2g]
1/2 teaspoon Aleppo pepper flakes
to taste Pink Himalayan salt and freshly ground black pepper

Oils & Vinegars

2 tablespoons Avocado oil [1 fl oz / 30 ml]

Liquids

1/2 cup Vegetable broth [4 fl oz / 120 ml]

Garnish

Edible flowers such as pansies or violets
Gold leaf flakes

Instructions

Prepare the Purple Pasta

Bring a large pot of salted water to a boil. In a small bowl, mix the butterfly pea flower powder with 1/4 cup of hot water to create a concentrated blue liquid. Add the pasta to the boiling water along with the butterfly pea flower liquid. Cook according to package instructions until al dente, stirring occasionally. The pasta will turn a vibrant purple color. Drain and set aside.

Prepare the Golden Chicken

In a shallow dish, mix turmeric, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat the chicken breasts evenly with the spice mixture. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from the skillet and set aside on a plate. Tent with foil to keep warm.

Create the Superfood Sauce

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add minced black garlic and sauté for 30 seconds until fragrant. Add goji berries and cook for 1-2 minutes until slightly plumped. Pour in the coconut cream and vegetable broth, stirring to combine. Bring to a simmer and cook for 5 minutes until slightly thickened.

Combine and Finish

Add the cooked purple pasta to the skillet with the sauce. Stir in the Pecorino Romano cheese, oregano, and Aleppo pepper flakes until the cheese is melted and the sauce is creamy. Add the baby kale and stir until wilted, about 1-2 minutes. Slice the golden chicken breasts and arrange them on top of the pasta. Remove from heat and let stand for 5 minutes to allow the flavors to meld.

Garnish and Serve

Arrange thinly sliced watermelon radish around the edge of the dish. Sprinkle micro greens over the pasta and chicken. Place a few edible flowers strategically for pops of color. Carefully place a few gold leaf flakes on the chicken for a luxurious touch. Serve immediately, encouraging diners to mix the components together before eating.

Notes

This dish is designed to be visually striking and perfect for social media sharing. For best results, plate individually and encourage diners to mix the components before eating to combine all the flavors. The purple color of the pasta may vary depending on the strength of the butterfly pea flower powder used.

Keyword Golden Chicken, Purple Pasta