Pasta with chicken and sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Spinach pasta |
| 3 | tablespoons | Olive oil |
| 4 | Whole scallion; sliced | |
| 1 | Clove garlic; minced | |
| 2 | cups | Chicken; cooked and shredded |
| ¼ | cup | Sun-dried tomatoes; oil-packed, drained and thinly sliced |
| ½ | teaspoon | Dried rosemary; crumbled |
| ¾ | cup | Cream; ` |
| ½ | cup | Parmesan cheese; freshly grated |
| 4 | tablespoons | Fresh parsley; chopped |
| Salt and pepper; to tase | ||
Directions
1. Bring a large pot of salted water to a boil; add the pasta, return to the boil and cook it to taste.
2. While the pasta is cooking, heat 2 tablespoons of the oil in a large saucepan over low heat. Add the scallions and garlic and cook for 2-3 minutes, stirring, until softened. Add the chicken and cook, stirring, for a couple of minutes to heat through. Add the cream, tomatoes and rosemary to the chicken mixture and stir. Let the flavors meld for about 5 minutes.
Stir in the parmesan cheese, and when it has melted, taste to see if the sauce needs a little more cream, tomato or cheese. Stir in the parsley, salt and pepper and check for a balance of seasoning.
3. When pasta is cooked, drain throughly, and stir in remaining 1 tablespoon of oil. Combine the chicken mixture with the pasta and serve.
4. Pass more cheese on the side.
Recipe by: Boston Globe Quick Fix Posted to MC-Recipe Digest V1 #894 by Kj375@... on Nov 9, 1997