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Pasta Recipes
Penne with Sun-Dried
Tomatoes and Chicken
1/4 cup of sun-dried tomatoes
6 ounces of boneless, skinless chicken breasts
1/4 cup of dry white wine
1 tablespoon of Italian seasoning
3 tablespoons of chopped shallot (one large
1 1/4 cups Chopped fresh portabello mushroom
1/2 cup of fresh peas or thawed frozen
8 ounces of dried penne
Light vegetable-oil cooking
5 Garlic cloves, peeled
1 tablespoon of flour
12 ounces of evaporated skim milk
1/8 teaspoon of ground nutmeg
1/8 teaspoon of crushed red pepper flakes
1/2 cup of chopped fresh basil
1/4 teaspoon of salt, optional
5 medium Black olives, thinly sliced,
Preheat oven to 350ºF. Put the sun-dried tomatoes in a bowl, add 1/2 cup
boiling water and set the bowl aside for the tomatoes to reconstitute. Fill
a large pot with water, and bring it to a boil. Combine the chicken and the
wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake
for 15-20 minutes, until the meat is no longer pink and the juices run
clear. Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin. Pour the reserved cooking
juices from the chicken into a sauté pan. Add the shallot, mushrooms, peas,
and tomatoes. Sauté over low heat for a few minutes, until the liquid has
been absorbed and the vegetables are wilted. Remove the pan from the heat
and cover it to keep the vegetables warm. Add the penne to the boiling water
in the large pot and cook over high heat to desired doneness, 8-12 minutes.
While the pasta is cooking, make the sauce. Preheat a small heavy saucepan
for about 1 minute over medium heat, then spray it twice with the vegetable
oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add
the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to
a boil and continue cooking for about 5 minutes, until thickened. Reduce
heat to the lowest setting and stir in basil. Drain the cooked pasta and
transfer to a warm serving bowl. Add the chicken, vegetables, and sauce.
Season with salt, if desired, and toss. Garnish with olive slices.
Appeared during May 1994 sometime in the New York Times, National Edition.
=20 Submitted By ERIC HUNT On SAT, 27 MAY 1995 100440 ~0500 From Geminis
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