| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Pasta, Vegetables, Chicken |
6 |
servings |
INGREDIENTS
| 13 |
|
Sun-dried tomatoes; (halves) |
| 3 |
lb |
Chicken; quartered or 1 whole breast, split & 2 whole legs |
| 1/2 |
ts |
Black peppercorns |
| 1/2 |
ts |
Allspice berries |
| 4 |
|
Whole clove |
| 1 |
tb |
Fresh thyme; chopped or 1 tsp dried |
| 1/8 |
ts |
Sea salt |
| 4 |
c |
Spinach leaves; loosely packed sliced into thin strips |
| 1 |
ts |
Light olive oil; w/ dash of toasted sesame oil |
| 14 1/2 |
oz |
Low-salt chicken broth; canned |
| 1 |
|
Bouquet garni |
| 1 |
c |
Roasted red peppers |
| 2 |
tb |
Fresh parsley; chopped |
| 1 |
tb |
Arrowroot; mixed with |
| 2 |
tb |
White wine; (to make a slurry) |
| 12 |
oz |
Uncooked fettuccine |
| 1 |
tb |
Balsamic vinegar |
INSTRUCTIONS
Cut 5 of the sun-dried tomato halves in half and reserve. Put the
remaining sun-dried tomatoes in a saucepan and cover with water.
Bring to a boil, then take off the heat and let soak 30 minutes.
Drain and cut each tomato in half. Set aside.
Remove the bones from the chicken pieces, keeping the skin on. Use the
leftover bones for chicken stock.
Put the black peppercorns, allspice berries, cloves, thyme, salt, and
the reserved sun-dried tomatoes in a small grinder and whiz. Sprinkle
the ground spices liberally over both sides of the chicken and evenly
under the skin.
Heat the oil in a large skillet and brown the chicken pieces for 5
minutes on both sides. Remove from the pan and discard the skin.
Slice the chicken meat into bite-sized pieces and set aside. Drain
the fat from the skillet.
In a saucepan, bring the chick stock to a boil, add the bouquet
garni, and simmer for 5 minutes. Remove the bouquet garni. Pour the
stock into the skillet used to brown the chicken. Stir in the
reconstituted sun-dried tomatoes, red peppers, parsley, and cook over
medium heat for 5 minutes. Stir in the chicken and remove from the
heat. Stir in the arrowroot slurry, return to the heat, and stir
until thickened.
Cook the fettuccine.
Toss the pasta with the sliced raw spinach. Pour in the red pepper
sauce and balsamic vinegar, toss well, serve.
>From Ellen C. <ellen@elekta.com>
Per serving: 852 Calories; 27g Fat (26% calories from fat); 53g
Protein; 115g Carbohydrate; 99mg Cholesterol; 2639mg Sodium Food
Exchanges: 7 1/2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2
Fat
NOTES : "This is one of the best pasta dishes I've ever eaten!"
Recipe by: Graham Kerr
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
May 27, 1999, converted by MM_Buster v2.0l.
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