Name: Pasta with Chicken and Sun-Dried Tomatoes
Ingredients: 1/2 lb Spinach pasta; 3 tb Olive oil; 4 Whole scallion; sliced; 1 Clove garlic; minced; 2 c Chicken; cooked and shredded; 1/4 c Sun-dried tomatoes; oil-packed, drained and thinly sliced; 1/2 ts Dried rosemary; crumbled; 3/4 c Cream; `; 1/2 c Parmesan cheese; freshly grated; 4 tb Fresh parsley; chopped; Salt and pepper; to tase

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Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken	4	Servings

INGREDIENTS

1/2	lb	Spinach pasta
3	tb	Olive oil
4		Whole scallion; sliced
1		Clove garlic; minced
2	c	Chicken; cooked and shredded
1/4	c	Sun-dried tomatoes; oil-packed, drained and thinly sliced
1/2	ts	Dried rosemary; crumbled
3/4	c	Cream; `
1/2	c	Parmesan cheese; freshly grated
4	tb	Fresh parsley; chopped
		Salt and pepper; to tase

INSTRUCTIONS

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@aol.com on Nov 9, 1997

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