| 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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