Cook the pasta according to package directions, drain, rinse then put back into the pot and chill it briefly in cold water to create a healthier "resistant starch" ** Transfer it to a colander over crumpled paper towels, to absorb all the water.
2# chicken thigh meat
2 T rosemary olive oil
1 t Rosemary Seasoning *
½ lg. purple shallot - diced
1-2 c starchy pasta cooking water
5 lg. garlic cloves - sliced
8 oz. mushrooms - sliced
16 oz. Arrabbiata sauce
1½ lg. purple shallots - sliced
½ lg. green pepper - chopped
1 med. zucchini - sliced
6-8 oz. Alfredo sauce
Trim all the fat from the meat. Cut the chicken into bite-size pieces and saute' the ingredients in that group until the liquid absorbs and the meat is lightly browned. Add some of the starchy water to loosen the pan brownings. Repeat the browning and adding water a couple times, then add the red sauce and remaining vegetables. Simmer all this for 15-20 minutes, adding more of the pasta water if needed. When the vegetables are 75% cooked, stir in the alfredo sauce.
Put the drained pasta in a small roasting pan. Spoon about a cup of just the sauce, no vegetables over the pasta. Gently mix this and sprinkle about a cup of fresh grated Parmesan over the saucy noodles.
Add the chicken, vegetable and sauce mixture, and top with more grated cheese.
Cover and heat at 250⁰ for 15-20 minutes.
I discovered Arrabbiata (ar-a-be-OT'-ta) red sauce about a year ago. It's made with tomatoes, red chili peppers, garlic and herbs. I love it. Today I wanted this to be a little less spicy, so I added some Alfredo. I had a little bowl just now and it's still got a kick to it!
Be Bold - Be Creative! Happy Cooking! . . . Lin
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