| Date: |
12/11/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.4 |
Avg Rating: |
9.4 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
45-50 minutes |
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| Creamy Stirred Pasta |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Pasta |
| Preparation Type: |
Multiple |
Flavor 2: |
Chicken |
| Cuisine: |
Italian |
Flavor 3: |
Tomato |
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| Ingredients |
1/2 of an organic boneless, skinless chicken breast
Olive oil for frying
Flour for dredging
1/2 c. olive oil
1 package large cherry or grape tomatoes, cut in half
1 t. thyme
1 t. oregano
1 t. basil
2 garlic cloves, minced, divided
2 T. butter
1 small yellow onion, chopped, divided
1 - 2 c. small sized pasta (ditalini, small penne or bows broken in half)
2-3 c. organic chicken broth
2 oz. mild soft goat cheese
1/3 c. freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground pepper to taste
Freshly snipped chives for garnish (optional)
Freshly snipped basil for garnish (optional) |
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| Directions |
Pound the chicken between two pieces of wax paper to an even thickness, around 1/4". Cut the meat into 1/2" thick strips. Dredge with flour and season with salt and pepper. Heat 1-2 T. of olive oil in a medium skillet on medium high heat. Add half of the onion and the chicken in one layer and fry for 2-3 minutes until browned. Turn and quickly brown the other side for 1-2 minutes. Remove the chicken from the pan into a small dish and set aside.
In a small sauce pan, heat the 1/2 c. olive oil on medium heat. Mix in the thyme, oregano and basil. Season with a little salt and plenty of freshly ground paper. Add the half garlic and the tomatoes. Simmer over medium heat for 10-15 minutes until the tomatoes are soft and tender. With a slotted spoon remove the tomatoes from the oil into a small bowl and set aside. The tomato herb infused oil can be cooled, jarred and saved in the refrigerator for another meal. A good addition to plain pasta or for sautéing chicken or pork. Also reserve 1-2 t. for season the finished pasta.
In a large sauce pan, melt the 2T of butter. Add the other half of the onion and cook 2-3 minutes until softened. Add the remaining half of the garlic and cook 1 minute. Now add the pasta and cook, stirring for 2-3 minutes or until it starts to brown on the edges. Mix in 1/2 c. stock and cook on medium heat, stirring constantly until the broth is nearly evaporated. Keep adding broth 1/2 c. at a time, stirring and incorporating until nearly gone between additions and until the pasta is tender and coated in a thick sauce, about 15 minutes.
Reduce the heat to medium low. Stir in the tomatoes and chicken along with 1-2 t. of the flavored tomato cooking oil. Add the goat cheese and parmesan and quickly stir until melted and incorporated evenly with the pasta. Spoon onto heated dinner plates, sprinkle with chopped herbs if desired and serve with extra grated parmesan on the side. |
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| Comments |
| This recipe as is makes three good helpings. It can easily be extended to four with the addition of another 1/2 c. of pasta and 1/2 c. or so of the broth. |
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