che bella notte pasta

Today's recipe comes from our friend, Jamie (with a picture by our friend, Melynie). It is a great, fresh recipe and it only takes about 30 minutes to make! Delish.

Che Bella Notte Pasta

10 oz pasta (I’ve used farfalle, rotini, ziti, penne, capenelli)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp (or more) capers
1 lb boneless, skinless chicken breast, cut into medallions
1 tsp dried basil
1/8 tsp crushed red pepper
1 C chicken broth
½ C sun-dried tomatoes, julienne
½ C heavy cream
¼ C grated parmesan cheese

--Cook pasta as directed on package. In the meanwhile, heat olive oil over medium-high heat. Add garlic, capers and chicken. Add basil and red pepper. Cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) Add broth and tomatoes. Simmer uncovered for 5 minutes. Take off heat and stir in cream and cheese. Pour over pasta and enjoy!

*note: super yummy to add any combination of the following: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms, asparagus, yellow squash, spinach, eggplant; and I always sprinkle fresh shredded Parmesan over the top.

*I’ve also tried it with just milk and/or half and half and non-fat half and half to be easy on the arteries. Nothing is as good as the real thing, but if you’re gonna skimp, skimp using the non-fat half and half (and you’ll need to add some salt).