Friday, June 24, 2011

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).

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2 Responses to “che bella notte pasta”

Kate Clower said...

OMG that looks good! The mere fact the recipes calls for capers means my husband will automatically lobe it! Thanks foe sharing!

Olson said...

I'm totally trying this tonight, we weren't sure what we were going to make for my birthday dinner but this looks perfect :P Thanks for posting this today, perfect timing!
nicole @

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