Jun 11, 2009

The Pasta Chronicles: Part III



La Fabbrica Della Pasta di Gragnano l' Arrabiatella pennette al peperoncino (1 package)

2 voluptuous CheeseB chicken breasts

1 medium container of Chef Juan's triple cheese cream sauce

One bunch of broccoli rabe (rapini)

about 1/4 cup finely chopped shallots

Olive oil

Salt & pepper

For part III of our pasta chronicles, we stay with the tried-and-true. Nothing complicated, just pasta, with chicken, and cream sauce. It's elemental.

This colourful pennette turns the water orange as it cooks, and becomes a flavourful base for the creamy sauce. It has a nice "bite" on two levels... piquante and al dente!

The chicken breast was sizzled in some olive oil until lightly browned, then the shallots, salt and pepper were added to the pan as it finished. Meanwhile, the noodles were boiled, the rapini pan-steamed, and the cheesy cream sauce warmed up.

Throw it all together, and there is your quick and delicious meal.

1 comment:

  1. Christina viering1:06 PM

    Nice and simple recipe!

    ReplyDelete