Jun 11, 2009
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
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.
Posted by Oreagano at 7:25:00 PM