FARFALLE CON POLLO e POMODORI
(Farfalle with Chicken, Tomatoes, Pine Nuts and Sultanas)
1 28 Oz. Tomatoes - plum 2 Tbl. Tomato paste 3 Cloves Garlic, chopped 1 Med. Carrot - chopped 1 Sm. Onion - white & chopped 3 Lg. Chicken breasts - bone in 1 Lb. Pasta - Farfalle 1/4 Cup Pine nuts 1/4 Cup Sultanas - golden raisins 1/2 Cup Bread Crumbs 1/2 Cup Olive oil 1/2 Cup Mozzarella cheese - shredded
Preparing the sauce
Saute the garlic, onion and carrot (yes, together) in 1/4 cup of olive oil for 5 minutes over medium heat.
Add the can of tomatoes and the tomato paste plus one cup of water. If tomato paste is not available, add another can of tomatoes. This will increase the cooking time as the sauce will have to boil down for about 40 minutes to reach the appropriate thickness.
Add the chicken breasts after removing the skin from them. (If you are unconcerned about fat, leave the skin on) Cook the breasts in the sauce for 30 minutes.
Preparing the Pasta
Cook the farfalle in a large pot of salted boiling water. Cook them until very al dente. Remove the pasta, drain, and return to the pan. Add 3 Tbl of olive oil to the pasta and mix well. Set aside.
Remove the chicken breasts from the sauce, and bone them. Cut the meat into large pieces.
Put the pasta into a large mixing bowl, add bread crumbs, the chicken, the pine nuts, and the sultanas. Add most of the mozzarella to the pasta and mix everything together well. Add 3 cups of the sauce and mix again.
Place in a 9 x 12 inch casserole. Top with the rest of the shredded mozzarella. Spoon 1/2 - 3/4 cup of the sauce over the casserole and bake at 350 degrees for 40-50 minutes. Serve hot. this dish goes well with a Chianti wine.
Last updated on: 04/26/02 07:01:38 PM