Pasta Ha Fatto con Pollo Arrostiti, e Pomodori
(Pasta made with a Roasted Chicken and Tomatoes)
1/2 Med. Chicken - previously roasted either at home or store bought 3 1/2 Tbl. Extra Virgin Olive Oil 2 Cloves Garlic, chopped 1 Med. Onion - white and chopped 1 Tbl. Flour, all purpose, unbleached 6 Med. Tomatoes - chopped 1 Cup Chicken stock 1/2 Cup Parsley, chopped 1 Cup Wine- white 1/2 Med. Lemon 1/4 Lb. Spaghetti or Linguine Q.B. Salt & Pepper
Remove the roasted chicken meat from the bones, and cut into 1 inch pieces. Saute the onions and garlic together in the olive oil for 1 minute or so. (Note: Usually the garlic is cooked after the onions as it cooks faster, but in this case we want the flavor from slightly browned garlic.) add the flour, salt and pepper to a 1 quart plastic bag and flour the chicken. Shake off the excess flour and sauté the chicken with the garlic and onion mixture. Quickly cook the chicken on high until it is lightly browned on both sides. Remove from the pan immediately and place on a cooled dish Do not overcook it as it will dry out.
In the same pan, Saute the tomatoes for 3-4 minutes, then add the parsley. Cook another 2-3 minutes, then add the chicken stock and cook another 3 minutes. At this point add the white wine and stir.
Bring a large pot of water to a boil, and cook the pasta until al dente. While the pasta is cooking, add the chicken to the sauce and allow this to cook on low heat until the pasta is ready. Once the pasta is ready, drain and immediately add it to the chicken sauce. Turn the heat to high and cook for a minute while mixing the pasta into the sauce.
Serve immediately. Garnish with shaved Parmesan, Pecorino Romano or a mixture of both cheeses.
Last updated on:06/22/99 07:24:09 PM<