Chicken Pasta Puttanesca
Chef Larry's Recipe
POSTED: 11:50 am PST December 8, 2003
UPDATED: 11:58 am PST December 8, 2003
SAN DIEGO --
Ingredients
Heat olive oil in a saute pan. Add garlic and saute briefly. Add olives, scallion, tomato and chicken breast. Saute until heated through. Add basil, oregano and parsley, season with salt and pepper. Heat cooked penne pasta in salted, simmering water. Drain well and add pasta to chicken and vegetables. Toss gently and season with salt, pepper. Portion onto serving plates. Top with shaved Parmesan Reggiano cheese.Makes 4 Servings
ARCHIVED RECIPES CONTACT INFO |
- 1 1/2 tbsp. Olive oil 2 6 oz. Chicken breasts, grilled and diced 2/3 tsp. Garlic, minced 1 lb. Penne pasta, cooked "al dente" 1/2 cup Black olives, sliced 1/4 cup Scallions, minced 1/2 cup Tomatoes, diced 8 – 10 each Large fresh basil leaves, minced 1/4 tsp. Oregano leaves 2 tsp. Fresh chopped parsley Salt to taste Fresh ground black pepper to taste Shaved Parmesan Reggiano to garnish
Heat olive oil in a saute pan. Add garlic and saute briefly. Add olives, scallion, tomato and chicken breast. Saute until heated through. Add basil, oregano and parsley, season with salt and pepper. Heat cooked penne pasta in salted, simmering water. Drain well and add pasta to chicken and vegetables. Toss gently and season with salt, pepper. Portion onto serving plates. Top with shaved Parmesan Reggiano cheese.Makes 4 Servings
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