Photograph Copyright: Françesca Guillamet ..
Rigatoni with Strips of Chicken Breast ..
Ingredients:
Salt
1 Package or home made Organic Rigatoni Tube Pasta.
Italian Evoo.
4 Breasts of skinless and boneless chicken breasts slices into strips.
2 or 3 cloves of minced garlic.
1 tiny shallot minced.
1 / 2 Cup White Wine ( Italian or similar in profile ).
1 / 2 Cup home made chicken stock or chicken broth ..
2 tins of Crushed San Marzano tomatoes. ( fresh de-seeded and peeled tomatoes work well too )
Freshly ground black pepper ..
A tiny pinch of sugar
Fresh basil ( optional )
Some grated Reggiano Parmesano or Pecorino Sardo ..
How To´s :
1) Bring a pot of lightly salted wáter to boil and place the Rigatoni into it .. Cook until " Al Dente", tender yet firm ..
2) In a large skillet, gently drizzle in the Evoo. Swirl to coat the skillet ..
3) Place the sliced strips of chicken into the skillet spread out ..
4) Golden Brown the strips and do not stir yet ..
5) After a couple of minutes, add the broth and the wine, and whisk briskly to de-glaze the bottom of the skillet ..
6) Cook until the the liquid reduces by half ..
7) Add the crushed San Marzano tomatoes and stir to combine well.
8) Adjust the salt and freshly ground black pepper ..
9) Add the onion and the garlic and simmer on a low slow flame for 15 minutes ..
10) Now, add the pinch of sugar ..
11) Simmer another 15 minutes and add fresh basil or oregano if you wish ..
12) Stir to combine ..
13) Place the Rigatoni in bowls and the drained chicken strips on top with the tomato sauce drizzled ..
14 ) Top with grated cheese if you wish ..
Serve with country style baguette or Italian style bread and a glass of Rosé or Rose Prosecco or Pinot Noir ..
Lovely simple dish ..
Rigatoni with Strips of Chicken Breast ..
Ingredients:
Salt
1 Package or home made Organic Rigatoni Tube Pasta.
Italian Evoo.
4 Breasts of skinless and boneless chicken breasts slices into strips.
2 or 3 cloves of minced garlic.
1 tiny shallot minced.
1 / 2 Cup White Wine ( Italian or similar in profile ).
1 / 2 Cup home made chicken stock or chicken broth ..
2 tins of Crushed San Marzano tomatoes. ( fresh de-seeded and peeled tomatoes work well too )
Freshly ground black pepper ..
A tiny pinch of sugar
Fresh basil ( optional )
Some grated Reggiano Parmesano or Pecorino Sardo ..
How To´s :
1) Bring a pot of lightly salted wáter to boil and place the Rigatoni into it .. Cook until " Al Dente", tender yet firm ..
2) In a large skillet, gently drizzle in the Evoo. Swirl to coat the skillet ..
3) Place the sliced strips of chicken into the skillet spread out ..
4) Golden Brown the strips and do not stir yet ..
5) After a couple of minutes, add the broth and the wine, and whisk briskly to de-glaze the bottom of the skillet ..
6) Cook until the the liquid reduces by half ..
7) Add the crushed San Marzano tomatoes and stir to combine well.
8) Adjust the salt and freshly ground black pepper ..
9) Add the onion and the garlic and simmer on a low slow flame for 15 minutes ..
10) Now, add the pinch of sugar ..
11) Simmer another 15 minutes and add fresh basil or oregano if you wish ..
12) Stir to combine ..
13) Place the Rigatoni in bowls and the drained chicken strips on top with the tomato sauce drizzled ..
14 ) Top with grated cheese if you wish ..
Serve with country style baguette or Italian style bread and a glass of Rosé or Rose Prosecco or Pinot Noir ..
Lovely simple dish ..
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