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Rigatoni al Pollo con Piselli




Source of Recipe


WFAA Dallas-Fort Worth


Recipe Introduction


Chef: Francesco Secchi
Ferrari's Iltalian Villa



List of Ingredients




Extra Virgin Olive Oil (EVOO)
2 Garlic cloves minced
1 Chicken breast -- cubed
1/2 cup of fresh (or frozen) peas
11 Basil leaves (chiffonade)
2 Ripe Roma tomatoes (diced)
Parmigiano Reggiano to garnish

Recipe



Have a pot of boiling, salted water ready. Add a good drizzle of EVOO to a
sauté pan and start browning the chicken over high heat. After light brown color is achieved, remove chicken and add garlic.

Cook garlic for 3-4 minutes and add fresh peas, tomatoes and white wine. Place chicken back into sauté pan and cook with tomatoes for 2-5 minutes or until done.

Season sauce and remove from heat. Drop rigatoni and cook until al dente about 7-9 minutes in boiling water.

Add cooked pasta to sauce and bring back to heat. Finish sauce with shaved parmigiano reggiano and basil leaves.

Toss and serve!