Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
|
Chicken Siciliano with Gemelli Pasta
| 4 |
boneless, skinless chicken breasts |
Marinade: |
|
| 1/2 cup |
olive oil |
| 1/4 cup |
red wine vinegar |
| 1/2 teaspoon |
oregano |
| 4 cloves |
garlic, minced |
| 2 tablespoons |
Italian parsley, chopped |
| 1/4 cup |
white wine |
| |
salt & pepper to taste |
| Tomato Topping: |
|
| 3 |
Roma tomato's, diced |
| 1/2 cup |
sweet basil, finely chopped |
| 1/2 |
medium-sized red onion |
| 4 cloves |
garlic |
| 1 tablespoon |
italian parsley, chopped |
| 1 tablespoon |
lemon juice |
| 1/4 cup |
virgin olive oil |
| 1/4 cup |
parmesan cheese, shredded |
| |
salt & pepper to taste |
| Gemelli Pasta: |
|
| 2 lbs. |
pasta, cooked al dente |
| 1/2 cup |
Calamata olives, chopped |
| 1 cup |
chicken stock |
| 2 tablespoons |
butter |
| 1/4 cup |
shallots, chopped |
| 1 cup |
baby spinach leaves, sliced |
| 1/2 teaspoon |
red pepper flakes |
| 3 slices |
Proscuitto, chopped |
| |
pepper to taste |
In a medium-sized bowl, mix the marinade ingredients together. Place the chicken in the bowl, making sure all pieces are well-covered with marinade, and marinate in the refrigerator for a minimum of 45 minutes.
In a saute pan at medium high heat, brown the marinated chicken - about six minutes each side. Remove the chicken and set aside (keep warm). In the same pan, add all the tomato topping ingredients and quickly heat.
In a large sauce pan, heat the butter and shallots for one minute. Add the olives, proscuitto, red pepper flakes and pepper and saute for one more minute. Add the cooked pasta, chicken stock and spinach, and lightly tumble until all ingredients are hot.
To serve: place the chicken on a plate, cover with the tomato topping, top with the shredded parmesan cheese. Serve with a side of the pasta. Yummy! |
