by Carrie L. » Wed Jan 02, 2008 11:12 am
David, like Bernard, I make a dish like this all the time. I copied it from our favorite little Italian dive in Massachusetts. We made our version for some close friends and they requested the recipe, so I actually took the time to type it out (very detailed--they are not cooks) for them. Here it is for you if you're interested...
“ASSISI’S” CHICKEN PASTA – From: Carrie
1 lb penne pasta
2 “double” boneless, skinless chicken breasts
1 cup chopped fresh tomato (skins and seeds removed)
1 head fresh broccoli, separated into small florets
1 can “low sodium” chicken broth
1 cup dry white wine (I always use Chardonnay since that I drink with it)
½ cup Extra Virgin Olive Oil
6 garlic cloves, minced
¼ tsp red pepper flakes (use more or less according to taste)
¼ cup chopped fresh basil
Kosher salt to taste
Black pepper to taste
Fresh grated Parmesano-reggianno, optional (I usually pass some of this at the table. We like it without.)
Pound the chicken breasts slightly with a heavy pot or mallet so they are uniform in thickness. Trim cartilage and fat, then rub with about 2 Tablespoons of the olive oil, about a tablespoon of garlic and season with salt and pepper. Sautee on medium heat in a large pan for about 4 minutes on each side. Remove from heat and set aside, covered with foil. Add wine and broth to the hot pan to deglaze. Add remaining garlic and pepper flakes. Let liquid reduce to about half.
In the meantime, cook pasta (with a good amount of salt added to the water) according to package directions for al dente. Halfway through cooking time, add broccoli florets to pasta water. Drain both in a colander when pasta is done.
Slice the chicken against the grain on the bias, and add it, the pasta, and rest of ingredients to the broth over medium burner, until pasta soaks up a good deal of the liquid. (If the chicken had been a little pink inside when slicing it, add to the hot broth mixture first to finish cooking the middle for a few minutes.)
Important: TASTE! Check seasonings. Chances are you will need to add some more salt after tossing everything together.