Archive for October 15th, 2007|Daily archive page
Last night’s dinner. I found this recipe on epicurious.com and decided to alter it a bit and make it mine own. It’s a really quick recipe and a simple one.
Here’s how I changed it.
- 1/2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves5 sweet chicken sausages (meat squeezed out) 1 pound gnocchi pasta or medium shell pasta1 box whole wheat penne
- 4 garlic cloves, minced
- 1/2 cup chopped fresh basil
- 1/2 cup canned low-salt chicken broth
- 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto1/2 cup diced pancetta
- 1/4 cup pine nuts, toasted
- Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken sausage to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken sausage to plate and cool; do not clean skillet. Then do the same with pancetta. Cook, and transfer to a plate with the chicken sausage.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken sausage and pancetta (both already cooked), basil, broth, cheese and pancetta to skillet and bring to boil.
- Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
Taste the dish before seasoning with salt. The gorgonzola and pancetta might be enough. It was for me.
Even with my roommate and I having about 3 bowls each, their is still a ton left over. It’s a delicious dish that looks impressive and should keep for at least a few days.
Photo from Flickr.