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Sample 10-Minute Recipes
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Cappellini with Chicken
By Joseph Youkhan Jr.
Lake Forest, California
8 oz. Chicken tenders
8 oz. Dried Cappellini pasta or fresh
4 Roma tomatoes, diced
4 cloves garlic, minced
2 shallots, minced
8 large Basil leaves, torn
4 tablespoons extra virgin olive oil, plus extra if needed
salt & pepper, to taste
pinch crushed red pepper flakes
1. Cook pasta per box instructions (Add pasta to boiling salted
water and cook approximately 5-6 minutes for dry pasta or 1-2 minutes
for fresh).
2. While pasta is cooking add oil to sautŽ pan & start sautŽing
garlic till fragrant, then shallots, tomatoes, pinch crushed red
pepper. Cook for approximately 2 minutes & season w/ salt & pepper.
3. Add pasta to pan & fresh basil, toss to coat pasta & add more
oil if desired.
4. Season chicken w/ salt & pepper & sautŽ till cooked through.
5. Divide pasta into 4 bowls, slice chicken & place on top.
Makes 2-3 serving
This is a wonderful recipe by one of my friend's kung fu student
who happens to be a professional chef.
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