Sunday, May 16, 2010

Hold and Cold Chicken Pasta

Hot and Cold Chicken Pasta
2 Boneless Chicken Breasts (or Quorn Brand Vegetarian Chicken) -- or Grilled Buffalo Chicken
1 box Penne Pasta
2 - 3 Tomatoes, diced or 1 cup Cherry tomatoes sliced into fourths
1/2 cup whole fresh basil leaves, minced
1 cup Fresh Mozzarella Mini Boules
2 Shallots, minced
1/2 cup Parmesan Cheese
4 Garlic Cloves, minced
4 tbsp Olive Oil
Black Pepper

Step 1 is to prepare the cold pasta:
Boil the penne pasta until al-dente. Drain. Toss the pasta with 2 tbsp Olive Oil, the minced garlic and basil, salt, and pepper to taste, and let chill. After the pasta is no longer steaming, and is room temperature or colder, add the mozzarella balls and the tomatoes, and chill in fridge for at least 1 hour.

Step 2 is to cook chicken when ready to serve pasta:
In a medium skillet, heat 2 tbsp Olive Oil and 2 shallots. Pat chicken dry and sprinkle with Salt, Pepper, and (optional) crushed Red Pepper Flakes. Being to brown chicken in the oil. Cook until the first side has a golden brown color, then turn. When both sides of the chicken are light golden brown, slice the breasts into strips, and toss into parmesan cheese (do so when hot to melt the cheese). Plate a serving of the cold pasta, then top with the hot chicken breasts.
Excellent with a glass of chardonnay or Riesling if using spice!!

This recipe is great if you stop at the cold pasta and eat it as a side!  Also excellent with Grilled Buffalo Chicken on top!



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