Mangia! . . . I Love you: Cook, Eat, Laugh and Love by McNickle Vicki & Amico-Peters Lucy

Author:McNickle, Vicki & Amico-Peters, Lucy [McNickle, Vicki]
Language: eng
Format: epub
Publisher: CreateSpace Independent Publishing Platform
Published: 2015-04-04T21:00:00+00:00

Prep Time: 10 minutes Start to Finish: 30 minutes Servings: 4

Pasta Giuseppe

Source: Joseph Amico

Vicki’s note: This is an original of Uncle Joe’s. He adapted it from several different dishes he’d eaten or recipes read.

3/4 package frozen artichoke hearts, thawed, drained and cut in quarters

1 pound chicken breast, boneless, skinless

3 tablespoons olive oil, separate use

1 small onion, thinly sliced

1 cup mushroom, sliced

3/4 cup kalamata olives, pitted and sliced in half

2 cloves garlic, finely minced

2 large tomatoes, large, seeded and cut into 1” chunks (see serving suggestions also)

2 tablespoons fresh parsley, finely chopped or 1 tablespoon dried

2 tablespoons fresh basil leaves, cut into strips or 1 tablespoon dried

3/4 cup chicken broth

1/2 cup white wine

1 pound linguini, or thin spaghetti

5 tablespoons Romano cheese

Remove artichoke hearts from freezer and allow to sit at room temperature to thaw. Put in single layer on paper towels to absorb excess moisture.

Rinse chicken breasts and pat dry with paper towels. Pound chicken breasts with mallet or bottom of flat heavy cup. It’s a good idea to do this on a cutting board between sheets of wax paper. Pound just enough to thin it out, but not so much that you cause holes. Cut breasts into 2 inch strips. Heat 2 tablespoons olive oil over medium heat in a large sauté pan. Sauté chicken strips very quickly in very hot oil olive oil, stirring constantly. Remove from pan. Set aside. You may have to do this in batches - don’t overcrowd the pan or the chicken will steam and you want to fry it so it is slightly browned.

Once chicken is cooked put a large pot of water on to boil for the pasta. Add to the water 1 tablespoon of salt.

Wipe out pan if there are a lot of chicken pieces stuck to bottom. In same pan heat one tablespoon oil over low heat. Add onion and sauté until translucent, 8 to 10 minutes. Add sliced mushrooms; sauté until slightly softened, 5 to 6 minutes. Add artichoke hearts, olives and garlic - heat through about 5 minutes. Add tomatoes, parsley and basil, and simmer for 3 to 4 minutes. Add chicken broth, wine and chicken strips - stir gently. Continue simmering (stirring once or twice) for 10 minutes. Remove from heat.

In last ten minutes of cooking sauce, add pasta to boiling water and cook per package directions.

Once pasta is cooked, drain, reserving 2 cups of the cooking water. Return pasta to empty pot, add sauce, stirring carefully. Reserved water may be added at this time, if more moisture is desired. Serve pasta with cheese on the side.

Serving Ideas: If you don’t like the skin on the tomatoes, you can immerse in pasta water once it is boiling and before the pasta is added, for about 30 seconds. Remove with slotted spoon and let cool enough to handle. Skin will gently peel away. Cut tomatoes in half seed and cut into 1 inch chunks.

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