Monday, March 19, 2007
Pasta With Bacon, Onion, Tomato and Bay Leaves
Print PDF of recipe here.
Recipe courtesy of Rachael Ray
pound rigatoni with lines
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (EVOO)
8 slices pancetta, chopped
1 large onion, chopped
1 fresh bay leaf
6 cloves garlic, chopped
1/2 cup chicken stock
1 28-ounce can crushed San Marzano tomatoes
1/2 cup grated Parmigano Reggiano, plus some to pass at the table
1/4 cup flat-leaf parsley leaves, chopped (about a handful)
preparationPlace a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.
While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Once hot, add the pancetta and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.
Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.
Yields 4 servings
Recipe courtesy of Rachael Ray
pound rigatoni with lines
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (EVOO)
8 slices pancetta, chopped
1 large onion, chopped
1 fresh bay leaf
6 cloves garlic, chopped
1/2 cup chicken stock
1 28-ounce can crushed San Marzano tomatoes
1/2 cup grated Parmigano Reggiano, plus some to pass at the table
1/4 cup flat-leaf parsley leaves, chopped (about a handful)
preparationPlace a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.
While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Once hot, add the pancetta and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.
Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.
Yields 4 servings
Labels: Lemony Chicken Pasta, Rachael Ray
link | posted at 6:15 PM
0 comments
Tuesday, January 23, 2007
Lemony Chicken and Pasta
Print PDF of recipe here.
Serves 4
Prepare 1 lb of linguine or spaghetti according to package directions; drain. In zip-top plastic bag, combine 1-1/2 lbs of skinless chicken breast halves, 1 tablespoon soy sauce, 1 tablespoon white wine vinegar, 2 teaspoons cornstarch and 1 teaspoon lemon-pepper seasoning. Shake bag to coat chicken. Refrigerate for 30 minutes to allow flavors to blend. In large skillet over medium heat, warm 2 tablespoons olive oil. Add chicken and marinade, and cook 2-3 minutes, stirring, until chicken is no longer pink. Add 6 sliced green onions, juice and zest of 1 lemon, and 1 minced garlic clove; continue to cook until onions are translucent. Stir in a 10 oz bag of prewashed spinach and cook until spinach is just wilted. Toss mixture with pasta, season with salt and pepper and serve.
Serves 4
Prepare 1 lb of linguine or spaghetti according to package directions; drain. In zip-top plastic bag, combine 1-1/2 lbs of skinless chicken breast halves, 1 tablespoon soy sauce, 1 tablespoon white wine vinegar, 2 teaspoons cornstarch and 1 teaspoon lemon-pepper seasoning. Shake bag to coat chicken. Refrigerate for 30 minutes to allow flavors to blend. In large skillet over medium heat, warm 2 tablespoons olive oil. Add chicken and marinade, and cook 2-3 minutes, stirring, until chicken is no longer pink. Add 6 sliced green onions, juice and zest of 1 lemon, and 1 minced garlic clove; continue to cook until onions are translucent. Stir in a 10 oz bag of prewashed spinach and cook until spinach is just wilted. Toss mixture with pasta, season with salt and pepper and serve.
Labels: Lemony Chicken Pasta
link | posted at 2:58 PM
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