Monday, March 1, 2010

0 Recipe #79: Pollo con Farfalle, Olive, Aglio, e Pimenti (Chicken With Bowtie Pasta, Olives, Garlic, & Roasted Red Peppers)

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This is another tried & true recipe from the "Cooking with Corey" archives, which is also a favorite of Erik's. Un po' della cucina rustica per voi:

Chicken con Farfalle, Olive, Aglio, e Pimenti (Chicken With Bowtie Pasta, Olives, Garlic, & Roasted Red Peppers)

8 oz. skinless, boneless chicken breast, cut into 1/2"-thick strips
1/8 c. balsamic vinegar
1/2 c. olive brine (left-over olive brine from kalamata olives, see below)
2 tsp. freshly-squeezed lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. ground cumin
1/2 tsp. ground black pepper
1 c. dry, uncooked pasta bowties (or if unavailable, use penne)
a small of pinch of salt (for boiling the pasta)
2 garlic cloves, peeled & minced
2 scallions, diced
3/4 c.  fresh tomatoes, diced (about 1 medium-sized tomato)
1/4 c. kalamata olives, chopped horizontally into rounds (about 12-14 olives)
1/2 c. green bell pepper (about 1/2 of a medium-sized pepper)
1/2 c. sliced, roasted red peppers* (about 1/2 of a medium-sized pepper.) (*Please see this post for instructions on how to roast red peppers from scratch.)
1/4 c. fresh basil
1/8 c. fresh oregano (about 1-2 sprigs)
2 Tbsp. fresh cilantro
2 Tbsp. capers
1/8 c. shaved Asiago cheese (optional)

Directions: Wash off & defat chicken breast, & put into Ziploc bag. Next, pour balsamic vinegar, olive brine, lemon juice, 1 Tbsp. olive oil, cumin, & black pepper into bag & seal, removing excess air in bag. From the outside of the bag, massage ingredients into chicken. Refrigerator & let chicken marinate for 25-30 minutes. With about 10 minutes (marination time) to go, boil pasta for 8 minutes, adding a dollop of olive oil & a small pinch of salt. When pasta is done, take off heat & drain liquid. Sauté garlic & scallions in remaining 1 Tbsp. olive oil on medium heat (in a large sauté pan) & cook until soft. Next, add tomatoes, olives, & peppers & cook for about 4-5 minutes. Tomatoes, olives, & peppers should be lightly cooked but still retain their firmness/crispness. Next, add marinated chicken & cook for about 4-5 minutes on each side, or until tender. Make sure chicken is cooked all the way through but not to the point of being tough & dry.  Remove from heat & add pasta. Mix thoroughly. Garnish with basil, oregano, cilantro, & capers. Sprinkle Asiago shavings on top (optional), & serve.

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