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Chef Dr. Delicious recipes : Pasta with Rosemary Chicken recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 3/5/2001 - Recipe for Pasta with Rosemary Chicken
"Pasta with Rosemary Chicken"
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1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons finely chopped fresh rosemary or 2 tablespoons dried
4 (6 to 8 ounce) skinless, boneless chicken breasts
3 quarts water
4 garlic cloves, thickly sliced
2 tablespoons chopped shallots
1/2 cup white wine
1 1/2 cups chicken stock
1/2 cup whipping cream
1 pound pasta (penne, rigatoni or tortiglioni)
3 tablespoons freshly grated Pecorino Romano cheese
The day or evening before preparing, combine 4 tablespoons of the olive oil, the balsamic vinegar, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and 2 tablespoons of the chopped rosemary. Toss the chicken breasts in the marinade and refrigerate, covered, overnight.
The day of serving, preheat the oven to 425 degrees. Remove the chicken from the marinade and place on a rack in a roasting pan. Discard the marinade. Bake for 20 minutes. Remove the chicken from the oven and set aside until cool enough to handle. Cut into 1/2 inch cubes and sprinkle with the remaining salt and pepper. Set aside. Bring the water for the pasta to a boil in a large pot. Heat the remaining olive oil and the garlic in a large sauté pan set on medium high heat until the garlic begins to sizzle, about 2 minutes. Add the shallot and the remaining rosemary and cook for 2 to 3 minutes.
Pour in the wine and boil until reduced by half, about 2 minutes. Add the chicken stock and cream, bring to a boil and cook on medium heat for 10 to 15 minutes, until the sauce has thickened slightly. Add the reserved cooked chicken and cook for 5 minutes longer. While the sauce is cooking, add the pasta to the boiling water and cook until just tender. Drain the pasta well and return to the pot. Pour the sauce over the pasta and cook, stirring over medium heat for 3 to 5 minutes, until the pasta is well coated. Add the cheese and mix well.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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