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Wheat pasta with Chicken, Tomato, Basil, and Pistachios April 26, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another recipe from Matthew Kenney’s “Big City Cooking” that I had been wanting to try. It took me a few tries to find the fennel pollen it was well worth it. A pretty simple meal to make with great flavors.

Ingredients:

  • 1 lb whole wheat pasta
  • 2 oz pancetta, diced
  • 3 boneless, skinless chicken breasts cut into thin strips
  • salt and pepper
  • 1 tbsp fennel pollen
  • Pinch red pepper flakes
  • 1/2 cup white wine
  • 4 medium tomatoes cut into large dice
  • 4 cups baby spinach
  • 2 oz manchego cheese
  • 1/2 cup basil leaves, torn
  • 3/4 cups chopped pistachios

photo 1

 

Directions:

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, reserving a 1/2 cup of cooking water.

While the pasta is cooking, heat a large skillet over medium-high heat and brown the pancetta for 2-3 minutes. Season the chicken with salt, pepper and fennel pollen. Add the chicken to the pan and sprinkle with red pepper flakes.  Cook for 2-3 minutes, add the wine and cook for another 2-3 minutes scraping any browned bits from the bottom and allowing the wine to reduce. Add the tomatoes and cook down for 5 minutes. Add pasta to the pan along with spinach. If the mixture is dry, add some of the reserved pasta water. Add the cheese, basil and pistachios and toss to combine.

photo 2

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