Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
Marcus Samuelsson
Marcus Samuelsson
A perfect dish for leftover chicken and a big summer
tomato…of course there were a few changes that I made because I didn’t have pequillo peppers or broth and I used a Japanese red pepper instead of cayenne or Espelette. Easy enough and perfect for a small store-bought roasted chicken. I enjoy the thin Cipriana brand noodles. I find that too much rosemary is overwhelming so for my sauce I used about a 1″ piece (the tender top part) and just a few more leaves
Adapted from John Besh’s Family Table
Adapted from John Besh’s Family Table
1 onion, chopped
2 cloves garlic, minced
½ teaspoon Espelette or cayenne pepper
2 cups chopped fresh tomatoes, or 1 12-ounce can diced tomatoes
¼ cup red wine
1 teaspoon sugar
Leaves from 1 sprig fresh rosemary
2 cups chopped cooked chicken
½ cup chicken broth (I Maggi chicken cube and 1 cup water)
¼ cup chopped piquillo pepper (roasted red peppers)
* Optional 1 hot pepper ring from deli olive salad
¼ cup olives, pits removed
1 pound fettuccine or other pasta
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan cheese
- Heat olive oil in a large skillet over high heat. Add the onions and cook, stirring, until browned, about 5 minutes. Reduce the heat to medium high and add the garlic and Espelette pepper. Stir for another minute, and then add the tomatoes, wine, sugar, and rosemary. Bring to a boil and add the chicken, chicken broth, piquillo peppers, and olives. Reduce the heat to low and simmer, covered, for about 10 minutes.
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine (or pasta of your choice)and cook for 11 minutes. Drain.
- When the pasta is done, add it to the skillet and toss well in the sauce to coat. Transfer the pasta and chicken to a serving platter and scatter the toasted pine nuts and Parmesan over the top.
