By Nancy Caivano
1 lb pasta (I prefer Orrechiette with
this dish but any shape will work)
1/4 cup olive oil
1 lb boneless, skinless chicken breasts
Salt and Pepper
All purpose flour
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 pound fresh mushrooms cut into quarters
1 red bell pepper, julienne
3 plum tomatoes, chopped
1/2 cup lime juice
1/2 cup chicken stock
3 tbsp butter
1/4 cup parsley, chopped
1/2 cup grated Manchego cheese
(or Monterey Jack cheese)
Cook pasta in a large pot of boiling salted water until al dente; drain.
Heat olive oil in a large skillet over medium-high heat. Season chicken on both sides with salt and pepper. Dredge in flour. Add chicken to skillet and sauté until golden brown. Remove from pan and drain on paper towels. When cool enough to handle, cut into strips.
Add onion, garlic, mushrooms, pepper, and tomatoes; sauté until mushrooms release their liquid and turn golden brown. Stir in lime juice and chicken stock. Return chicken to pan. Simmer until most liquid is evaporated. Swirl in butter, add parsley, and season with salt and pepper. Remove from heat.
Drain pasta and return to pot. Add contents of skillet and combine well. Add Manchego cheese, toss well and serve immediately.
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