Pasta Pronto Recipe
Ingredients
| 1 pound ziti or other tubular pasta | ||
| 3/4 pound thinly sliced chicken breast cutlets | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 2 tablespoons olive oil, preferably extra-virgin | ||
| Garlic | 4 Clove (5gm), minced | |
| Diced tomatoes | 2 Can (10oz) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/3 cup chopped flat-leaf | ||
Directions
1. Cook pasta in a large pot of boiling salted water until tender but still firm, about 12 minutes. Drain in a colander
2. Meanwhile, cut chicken into thin strips and season with salt and pepper. In a large frying pan, heat olive oil over high heat. Add chicken and cook, stirring often, until golden, about 1 minute. Add garlic, reduce heat to medium, and cook, stirring, 1 minute. Stir in tomatoes and wine. Bring to a boil over high heat. Reduce heat to medium and cook 5 minutes.
3. Toss cooked pasta with sauce. Add parsley, toss again, and serve.
2. Meanwhile, cut chicken into thin strips and season with salt and pepper. In a large frying pan, heat olive oil over high heat. Add chicken and cook, stirring often, until golden, about 1 minute. Add garlic, reduce heat to medium, and cook, stirring, 1 minute. Stir in tomatoes and wine. Bring to a boil over high heat. Reduce heat to medium and cook 5 minutes.
3. Toss cooked pasta with sauce. Add parsley, toss again, and serve.
Chef
