Saturday, March 08, 2008

Pasta with Roasted Chicken, Mushrooms & Olives Marinara

Pasta with Roasted Chicken, Mushrooms & Olives in a Marinara Sauce

Prep/Cook time: 15 minutes
Serves 4

16 oz/450 g multigrain fusilli (or whatever your short twirly favorite is)
½ cup reserved pasta cooking water
1 tbsp olive oil
½ red onion, chopped
1-2 handfuls cremini mushrooms, sliced
1-2 cloves garlic, minced
1-2 cups roasted chicken (or from a deli)
½ - ¾ cup Kalamata olives, pitted and coarsely chopped
½ - ¾ cup marinara sauce (homemade or from a jar...)
½ cup fresh parsley, chopped
Red chili pepper flakes to taste
Grated Parmigiano- Reggiano

1. Boil the pasta in salted water (about 7 minutes or whatever your choice dictates).

2. In the meantime, heat 1 tbsp olive oil in a large skillet over medium. Sauté the onions for a couple of minutes, add the mushrooms and garlic, sauté for another 2 minutes. Add the chicken, olives and marinara and toss to heat through. Lower the heat and cover to keep warm while you drain the pasta.

3. Once the pasta is al dente, drain. Don’t forget to save ½ cup of the cooking water, just in case the sauce is too thick (or you could add a bit more marinara).

4. Transfer drained pasta to a large serving bowl. Add the sauce and parsley and toss well. Season with dried chili pepper flakes and cheese.

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