Pasta with sun-dried tomatoes, pine nuts, and chicken.

Pasta di Zia Ciccina

Cooking With Nick Stellino
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Ingredients:

4 Tbsp. Olive oil
½ White onion chopped
5 Garlic cloves , sliced thick.
½ cup of finely chopped sun-dried tomatoes packed in olive oil.
½ cup of pine nuts.
1 small, boneless, skinless chicken breast, broiled and finely diced.(about ¾ cup)
¼ cup of brandy
1 (28oz.) can of Italian style peeled tomatoes, drained chopped and juices reserved separately.
¼ cup fresh chopped basil
¼ tsp. Salt
½ tsp. Pepper
1 cup of chicken stock.
¼ cup whipping cream
1 Lb. Of pasta. (penne rigate, penne or tortiglioni.)
½ cup grated Parmesan cheese.

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Serves 4 to 6
Printable Version
In a large non stick sauté pan add the olive oil, onion, garlic, sun dried tomatoes, pine nuts, and the diced chicken breast. Cook 4 minutes over medium high heat, until the garlic starts to brown.
Add the brandy and stir well, cook for 2 minutes.
Add the chopped can tomatoes, and the basil. Cook 2 more minutes stirring well.
Add the chicken stock, the reserved juice from the canned tomatoes, and the cream. Bring to a boil and simmer for 15-20 minutes.
10 minutes before the sauce is ready add the pasta to the boiling water. Cook according to the instructions printed on the box. Drain the pasta and place back into the pot.
Pour the sauce on top of the pasta. Over medium low heat stir well to combine the pasta and the sauce for 3-4 minutes.
Turn off the heat, add the cheese stir well , and serve.
Chef’s Tip:
For an extra dimension in flavor, marinate the boneless , skinless, chicken breasts in Balsamic vinegar olive oil , chopped garlic and rosemary overnight. The next day pat them dry, then broil them until cooked through. Let them coll then dice them. Proceed with the recipe as above.
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