Friday, March 13, 2009

Pasta Basta

Pasta Basta

1 T. red pepper flakes
olive oil to cover bottom of pan
3 T. minced garlic
1 c. pine nuts
8 ½ oz. sundried tomatoes – julienne
1 can black olives
3 oz fresh basil chopped
salt and pepper to taste
3 c. cooked chicken – sliced or cubed
1 lb. penne pasta cooked to al dente
12 oz. cheese tortellini cooked to al dente
½ lb. feta cheese
artichoke hearts
few splashes of FF half and half or cream

Cook red pepper flakes in enough olive oil to coat the bottom of a large pan over medium heat. The longer you cook – the hotter it gets. Be careful not to burn. Add garlic, pine nuts and tomatoes. Cook for a couple of minutes. Add olives and basil cook for a couple more minutes. Add cooked chicken and pasta. Add salt and pepper to taste. Top with feta cheese, toss and serve.With this recipe you are free to add more of what you like and less or none of what you don't. Play around with it - it is a family favorite copy-cat recipe from Oreganos.
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