Here is a really tasty recipe for pasta with dark chicken meat and a hint of rosemary. You could use any type of pasta, but I prefer something hearty like rigatoni or pappardelle.
- 1/2 lb. chopped boneless chicken meat from thighs or legs
- 1/4 cup olive oil
- 1 cup beef or chicken broth
- 1 Tbsp tomato paste
- 1 shallot, minced
- 2-3 garlic cloves, minced
- 1 Tbsp fresh rosemary, minced
- 1 tsp. red-chili flakes (optional) or fresh minced Thai chilies
- 1/2 cup peas, fresh or frozen
- freshly cracked black pepper
- 1 lb. dried pasta, such as rigatoni, penne or pappardelle
- Mince the shallot, garlic and rosemary and have them standing by, along with the optional chili peppers.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, shallots, garlic, rosemary and chili flakes. Cook until the chicken loses its pink color, stirring occasionally, about 10 minutes. While the chicken is cooking, whisk the tomato paste together with the beef or chicken broth.
- When the chicken pieces are no longer pink, toss in a generous amount of black pepper and then add the broth-tomato paste mixture. Simmer until some of the liquid has evaporated, 15-20 minutes. During this time, cook your pasta to just barely al dente, according to package directions.
- Drain the cooked pasta in a colander.
- Add the peas and the cooked pasta to the skillet with the chicken. Toss well. Taste for salt and add some, if necessary.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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