CHIKEN AND PASTA WHAT COULD BE BETTER ENJOY DAN:

POUCHED CHICKEN ASIAN STYLE OVER GAROFALO PASTA by CHEF DAN:

Serves 4

 

4 boneless, skinless chicken breasts

8 ounces  La Pasta Di Gragnano prosso Napoli

1 jar Trader Joe’s tomato basil marinara sauce

1/2-cup finely grated Parmesan cheese

 

BROTH FOR POUCHING:

 

1/2- cup chicken broth

3 tablespoons light soy sauce

3 tablespoons rice wine vinegar

5 tablespoons mirin

2 cloves garlic, minced

1 thumb-size fresh ginger, minced

2 bay leaves

2 teaspoons brown sugar

1-1/2-teaspoon Chile-garlic sauce

 

DIRECTIONS:

 

1.   Cook pasta according to package directions.

2.   Drain.

3.   In a stock pot with tight fitting lid: place all the ingredients.

4.   Bring to a boil:

5.   Add chicken.

6.   Reduce heat and simmer for 18-20 minutes.

7.   Remove chicken and set aside.

8.   Discard marinate.

9.   Heat marinara sauce in a sauce pan over medium-heat.

10.                On a 4 plates add pasta, place chicken over the pasta.

11.                Cover with heated marinara sauce,

12.                Top with finely grated Parmesan cheese.

 

ENJOY DAN:                                  BON-APPETITE!!