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Blooms Grilled Chicken with Bowtie Pasta, Roasted Tomatoes, Baby Spinach and Truffle Oil
For the oven-dried tomatoes:
6 large Roma tomatoes
1 T. chopped fresh thyme
1 T. chopped fresh oregano
1/4 C. olive oil
1 t. salt
1/2 t. pepper
For the chicken:
4 boneless, skinless chicken breasts
4 t. chopped fresh garlic
4 T. chopped fresh parsley
4 t. salt
White pepper
Olive oil
For the pasta:
1/4 C. olive oil
4 t. chopped fresh garlic
4 t. chopped fresh shallots (white onion may be substituted)
8 oz. baby spinach
1 1/2 C. chicken stock
8 T. butter
1/2 C. toasted pine nuts
4 T. chopped fresh basil
12 oz. (1� cups) shaved Parmigiano-Reggiano cheese
Salt and pepper to taste
20 oz. (about 15 cups) cooked bowtie pasta
4 t. 25-year-old balsamic vinegar
2 t. truffle oil
To make the oven-dried tomatoes, preheat oven to 200�F. Cut each tomato in half
lengthwise, then cut each half into thirds lengthwise. In a mixing bowl, toss
together the tomatoes, thyme, oregano, olive oil, salt and pepper. Place the
tomatoes on a cookie sheet and roast four to five hours.
To make the grilled chicken, in a mixing bowl toss the chicken with the
ingredients listed for it, using enough olive oil to coat the breasts. Cover and
let marinate in the refrigerator for 1 hour or more, up to 24 hours. Clean and
lightly grease the grill, and preheat it to medium. Remove chicken from marinade
and set on grill. Cook for a total of about 4 minutes, browning each side for 1�
to 2 minutes before turning. Remove chicken and keep warm.
To make the pasta, in a large saut� pan, heat olive oil over medium heat; add
chopped garlic and shallots to the pan and cook until translucent, about 1 to 1�
minutes. Add the spinach and saut� until soft, about 1 minute, then add the
oven-dried tomatoes. Saut� together for an additional minute. Pour in the
chicken stock and simmer contents in pan for 2 minutes. Add the butter, pine
nuts, basil, 2 tablespoons of the Parmigiano-Reggiano, and the pasta; toss well
and season with salt and pepper.
To serve, divide the pasta mixture into four bowls. Slice the chicken breasts,
if desired, and top each bowl with 1 breast. Drizzle about 1 teaspoon balsamic
vinegar and � teaspoon truffle oil over each serving. Garnish with the remaining
Parmigiano-Reggiano.
Makes 4 servings.
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