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Pasta A'la Zo |
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Ingredients Serves 3-4
8-10 oz. linguine; 2-3 medium skinless, boneless chicken breasts, seasoned with salt and pepper; 8 oz. fresh mushrooms, sliced
Pasta Sauce
1/2 cup extra virgin olive oil plus 3 tablespoons; 3 tablespoons butter; 4 cloves garlic, minced; 1/4 cup dry white wine; 1/2 cup chicken broth; 1/2 teaspoon salt; 1/8 teaspoon black pepper; large pinch of red pepper flakes (optional); 1/4 cup flat leaf parsley, chopped; 1 tablespoon rosemary leaves, finely chopped; parmesan cheese |
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1. Boil water in Gourmet d' Expert® Electric Skillet on High setting and cook linguine al dente’ (about 5 minutes) or according to package directions. Drain and toss with 1 tablespoon olive oil and set aside. |
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2. Wash chicken, pat dry and season with salt and pepper. Heat 2 tablespoons oil on High setting, add chicken and brown on both sides. Lower heat to 280°F, cover and cook through, about 5 minutes. Remove chicken, allow to cool and cut into 1/4 inch slices. |
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3. Add mushrooms to remaining juices in pan and cook for 1 minute at about 400°F setting. Remove and set aside. |
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4. To make pasta sauce, heat butter, 1/2 cup olive oil, and garlic at Medium-High setting (360°F). Cook until slightly golden. Add wine and cook 3-4 minutes. Add remaining ingredients, except for parmesan cheese. Cover and simmer for about 15 minutes. |
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5. Add cooked pasta, chicken slices, and mushrooms to sauce and mix thoroughly. Serve with grated parmesan cheese. |
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