Friday, May 27, 2011
Fanfare Farfalle Pasta
Originally I named this dish "Santorini Pasta" because of the Greek influence (it's also a place to visit on my bucket list) but somehow the chicken didn't lend itself to the authenticity of a Greek dish. What's in a name, anyway? I renamed it fanfare farfalle because of the shape of the pasta, "little double fans", and because the taste deserves a fanfare or trumpet blowing. It's that good!
I would venture to say that most of my signature dishes are pasta. I can custom make it according my taste and most of the time it comes out great! This pasta has 8 simple ingredients; Put them together and you have reason to celebrate your own fanfare with your family.
1/2 lb farfalle (bow tie) pasta
1 Tbsp oil
1 chicken breast, cooked, skinned and meat shredded
6 mushrooms, sliced
1 Tbsp onion, sliced
14 oz can of artichoke hearts (drained and rinsed well), sliced
1 roasted red bell pepper, chopped
2 cloves of garlic, minced
2 oz feta cheese, crumbled
Preheat oven to 375 degrees. In a large skillet heat the oil, add the onions and mushrooms and cook for 5 minutes on medium high heat. Reduce the heat and add the artichoke hearts, peppers and garlic and chicken meat. Stir slightly and set aside. Meanwhile, cook the pasta in boiling water to al dente, and reserve some pasta water (about 2 ladles full) Drain the pasta and add to the skillet with the feta cheese. Mix well. (If it needs more moisture you can add some reserved pasta water) Pour into a baking dish, cover with foil and cook for 20 minutes. If you want to shorten the prep time you can serve without baking. Just increase the pasta cooking time by a few minutes. Enjoy!