Wednesday, May 12, 2010

Chicken Rigatone


What to do with the leftover Chicken Cacciatore?
How about, shredding it up and tossing it with rigatoni, fresh mozzarella and basil.

The rustic peasant stew became a light fresh pasta dish.

The cacciatore sauce already had the wonderful flavors of onions, garlic, peppers and capers. All that was needed was to toss in a layer of freshness to change this dish.

I diced up 8 oz. of fresh mozzarella and chopped about 10 leaves of basil and added it in after the pasta was mixed with the sauce. A chopped fresh tomato would have also been a welcome addition. The pasta didn’t need any more seasoning, but if you wanted your pasta to have a bit of a kick add ¼ tsp. of red chili flakes.

The trick is to add about ½ cup of the pasta water to your sauce and a drizzle of olive oil.

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