Wednesday, May 12, 2010

Chicken Rigatone

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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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