Pasta Lazio Recipes
PASTA LAZIO
This delicious pasta recipe is courtesy of John Barricelli.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Preheat a grill pan and brush with olive oil. Season chicken breasts with salt and pepper; place on grill pan. Cook, turning once, until cooked through.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions.
- Heat olive oil a large skillet over medium heat. Add garlic and cook until softened. Add tomatoes and capers; cook until heated through.
- Add wine and bring to a boil. Add butter and swirl until melted and well combined.
- Remove chicken from grill and cut lengthwise into strips. Add to skillet along with artichokes; cook until heated through.
- Drain pasta and transfer to a large serving bowl. Pour over chicken mixture; gently toss to combine. Sprinkle with parsley and serve immediately or at room temperature.
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- Mix the cheese and ground pepper together and set aside. Loreto didn’t put a lot of pepper, maybe 1 1/2 tsp as he said those who like more can add it to their plates afterwards.
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- Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, without turning on the burner. Add the grated cheese and pepper, and begin stirring the pasta, off the heat. Loreto says it’s very important not to use heat when stirring in the cheese and pepper or else you will end up with clumps of cheese on the pasta.
- Continue to add water as necessary until a sauce begins to form on the pasta. Loreto says that sometimes the simplest dishes are the most difficult, and if this is not done correctly (for example, stirring in the cheese and pepper over heat), the sauce won’t turn out as it should. Serve immediately.
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