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PASTA FLORENTINO (BRAVO)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS | |
| 2 oz. | Extra Virgin Olive Oil |
| 1 tsp. | Chopped Fresh Garlic |
| 6 oz. | Grilled Chicken |
| 2 oz. | Sliced Mushrooms |
| 2 oz. | Diced Roma Tomatoes |
| 4 oz. | Chicken |
| Vegetable Stock, alternative | |
| 2 Tbsp. | Butter |
| 1 tsp. | Mixed Herbs |
| 2 pinches | Salt |
| Pepper | |
| 2 oz. | Fresh Spinach |
| 14 oz. | Cooked Rigatoni Pasta |
| 4 Tbsp. | Feta Cheese |
| 2 Tbsp. | Pesto Bread Crumbs* |
| SERVES 4 In sauté pan heat oil, add garlic, chicken, and mushrooms. Sauté. Add tomatoes, chicken or vegetable stock, herbs, butter, 2 Tbsp Feta cheese. Season with salt & pepper. Heat pasta in hot water. Add hot, cooked rigatoni to sauté pan. Add spinach, making sure not to over cook. Toss to combine. Tower in center of a plate. Garnish with 2 Tbsp Feta cheese and pesto crumbs. For a touch of extra color you can garnish with fresh parsley. NOTE: For Pesto Bread Crumbs combine | |
| 2 Tbsp | Panko Bread Crumbs |
| 1 tsp | Pesto |
Mix well and set aside for topping
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