yesterday and it was good. It was in the Sun-Sentinel Newspaper food section in the "you asked for it" section and was a request for a dish at a Ft. Lauderdale restaurant Bistro Mezzaluna. We enjoyed it very much with some garlic bread and a green salad.
Bistro Mezzaluna Chicken and Italian Sausage With Rigatoni and Balsamic Sauce
Be sure to begin this dish several hours or a day ahead.
Sauteed Chicken:
1 (6-ounce) boneless, skinless chicken breast half, trimmed and diced
1 tablespoon olive oil
1 medium garlic clove, minced
1 teaspoon chopped basil
1 teaspoon chopped parsley
Pasta and Sausages With Balsamic Sauce:
3 tablespoons olive oil, divided
Salt and fresh-ground black pepper, to taste
4 ounces sweet Italian sausage with fennel, cut into 1/2-inch pieces
1/2 roasted red bell pepper, diced
1/2 roasted yellow bell pepper, diced
1/4 cup chopped basil
1/4 cup chopped parsley, divided
2 chopped pepperoncini peppers
1 large garlic clove, minced
2/3 cup white wine
1/3 cup balsamic vinegar
2/3 cup chicken broth (we used a scant teaspoon Better Than Bouillon chicken base and 2/3 cup water)
2 tablespoons butter
2 1/4 cups dry rigatoni pasta cooked according to package directions
1/4; cup fresh-grated parmesan cheese or to taste
To make chicken: Place the chicken a mixing bowl. Add the remaining ingredients and toss well. Cover and refrigerate several hours or overnight.
To make pasta and sausage: Heat 2 tablespoons oil in a nonreactive large, heavy skillet or saute pan over medium-high heat. Add the chicken and season lightly with salt and pepper. Saute about 1 1/2 minutes or until just beginning to brown. Add the sausage, red and yellow peppers, basil, 3 tablespoons parsley, pepperoncini and garlic. Saute about 11/2 minutes.
Add the wine and stir with a wooden spoon removing any browned bits stuck to the bottom of the pan. Cook to reduce liquid in pan by half. Add the vinegar and cook to reduce by half.
Add the chicken broth and reduce by half. Stir in the butter and simmer about a minute. Toss in the pasta, the remaining olive oil, grated parmesan cheese, the remaining parsley, salt and pepper. Makes 2 servings.
Copyright © 2006, South Florida Sun-Sentinel
Bistro Mezzaluna Chicken and Italian Sausage With Rigatoni and Balsamic Sauce
Be sure to begin this dish several hours or a day ahead.
Sauteed Chicken:
1 (6-ounce) boneless, skinless chicken breast half, trimmed and diced
1 tablespoon olive oil
1 medium garlic clove, minced
1 teaspoon chopped basil
1 teaspoon chopped parsley
Pasta and Sausages With Balsamic Sauce:
3 tablespoons olive oil, divided
Salt and fresh-ground black pepper, to taste
4 ounces sweet Italian sausage with fennel, cut into 1/2-inch pieces
1/2 roasted red bell pepper, diced
1/2 roasted yellow bell pepper, diced
1/4 cup chopped basil
1/4 cup chopped parsley, divided
2 chopped pepperoncini peppers
1 large garlic clove, minced
2/3 cup white wine
1/3 cup balsamic vinegar
2/3 cup chicken broth (we used a scant teaspoon Better Than Bouillon chicken base and 2/3 cup water)
2 tablespoons butter
2 1/4 cups dry rigatoni pasta cooked according to package directions
1/4; cup fresh-grated parmesan cheese or to taste
To make chicken: Place the chicken a mixing bowl. Add the remaining ingredients and toss well. Cover and refrigerate several hours or overnight.
To make pasta and sausage: Heat 2 tablespoons oil in a nonreactive large, heavy skillet or saute pan over medium-high heat. Add the chicken and season lightly with salt and pepper. Saute about 1 1/2 minutes or until just beginning to brown. Add the sausage, red and yellow peppers, basil, 3 tablespoons parsley, pepperoncini and garlic. Saute about 11/2 minutes.
Add the wine and stir with a wooden spoon removing any browned bits stuck to the bottom of the pan. Cook to reduce liquid in pan by half. Add the vinegar and cook to reduce by half.
Add the chicken broth and reduce by half. Stir in the butter and simmer about a minute. Toss in the pasta, the remaining olive oil, grated parmesan cheese, the remaining parsley, salt and pepper. Makes 2 servings.
Copyright © 2006, South Florida Sun-Sentinel