Recipe - Pasta With Chicken And Four Cheeses

5 tablespoon Unsalted butter
1 Med. onion, chopped
3 cup Canned plum tomatoes*
1 One half cup Heavy cream
2 Whole chicken breasts
One half cup Fresh grated Bel Paese*
One fourth cup Ricotta
Additional pecorino*
1 tablespoon Olive oil
1 Garlic clove, minced
Salt and fresh gr. pepper
1 pound Penne, rigatoni or ziti
One half cup Fresh grated pecorino*
One half cup Gorgonzola, crumbled
2 tablespoon Minced fresh parsley

Date: Tue, 21 May 1996 00:30:34 0400

From: ivanco ivanco@mail.netserve.net

*Use canned whole plum tomatoes in puree. *Parmesan can be substituted for
pecorino and Fontina can be substituted for Bel Paese cheese.
Melt 1 Tbsp. butter with oil in heavy large saucepan over mediumlow
heat. Add onion, cover and cook until translucent, stirring occasionally,
about 10 minutes. Add garlic and stir 1 minute. Blend in tomatoes. Increase
heat to medium high and simmer uncovered until thickened, stirring
occasionally, about 10 minutes. Season lightly with salt and generously
with fresh ground pepper.
Bring cream to boil in heavy large skillet.
Reduce heat and simmer until slightly thickened, about 5 minutes. Stir in
tomato sauce. Keep sauce warm.
Cook pasta in large amount of boiling salted water until al dente.
When pasta is almost done, return sauce to simmer. Add chicken to sauce and
stir until pieces are just firm, about 2 minutes. Blend in cheeses and
remaining 4 Tbsp. butter. Drain pasta.
Add to sauce, tossing to coat. Adjust seasoning.
Spoon mixture into heated bowls. Garnish with minced parsley and serve.
Pass additional grated cheese separately.
From: "Cooking With Bon Appetit" Series: "Pasta and Pizza."

Posted to MealMaster Recipes List, Digest #141