Recipe - Pasta With Chicken And Sun-Dried Tomatoes

One half pound Spinach pasta
3 tablespoon Olive oil
4 Whole scallion; cut or sliced up
1 Clove garlic; minced
2 cup Chicken; cooked and shredded
One fourth cup Sundried tomatoes;
oilpacked, drained and
thinly cut or sliced up
One half teaspoon Dried rosemary; crumbled
Three fourths cup Cream; `
One half cup Parmesan cheese; freshly
grated
4 tablespoon Fresh parsley; chopped
Salt and pepper; to tase

1. Bring a large pot of salted water to a boil; add the pasta, return to
the boil and cook it to taste.

2. While the pasta is cooking, heat 2 tablespoons of the oil in a large
saucepan over low heat. Add the scallions and garlic and cook for 23
minutes, stirring, until softened. Add the chicken and cook, stirring, for
a couple of minutes to heat through. Add the cream, tomatoes and rosemary
to the chicken mixture and stir. Let the flavors meld for about 5 minutes.
Stir in the parmesan cheese, and when it has melted, taste to see if the
sauce needs a little more cream, tomato or cheese. Stir in the parsley,
salt and pepper and check for a balance of seasoning.

3. When pasta is cooked, drain throughly, and stir in remaining 1
tablespoon of oil. Combine the chicken mixture with the pasta and serve.

4. Pass more cheese on the side.

Recipe by: Boston Globe Quick Fix

Posted to MCRecipe Digest V1 #894 by Kj375@aol.com on Nov 9, 1997