Shelly's Recipe

PASTA YANDOLINO

Category: Pasta - Chicken

1 oz olive oil
1 tsp chopped garlic
6 oz grilled chicken, sliced
2 oz cremini mushrooms, sliced
2 oz diced tomatoes
4 oz chicken stock
2 oz herb butter (see note)
4 tbsp feta cheese, or more to taste
Salt and pepper to taste
2 oz fresh spinach
14 oz rigatoni pasta, cooked
2 tbsp pesto bread crumbs (see note)

In saute in a pan, heat oil and add garlic, chicken and mushrooms. Add tomatoes, stock, herb butter and 1 tbsp of feta. Season with salt and pepper. Reheat pasta in hot water and drain. Add hot rigatoni to saute pan. Add spinach, stirring until wilted but not to overcooked. Stir to combine. Place mixture in serving bowl, towering mixture in the center. Garnish with 1 tbsp feta and pesto crumbs.

NOTES: Pesto Bread Crumbs. Combine 1 cup dry bread crumbs, 1/2 cup pine nuts, 1/3 to 1/2 cup grated Parmesan, 2 large cloves of garlic and about a handful of fresh basil.

Herb butter can be purchased in some gourmet stores. To make your own, mash minced herbs in softened sweet cream butter. Using parchment paper, form into a log and chill. Use as needed in recipes and as a substitute spread for regular butter.