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Ингредиенты
- 5 Tbsp. Unsalted butter
- 1 med onion, minced
- 3 c. Canned plum tomatoes*
- 1Â 1/2 c. Heavy cream
- 2 whl chicken breasts
- 1/2 c. Fresh grated Bel Paese*
- 1/4 c. Ricotta
- Â Â Additional pecorino*
- 1 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, chopped
- Â Â Salt and fresh gr. pepper
- 1 lb Penne, rigatoni or possibly ziti
- 1/2 c. Fresh grated pecorino*
- 1/2 c. Gorgonzola, crumbled
- 2 Tbsp. Chopped fresh parsley
Инструкции
- *Use canned whole plum tomatoes in puree.*Parmesan can be substituted for pecorino and Fontina can be substituted for Bel Paese cheese.
- Heat 1 Tbsp. butter with oil in heavy large saucepan over medium-low heat. Add in onion, cover and cook till translucent/soft, stirring occasionally, about 10 min. Add in garlic and stir 1 minute. Blend in tomatoes. Increase heat to medium high and simmer uncovered till thickened, stirring occasionally, about 10 min. Season lightly with salt and generously with fresh grnd pepper.
- Bring cream to boil in heavy large skillet.
- Reduce heat and simmer till slightly thickened, about 5 min. Stir in tomato sauce. Keep sauce hot.
- Cook pasta in large amount of boiling salted water till al dente.
- When pasta is almost done, return sauce to simmer. Add in chicken to sauce and stir till pcs are just hard, about 2 min. Blend in cheeses and remaining 4 Tbsp. butter. Drain pasta.
- Add in to sauce, tossing to coat. Adjust seasoning.
- Spoon mix into heated bowls. Garnish with chopped parsley and serve.
- Pass additional grated cheese separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 4 servings | |
| Calories 983 | |
| Calories from Fat 435 | 44% |
| Total Fat 49.35g | 62% |
| Saturated Fat 26.35g | 105% |
| Trans Fat 0.08g | |
| Cholesterol 163mg | 54% |
| Sodium 581mg | 24% |
| Potassium 935mg | 27% |
| Total Carbs 97.94g | 26% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.16g | 6% |
| Protein 37.7g | 60% |
