Pasta Fonzanoon – Pasta Primavera With Chicken, if You Prefer
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb uncooked pasta, prepared to package instructions Make sure it is a pasta with character i.e., farfalle, penne rigate
- 1 -2 ounce olive oil
- 2 sprigs fresh oregano, Roughly Chopped
- 1 -2 sprig basil, all leaves, Roughly Chopped
- 1 -2 teaspoon minced garlic
- 2 boneless skinless chicken breasts, 1/2 Cubed
- 1 large red onion, Medium Dice
- 1 lemon, Quartered and Seeded
- 4 -6 ounces white wine (depending on how strongly you want to taste the wine)
- 4 -8 ounces white mushrooms, Sliced (depending on how thickly you slice and how much you like mushrooms)
- 1 large bell pepper, Medium Dice
- 4 -5 roma tomatoes, Seeded and Diced
- 1 (14 ounce) can artichoke hearts (packed in water)
- parmesan cheese, to taste
directions
- Cook pasta in a 10 quart (or larger) pot, a larger pot will make combining all ingredients easier later.
- After adding the pasta to the water and at the same time the pasta is cooking, in a non-stick skillet or sauté pan heat olive oil with garlic, basil and oregano. Once oil is warm, add chicken and about two minutes later add onion.
- When pasta is cooked, drain and rinse pasta with hot water, not warm.
- In the now empty pasta pot, transfer the oil, chicken and onion from the sauté pan.
- Squeeze lemon juice into the pot and add the juiced pieces of rind into pot as well (to add the flavor of the oil from skin to the dish. Ultimately, they should be removed not used for presentation purposes).
- Add wine, and mushrooms. Bring to wine a boil and reduce for about one minute.
- About a minute later, add the bell pepper and toss.
- About a minute later, add the roma tomatoes and toss.
- About a minute later, add the artichoke hearts, toss and heat for about one minute.
- Dish up and add parmesan to taste. Serve with Carolle Simmers’ Killer Bread (Recipe #19322) and a salad.
- ** If you don't know what a fonzanoon is, but want to know, you can find a definition here. Be forewarned, it's kinda crass -- http://www.urbandictionary.com/define.php?term=fonzanoon.
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Reviews
-
The best thing about this recipe was that I had all the herbs and veggies fresh from our garden. I just picked up a bottle of wine on the way home and I was good to go. This is very light and tasty. Next time I will add extra garlic. I think it was less noticeable in the finished sauce. We like a strong garlic taste with our pasta. I will be making this again. Thanks!
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A very nice fresh vegetable and pasta dish. Very healthy with no cream sauce. Definitely needed salt and pepper, a little less lemon juice. Also, although the recipe did not call for artichoke hearts, step 9 says to add them. I used marinated, chopped up, they were good in it. I would make it again, but I would add sauce-who needs healthy!
RECIPE SUBMITTED BY
<p>At 19 years of age, I was the only child of any of my father's friends who was regularly invited to their gatherings. I was a fish out of water, but it felt good to be included. One New Year's Day everyone gathered for a day of football and food. I noticed two things that day. The women went on and on about how good the different dishes of food were that were brought into the party that day, and I noticed that all the food was cooked by men. It was at that party that I realized it was ok for men to cook. Within a month I was regularly taping cooking programs. (There was no food network way back then. In fact MTV played noting but music videos back then.) Too many years of being single left me with no one to cook for, that is until relatively recently. I am so glad to have had someone to cook for again. I now use RecipeZaar recipes to teach my teen-aged son how to cook.</p>