Sunday, January 10, 2010

Perciatelli with Chicken, Eggplant , Peppers with Wine Pomodoro Sauce

One of my Christmas gifts from my big brother John, was something I had been looking for since I moved to Florida and never found in our local supermarket. My dad's favorite macaroni! Perciatelli. Since I hadn't found it all these years, I really just put it aside in my mind and totally forgot about how much I also loved this pasta. Then came Christmas and there it was. I was so excited to see it and couldn't wait to make something wonderful and healthy after a array of sweets and delectable dinners during the holiday season. Thank you so much John!!! I love this.....

The supermarket hasn't had a great variety of fresh vegetables. But this day I found beautiful eggplant, gorgeous colored peppers and the chicken looked so perfect. But my family loves cheese, so the wheels started turning. I brought it all home, and this is what I decided to do with it. Boy was everyone happy the way it turned out. The pasta was a little al dente', the vegetables full of flavor, and the sauce complimented with a little spike of Cabernet wine inside. Coupled with ricotta cheese, Romano shredded, basil and garlic....all that was needed is some hungry people! It satisfied everyone's wishes. Hope you all enjoy this pasta as much as our family did.

The peppers and eggplant melt in your mouth, the chicken is tender and this pasta is so good!

A stunning dish that will wow your guests, and easy to make as well as a healthy alternative.

In a large bowl, add the cooked pasta, ricotta, garlic powder or fresh chopped garlic if you prefer, salt , pepper and chopped fresh basil.

The veggies and chicken get added to the sauce towards the end to heat through evenly, not to continue cooking.

While the sauce is cooking, get your pasta going with a little oil to prevent sticking and salt in the water. Perciatelli is a thick spaghetti style pasta, takes a little longer than normal.

Here's what you don't do, leave the stove and go back to the computer and start typing your post, forgetting to put a lid on the pot and have a half hour mess to clean up!!!! Put a lid on it! I was not too happy......during that moment! What a mess!!!! It was everywhere, on the cupboards, the floors, lesson learned! Keep was only funny later, trust me (smile)....

The veggies are added after the chicken is cooked, and stir fry them together until the eggplant starts to soften. If you like them very soft, cook them longer.
When these are done set them aside to make the sauce.

Make sure you saute the chicken first as you want this to be cooked thoroughly in this dish. By adding the red pepper flakes, it gives it just enough heat.

Chop all veggies around the same length and size for better presentation.

All fresh ingredients are the best, even if you can crush your own tomatoes in the summer. Fresh basil garden grown is the best also, but on off season, package fresh from from your local grocery store works fine.

1 yellow pepper, 1 red and 1 green pepper, peeled, cored, seeded and cut into 1-inch pieces
1/4 teaspoon hot red pepper flakes
fresh ground black pepper
3/4 lb eggplant, peeled and cut into 3/4-inch cubes
2 teaspoons garlic finely chopped
1/4 teaspoon of garlic powder
long shredded grating cheese
1 cup of white wine( recommend Chablis) and 1/4 cup red wine( recommend Cabernet)
3 cups canned crushed tomatoes with basil
2 tablespoon sugar
1/4 teaspoon dried oregano
3/4 lb Perciatelli
1/2 cup ricotta cheese
pinch of salt and pepper
1/2 cup fresh basil coarsely chopped save some for garnish (found in the vegetable section in supermarkets )
2 tablespoons butter
Heat oil in a pan and stir fry chicken with red and black pepper, till all the pink is gone. Add garlic , red, green and yellow peppers and saute 3 to 4 minutes, stirring frequently till softened and chicken is thoroughly cooked.
Add eggplant and white wine cook for two to three more minutes, again only to soften the veggies unless you like them mushy, then you will have to cook it longer. Remove from pan and set aside.
In the same large pan, add tomatoes, sugar, red wine and oregano and cook five more minutes or longer if you wish. Put a lid on it!
Meanwhile, cook Perciatelli in boiling salted water add three tablespoons of oil to prevent from sticking, cook to package instructions. Drain, reserve 1 cup of pasta water.
Add the hot pasta to a large bowl and toss with ricotta sprinkled with garlic powder. salt, pepper, basil, butter and pasta water, use a spaghetti spoon to turn with.. Top with chicken and veggie sauce, sprinkle with grating cheese.

+claudia lamascolo  Author
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