Recipe Courtesy of Jonathan Chuy
Executive Chef Trattoria
Yields 6 portions
500 g garganelli noodles
½ whole roasted chicken
small white onion, diced
½ cup sundried tomatoes, sliced
3 garlic cloves, minced
3 cups roasted chicken stock
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1/3 cup sweet peas
6 tbsp olive oil
2 tbsp butter
½ bunch Italian flat leaf parsley, chopped fine
1/8 cup basil, chiffonade
2 tbsp extra virgin olive oil
Bring a large pot of water to a boil on high heat. Add 1 tbsp of salt and 4 tbsp of olive oil to the water. Add the garganelli to the boiling pot of water, ensuring you stir the pasta frequently so it doesn’t stick to the bottom of the pot or to each other. The garganelli should be cooked for about seven to nine minutes or until desired tenderness is achieved. Meanwhile, add 2 tbsp olive oil to a large pan and sauté the onions and sundried tomatoes until the onions are golden brown. Add the minced garlic. Add in the roasted chicken, then deglaze the pan with the roasted chicken stock. Reduce the stock by almost half, then add the green peas and butter to finish the sauce. Finally, add your al dente garganelli noodles, toss and finish with freshly grated Parmiggiano-Reggiano, chopped parsley, basil chiffonade and extra virgin olive oil.
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