Ingredients

• 1 cup scallions
• 1 clove garlic
• 2 tablespoons olive oil
• 4 cups penne pasta, dry
• 4 cups water
• ½ cup sun-dried tomatoes
• ½ cup nicoise olives
• 5 basil leaves
• ½ cup Parmigiano, grated
• 4 chicken breasts

Directions

Method:
1. Cut each chicken breast into 8 pieces. Set aside.
2. Clean and cut scallions in two pieces.
3. Sauté scallions and garlic in the olive oil.
4. Add the chicken and sauté, evenly browning all sides of the chicken segments.
5. Add the pasta and just enough water to cover the pasta.
6. Reduce to low heat.
7. Periodically add more of the left-over water, until the pasta is al dente.
8. When pasta is al dente, add sun-dried tomatoes, olives and basil. Mix together.

Finish:
Plate the pasta, drizzling the remaining juice from the pot and Parmigiano on top. You can also add a few drops of olive oil and additional leaves of basil for decoration.

Source: Dinner with Di: Recipe for 05/07/04

Chef Sandro Gamba – NoMI

Yield: 4 servings

Ingredients

• 4 chicken breast – diced up into bite size pieces
• 1 bunch of broccoli (or 10 oz frozen chopped) – diced up into bite sized pieces
• 5 to 10 garlic cloves – minced or pressed
• basil & oregno – to taste (aprox. 1/2 tps each)
• 1 medium carton, Half and Half
• 4 large ripe tomatoes
• 1 10oz pack of small shell pasta
• olive oil
• grated parmesan cheese – to taste

Directions

Start water boiling for pasta and add pasta when boiling, cook until done and then drain.

Cook broccoli (I steam fresh – or follow frozen package directions)

Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.

Add Half and Half. Simmer again for 3 to 7 minutes, add pasta and parmesan cheese, stir well and serve.

Its great served with french or garlic bread and a salad.

Ingredients

• 1 package (9 ounces) fresh cheese-filled tortellini
• 6 tablespoons (3/4 stick) butter, divided
• 4 garlic cloves, minced
• 3 Portobello mushroom caps (about 6 ounces), sliced
• 1/3 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh basil, divided
• 1/4 teaspoon black pepper

Directions

1. Cook the tortellini according to the package directions; drain and return to the pot.

2. Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the garlic, and sauté for 1 minute. Add the mushrooms and sauté for 4 to 6 minutes, or until tender, stirring frequently.

3. Add the remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespoon basil, and the pepper to the skillet; mix well.

4. Serve the tortellini topped with the sautéed mushrooms and sprinkled with the remaining 1 tablespoon basil.

Ingredients

• 6 oz penne pasta, uncooked vegetable cooking spray
• 4 oz Canadian bacon, chopped
• 3/4 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 2 tsp all-purpose flour
• 1/4 cup evaporated skimmed milk

Directions

Cook pasta according to package directions, omitting fat or salt, then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.
Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.

Garnish with a basil sprig if desired.

Makes 4 servings.

Ingredients

• 450g (1lb) penne pasta
• 450g (1lb) small broccoli florets
• 150g (5 fl oz)double cream
• 225g (8oz) creamy Gorganzola
• 50g (2 oz) pine nuts, lightly toasted
• Grated Parmesan cheese, to serve

Directions

Bring a large pan of salted water to the boil. Add the penne pasta and cook for 12 minutes, or according to the packet instructions.

Bring another pan of salted water to the boil, add broccoli and bring back to boil. Cook 2 minutes or until tender. Drain well.

Put the cream and Gorgonzola into a pan and stir over low heat until the cheese has melted. Season to taste.

Drain the pasta, return to the pan and stir in the sauce. Add the broccoli and pine nuts, mix briefly. Serve with a little Parmesan.

Serves 4

Source: House Beautiful (UK) March 2005