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RDJ-- Farfalle w/Lemon, Chicken and Herbs, 09-30-09
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RDJ Petite
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Oct 01, 2009 07:32 PDT
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Volume 11 Number 228
US Library of Congress ISSN: 1530-3292
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Farfalle with Lemon, Chicken and Herbs (Farfalle con Limone, Pollo ed
Erbe Aromatiche)
Ingredients
1 12oz box BARILLA Farfalle
1/4 cup extra virgin olive oil
1 pound boneless, skinless chicken breast, cut into thin strips
2 tablespoons and 1 sprig Italian flat-leafed parsley, chopped
2 tablespoons plus 1 sprig fresh basil, chopped
2 tablespoons plus 1 sprig fresh mint, chopped
to taste, salt
to taste, freshly ground black pepper
lemon zest, grated, from 2 lemons
2 tablespoons juice from 2 lemons
1/2 cup Parmigiano cheese, grated
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add chicken, a sprig each
of parsley, basil and mint. Season with salt and pepper to taste. Sauté
3-4 minutes or until chicken is cook through and tender. Do not
overcook. Remove from heat and remove sprigs.
ADD herbs, lemon zest and lemon juice to skillet. Set aside.
COOK pasta according to package directions. Drain and add hot pasta
immediately to sauce. Mix well. Adjust seasonings if desired.
ADD cheese and toss. Transfer to a serving platter or bowl. Serves 4 to
6.
(nutritional info not available)
from http://www.barillaus.com/Home/Pages/recipes__cooking.aspx
(farfalle is bow tie pasta)
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