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Tina's Too Much Pasta

Submitted by Tina Rinella

Serves 6


  • 3 chicken breasts cut in bit size pieces (easier to cut if partially frozen)
  • 6-7 green onions-thinly sliced
  • 4 med. cloves of garlic-smashed and chopped
  • 1/2 can black olives-broken with fingers
  • 1 small box mushrooms-sliced
  • 1 can artichoke hearts-cut in quarters
  • 2-3 anchovies from can (also known as �the mystery flavor�) � optional but delicious
  • 1 Tbs olive oil
  • 1/3 cup Marsala wine
  • Basil - fresh - about 6-7 leaves or 1 tea dried
  • Marjoram - 1 tea dried
  • Oregano - 1 teas dried
  • Red pepper flakes - 2-3 sprinkles to taste
  • 1 can (or less) chicken broth
  • 4-5 Roma tomatoes - coarsely chopped- 1/2" pieces
  • 1 lb. Fiber Gourmet High Fiber Penne


  1. Heat olive oil in a large frying pan with deep sides.
  2. Saut� celery, mushrooms, onions and garlic about 3 minutes.
  3. Add the anchovies and stir until they are �melted� into mixture.
  4. Add chicken and cook about 5-7 minutes.
  5. Add artichoke hearts, Marsala wine, herbs and spices and a little broth and heat through, about 5 more minutes.
  6. Taste for salt and pepper. If making ahead, chill mixture at least 1 hour before reheating. It should be 'slippery' and moist before you chill it. If it's not, add more broth.
  7. Bring large pot of water to a boil. Add Fiber Gourmet High Fiber Penne. It should be al dente in 10 minutes after the boil. If made ahead, re-heat the chicken mixture now and toss in the crushed olives and tomatoes to heat up only (not to cook), last 5 minutes or so. When pasta is al dente, drain and add it to the chicken mixture. Toss everything together in pan with a little more olive oil and broth to moisten. Turn the whole thing into big bowl and serve with freshly grated Asaigo (baby parmesan). A good choice of wine would be a lovely chardonnay. A non-alcohlic suggestion might be a Perrier with a slice of lemon.
  8. You�ll love this stuff! Bon Appetit!