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Recipes

Tina's Too Much Pasta w/Anchovies

Submitted by Tina Rinella

I enjoy Fiber Gourmet pasta VERY much because it�s guiltless. Since I can�t just eat once cup (I�m Italian), this recipe works perfectly for me because it�s also filled with veggies and protein that are very satisfying and healthy. This is a great recipe for a casual group dinner any time of year. Or make it ahead and eat it all week.

Serves 6

Ingredients

  • 3 chicken breasts cut in bit size pieces (easier to cut if partially frozen)
  • 2 stalks celery- sliced thin
  • 6-7 green onions-sliced thin
  • 4 med. cloves of garlic-smashed and chopped
  • 1/2 can black olives-crushed with fingers
  • 1 small box mushrooms-sliced
  • 1 can artichoke hearts (or frozen)-cut in quarters
  • 2-3 anchovies from a can or 1 � strip from a tube (optional)
  • Pesto - 1 TBS -optional
  • 1/3 cup Marsala wine
  • Basil - fresh - about 6-7 leaves or 1 tea dried
  • Marjoram - 1 teas dried
  • Oregano - 1 teas dried
  • Red pepper flakes - 2-3 sprinkles to taste
  • Extra virgin olive oil
  • 1 can (or less) chicken broth
  • 4-5 Roma tomatoes - coarsely chopped- 1/2" pieces
  • 1 lb. pkg Fiber Gourmet pasta � any short cut

Instructions

  1. Heat olive oil in large frying pan.
  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 7-10 minutes.
  5. Add pesto, artichoke hearts, Marsala wine, herbs and spices and a little broth to heat through, about 5 more minutes. Taste for salt and pepper. Keep warm on stove.
  6. Boil pasta in salted water. Cook to al dente�..about 10 minutes after the boil.
  7. Turn up the heat on the chicken mixture and toss in the crushed olives and fresh tomatoes to heat only (not to cook), last 5 minutes or so.
  8. When pasta is al dente, add it to the chicken mixtures, toss everything together in pan with a little more olive oil and broth to moisten
  9. Turn the whole thing into big bowl and serve with freshly grated Asaigo (baby parmesan), salad (drizzled with olive oil, kosher salt and balsamic vinegar) and garlic or 'other' bread, warmed. I used the other half of the olives in the salad.