Related recipes: Artichoke, Cheese, Dairy Foods, Garlic, Leeks, Main Dishes, Nuts and Seeds, Pasta, Poultry, Tomatoes
Make it a Meal
Add these dishes to make a full meal:
Arugula and White Bean Salad with Rosemary Dressing
Wine Pairings
An easy to prepare, full flavored pasta meal with chicken, chicken, sun-dried tomatoes, pine nuts, and artichokes.
Preparation facts
Servings: 6
Yield: 10 cups (2.4L)
Ingredients
2 medium leeks
1/2 cup (75g) sun-dried tomatoes
12 oz (340g) rigatoni, uncooked
2 Tbs (30mL) olive oil
3 cloves garlic, minced
8 oz (230g) white meat chicken, 1-inch (2cm) cubes
1 cup (115g) artichoke hearts, canned, drained
1 tsp (2g) oregano
3/4 cup (180mL) dry white wine
1/3 cup (50g) pine nuts (pignolia)
1/2 cup (60g) Parmesan cheese, grated, if desired
Directions
Wash leeks by soaking them in cold water and then running cold water over them to remove all dirt and grit.
Slice leeks into 1/2-inch (1cm) pieces, using all the white part, and about 2 inches (5cm) of the light green part.
Soak sun dried tomatoes in 1/2 cup (120mL) water for 15 minutes.
Cook rigatoni in rapidly boiling water until al dente. Drain and reserve.
Remove tomatoes from soaking water, reserving liquid, and slice into strips, about 4 strips per half tomato.
Heat oil in a 12-inch (30cm) (or larger) nonstick skillet and sauté leeks for 5 minutes. Add garlic and sauté for 1 minute more. Remove from skillet.
Place chicken pieces in skillet and cook for 10 minutes, or until the pieces are cooked through. Return leeks and garlic to the pan and add sun dried tomatoes, soaking water, artichoke hearts and oregano. Cook, uncovered, stirring occaisionally for 5 minutes.
Pour in wine and simmer for 5 minutes more. Add pine nuts. Stir.
Transfer rigatoni to the pan and stir to combine all ingredients.
Sprinkle chopped parsely over the top and sprinkle with Parmesan cheese if desired.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
