Wednesday, January 18, 2006

Radiatore Pasta with Grilled Chicken Bocconcini


***Roasted Garlic:***

* 1 cup garlic cloves
* 1/2 cup olive oil


* 1 teaspoon salt
* 1 tablespoon olive oil
* 1 pound radiatore or penne pasta
* 6 chicken breasts (about 8 ounces each), grilled and cut into bite-sized chunks
* 2 cups Dried Tomato Pesto
* 1 cup Pasta or marinara sauce
* 2 cups fresh basil leaves, julienned (sliced into ribbons)
* 1 cup kalamata olives, pitted and halved
* 2 packages (8 ounces each) bocconcini, cut in half


Bring a small pan of water to boil. Immerse garlic cloves in boiling water for three minutes. Drain and pat dry. In a small, heavy saucepan or saute pan, heat the olive oil and cook the garlic cloves over medium-high heat for about 7 minutes, turning continuously, until golden brown.

Remove garlic cloves from oil and drain on paper towels. Cool garlic oil and reserve for other uses such as salad dressings or sauteing vegetables or chicken.


Bring 4 quarts water to a boil in a large, deep pot. Add salt, oil and pasta and cook until al dente (barely tender). Drain pasta and return to the large pot. Add the remaining ingredients and toss to combine. Add roasted garlic and toss again. To serve, heat the pasta over low heat just until bocconcini begins to melt.

Note: Bocconcini are small fresh mozzarella balls packed in water, sold in cheese shops and in the refrigerated cheese section of many markets.

This recipe for Radiatore Pasta With Grilled Chicken Bocconcini And Roasted Garlic serves/makes 8.


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