Ivyrielle
05-31-2006, 09:04 PM
Swiped hungrily from "All You" magazine.
Prep: 10 mins
Cook: 15 mins
Serves: 4
Cost per serving: 2.93
12 oz uncooked spaghetti
2 TBSP extra virgin olive oil (EVOO)
1 small onion, finely chopped
6 ripe plum tomatoes, seeded and diced
12 oz. cooked boneless chicken, torn into pieces (3 cups)
1/2 tsp. Salt
Freshly ground black papper
2 TBSP chopped fresh basil
1 4-5 oz log fresh goat cheese (chevre), crumbled
1. Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until aldente. Reserve 1 1/2 cups cooking liquid from the pasta. Drain spaghetti in a colander and reserve.
2. Heat oil over medium heat in the same pot. Add onion and cook, stirring until softened, about 5 minutes Return pasta to pot along with tomato, chicken and pasta liquid. Toss well and season with salt and pepper to taste.
3. Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.
Mmmmmmm!
Prep: 10 mins
Cook: 15 mins
Serves: 4
Cost per serving: 2.93
12 oz uncooked spaghetti
2 TBSP extra virgin olive oil (EVOO)
1 small onion, finely chopped
6 ripe plum tomatoes, seeded and diced
12 oz. cooked boneless chicken, torn into pieces (3 cups)
1/2 tsp. Salt
Freshly ground black papper
2 TBSP chopped fresh basil
1 4-5 oz log fresh goat cheese (chevre), crumbled
1. Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until aldente. Reserve 1 1/2 cups cooking liquid from the pasta. Drain spaghetti in a colander and reserve.
2. Heat oil over medium heat in the same pot. Add onion and cook, stirring until softened, about 5 minutes Return pasta to pot along with tomato, chicken and pasta liquid. Toss well and season with salt and pepper to taste.
3. Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.
Mmmmmmm!