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ARANYAKA's picture
My husband and I have been looking for a GOOD Italian restaurant.After reading few reviews we went to this restaurant called TROPEA RISTORANTE ITALIANO.Great find for an authentic Italian food.Everything tasted so good and the quantity was enormous.Our main course was Rigatoni zii Teresa made with Chicken,Artichokes,Pin nuts,cream,pesto and Parmigiano.I love this entree and tried it at home.(Changed few things tho!!)
  Butter 2 Tablespoon
  Julienned onions 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm)
  Julienned chicken breast 1⁄2 Pound
  Cayenne pepper 1 Tablespoon
  Buitoni sea shells pasta 6 Ounce
  Pesto sauce 1 Cup (16 tbs)
  Grated parmigiano cheese 1⁄4 Cup (4 tbs)
  Roasted pine nuts 1⁄4 Cup (4 tbs)
  Basil leaves 1 Bunch (100 gm)
  Garlic 2 Clove (10 gm)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Freshly ground pepper 1 Teaspoon
  Salt To Taste

1.Heat the butter in a large skillet.Add chopped onions,garlic.
2.Add chicken,salt and cayenne pepper to skillet and saute for 5-10 minutes.
3.Cook the pasta according to package direction.Just before draining the pasta into a colander,remove 1/4 cup of pasta water and set aside.
4.Toss pasta into the chicken mixture
5.Add the pesto sauce and stir.
6.Finally pour the pasta into serving bowl and garnish with roasted pine nuts and grated Parmigiano cheese.

Method for Pesto Sauce:
1.Grind the basil, garlic,ground pepper and pine nuts with a pinch of salt.
2.Mix in the cheese. Add olive oil little at a time mixing well with each addition so that the sauce binds together (for a thicker sauce add less oil).
3.Check for seasoning and adjust

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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