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Farfalle Pasta, Chicken, Tomatoes, Pine Nuts and Sultanas

Ingredients

1 28 Oz. Tomatoes – plum
2 Tbl. Tomato paste
3 Cloves Garlic, chopped
1 Med. Carrot – chopped
1 Sm. Onion – white & chopped
3 Lg. Chicken breasts – bone in or not – as you prefer
1 Lb. Pasta – Farfalle
1/4 Cup Pine nuts
1/4 Cup Sultanas – golden raisins
1/2 Cup Bread Crumbs
1/2 Cup Olive oil
1/2 Cup Mozzarella cheese – shredded

Preparing the sauce

Saute the garlic, onion and carrot (yes, together) in 1/4 cup of olive oil for 5 minutes over medium heat.

Add the can of tomatoes and the tomato paste plus one cup of water. If tomato paste is not available, add another can of tomatoes. This will increase the cooking time as the sauce will have to boil down for about 40 minutes to reach the appropriate thickness.

Add the chicken breasts after removing the skin from them. (If you are unconcerned about fat, leave the skin on) Cook the breasts in the sauce for 30 minutes depending on their size.  We leave the bone on the breasts as they add flavor. If you prefer not to do that the dish will still be quite good.

Preparing the Pasta

Cook the Farfalle in a large pot of salted boiling water. Cook them until very al dente. Remove the pasta, drain, and return to the pan. Add 3 Tbl of olive oil to the pasta and mix well. Set aside.

Remove the chicken breasts from the sauce, and bone them. Cut the meat into large pieces.

Put the pasta into a large mixing bowl, add bread crumbs, the chicken, the pine nuts, and the sultanas. Add most of the mozzarella to the pasta and mix everything together well. Add 3 cups of the sauce and mix again.

Place in a 9 x 12 inch casserole. Top with the rest of the shredded mozzarella.  Spoon 1/2 – 3/4 cup of the sauce over the casserole and bake at 350 degrees for 40-50 minutes. Serve hot.  This dish goes well with a Pinot Noir or a Chianti style wine.

2006 Pinot Noir
This wine is a fruit forward wine, and offers a hint of oak, but much more fruit flavor such as cherries, blackberries and a great mouthfeel with very soft tannins. This wine is easy to drink, and accompanies a great many meat and fowl dishes, as well as quite seafood meals as well as meals featuring vegetables such as mushrooms and a variety of vegetable dishes.

In Stock

The way a Pinot Noir should be!

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