Sunday, December 4, 2011

Almond Chicken Pasta

This is another recipe that Tim brought home from the fire department.

 4 - large Chicken Breasts, skinless
1- 8-10 oz. jar Sundried Tomatos, chopped
1 oz. bag Slivered Almonds, chopped
1 lb. box fusilli Noodles - (corkscrew)
1 - large Yellow Onion
1/2 -1 cup Italian Breadcrumb Mix
1- 2 Tablespoons Butter
1/2 cup Parmesan Cheese
Italian Seasoning
Salt and Pepper

Take and chop up the following, a yellow onion, slivered almonds, and sun dried tomatos.  Put each of these item in their own small dish for later.  

In a large stock pot, bring water to boil for your corkscrew noodles, then cook as the package requires. 
Then take the chicken breasts and cut them into small bite size/cube size pieces.   
In a gallon size ziplock bag mix Italian Bread Crumbs, Salt and Pepper, then shake. 
Then add the chicken pieces to the ziplock bag and shake well. 
Take the butter, melt it in a large electric skillet or large saute pan, add onions and chicken, then fry until golden brown. 

After the noodles are cook to the package directions, then drain water off noodles, in a large mixing bowl, combine the noodles, chicken and onions, sun dried tomatos, almonds, stir well.  If it seems alittle dry add some of the liquid (olive oil) from the sundried tomato jar.  Add the parmesan cheese and sprinkle winth the italian seasoning also (this is to taste). 

Ready to serve.

Don't forget the recipe for the Parmesan French Bread to accompany this dish.

Note:  You can add a little fresh garlic if you desire.  This time I was out of Garlic!

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