You will need:
1 lb. Grilled Cajun Chicken sliced into 2” x 1/4” pieces
3 links Hot Italian sausage or Hot turkey sausage, grilled, and sliced into ¼ inch slices
6 stalks of Broccolini, cut into thirds
8 stalks of Broccoli Rabe, cut into thirds (Rapini)
5 cloves garlic, sliced
1 t coarse salt
10-12 Sun dried tomatoes, in olive oil, drained and slivered
1 cup Black Olives (optional)
3 T Olive Oil (extra virgin, none other)
1 lb. Penne Pasta Whole Wheat
¾ Qt. of your favorite red sauce (we like Classico Tomato Basil)
Prepare Chicken and Sausage, Sun dried tomatoes set aside Boil the Pasta approximately 9 minutes, rinse with cold water, drain
In a Large pan, Sauté the garlic in 3 T olive oil for about 30 seconds, add Broccolini, Broccoli Rabe and the salt. Sauté for a few minutes and add the Chicken, Sausage, Sun Dried Tomatoes, Black Olives and sauce.
Heat until hot, but not boiling, mixing occasionally. Add the pasta, mix and bring the temperature back up to serving temperature.
Serve and Enjoy.
Note: Unless you can’t live without it, this recipe does not need any grated cheese.
Chef Robert Simon
Chicken Pasta Enoteca
This is one recipe that screams "WOW"! Pasta dishes are Great! There are so many varieties and flavors, it's possible you can have a different pasta dish every day for a year and never have the same one twice. Chef of the Future's Chicken Pasta Enoteca combines Grilled Cajun Chicken, Italian Sausage, Broccolini and Broccoli Rabe
in a red sauce. It pairs well with any wine of your choosing
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
Chef of the Future ® © 2020