Bite with Belkys: Sundried Tomato Pasta with Grilled Chicken and Pine Nuts from Hollywood Fire Station 105

The Chef: Jack Bealmer

The Restaraunt: Hollywood Fire Rescue Station 105

The Dish: Sundried Tomato Pasta with Grilled Chicken and Pine Nuts

• 3 tbl. Unsalted butter
• 1 tbl. Olive oil
• 4-6 skinless/boneless chicken breasts (cut into strips onec grilled)
• 2 shallots, minced very fine
• 1 qt heavy whipping cream
• 1/2 cup sundried toamatos oil packed (chopped in food processor, well drained)
• 3-4 tbls chopped parsley
• 4 bell peppers 2-red 2-yellow, sliced julienne
• 1 lb. Sliced baby bella mushrooms
• 1 lb. Bacon or panchetta
• 1/4 cup grated italian cheese
• 2-3 tbl.Garlic minced
• 2 oz. Toasted pine nuts
• Emeril's original essence
• Johnny's garlice seasoning
• Montreal steak seasoning
• 3 lb. Bow-tie pasta

Pre-cook your bacon/panchetta dice into small pieces set aside, toast pine nuts, set aside.

Pre-cook your grilled chicken breast (set aside in oven set on low temp/pre-cut jullien)

Melt butter with olive oil in heavy large iron skillet over medium-high heat. Add shallots and garlic, cook till soft 3-4 min. Add sliced peppers to skillet, cook till soft. Add mushrooms, cook till soft.

Add heavy whipping cream to skillet, add sundried tomatos. Add emeril's/johnny's/montreal to taste. Add bacon/panchetta. Let this cook down to thicken. Reduce heat, stir constantly. While the sauce is cooking down,

Put your pasta in to cook (aproximately 12 minutes).

Once pasta is cooked, place in serving bowl, add cream sauce to pasta along with chicken breast and toss. Add pine nuts and italian cheese, toss.

Garnish with chopped parsley. Serve with salad and italina bread.

Serves 8.

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