Bite with Belkys: Rigatoni and Chicken

The Chef: Wolfgang Birk
Executive Chef: Bice

The Wyndham Grand Bay Hotel
2669 South Bayshore Dr.
Coconut Grove, FL 33133
(305) 858-9600 ext. 7229
w-birk@yahoo.com

The Dish: Rigatoni with Roasted Chicken

The Ingredients: Serves 4

1 c. Extra Virgin Olive Oil
1 tbsp. Sliced Garlic
4 chicken breasts
2 c. cherry tomatoes
1/2 c. broccoli florets
1 c. chicken stock
3 c. rigatoni
1/2 c. parmesan cheese
Salt and pepper
Parsley
Fresh chopped rosemary, thyme, and sage

The Steps:

Season chicken breasts with chopped herbs, butter, chicken stock, salt and pepper, and roast in a 375 oven for 20 minutes.

Season your cherry tomatoes with salt and pepper, then place them in a pan with oil, sprigs of rosemary, thyme, and sage, then cover and roast in a 375 degree oven for 20 minutes.

Boil your pasta in salted water for about 12 minutes, stir often.

Cut your broccoli into florets and blanch them in water for about 3 to 4 minutes, when they're ready shock them in cold salted water.

Sauté the garlic in oil, add your chicken, cherry tomatoes, and chicken stock.

Add your pasta to the mix and let simmer.

Finish by adding broccoli, butter and cheese

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