Wednesday, February 13, 2002
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
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
Fresh chopped rosemary, thyme, and sage
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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