Ciatti's Ristorante in St. Cloud has a GF menu....but it made me a little nervous to eat there - as they are primarily a pasta-based restaurant. When we last dined there, I ate the chicken marsala, it was served with roasted vegetables instead of pasta - it was incredible, best of all: I didn't get sick!
We will definitely return there for more meals, but in the meantime, I can make this replica for Luke.
Ingredients:
1 box GF pasta (like fusilli or penne)
1 small package or jar of sun-dried tomatoes
1 pound of boneless-skinless chicken breasts or thighs
1 small jar of pre-made pesto
1/2 jar of pre-made Alfredo sauce (Bertolli and Classico are GF)
1 Tbsp. EVOO
1/4 cup of seasoning (we used some paprika, cayenne pepper, Tony Chachere's Creole seasoning and some BBQ rub seasoning that I got from a spice shop in CO - use whatever you like to give the chicken a "blackened" look with the right amount of flavor).
Directions:
Heat EVOO in a large fry pan. Rinse and pat dry the chicken. Mix the seasonings in a shallow bowl and lightly coat the chicken in the spices. Place in the warmed oil in the fry pan.
Meanwhile, cook the pasta according to package directions. When finished cooking, drain and keep warm until chicken is done.
When chicken is finished cooking, you can prepare the pasta. Toss cooked pasta with pesto and a small amount of Alfredo sauce, just until coated lightly. Sprinkle with small pieces of sun-dried tomato. Place a sliced chicken breast on top and serve.
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