Tuesday, May 8, 2007

Bertucci's Rigatoni, Broccoli and Chicken with Cream or Wine Sauce

This is from one of my favorite restaurants out east- I like the cream sauce

Servings: 2

3/4 lb quality, Italian rigatoni
2 tbsp olive oil
2 chicken breasts (4 oz each) boneless & skinless, cut into strips or thinly pounded
flour for dusting chicken
2 cups broccoli florets
1 tsp garlic, chopped
2 lemon slices
1 1/2 cups heavy cream or 1 cup dry white wine
1/2 cup chicken broth
salt and pepper to taste

Bring a pot full of water to a rapid boil. Cook rigatoni according to package instructions.

Meanwhile, heat olive oil in a large skillet.

Dust chicken with flour and cook until golden on both sides.

Add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute.

Add the chicken broth, heavy cream (or wine) and cook until liquid is reduced by half (about 2 minutes). Season to taste.

Add cooked and strained rigatoni to sauce, toss until well mixed and serve at once, reserving lemon slices as garnishes.


Joanne B. said...

Thank you, this is exactly the recipe I wanted for dinner tonight!

AVA said...

I was a cook at Bertucci and this was my favorite dish to eat and to make it. If you try with shrimp you will enjoy it too. Remember to not let the past cook too much, the "al dente" way is the best for it. (I just woke up and now am hungry because of reading this - 06 AM).