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Chicken Pasta Recipe

Pasta

Making pasta, Cooking pasta, Pasta sauces, Recipes and more

chicken-pasta-recipes: Chicken Pasta Recipe This knol contains general background about pasta, links for further in depth reading, and some of my favorite recipes. You are invited to contribute your own stuff.

Introduction:

Pasta is a broad name for popular noodles originated in Italy. It is usually made with durum wheat semolina, salt and water and commercially available dried (pasta secca). Fresh pasta (pasta fresca) is traditionally home-made but with the improvement of storage techniques also available commercially. Both dried and fresh pasta are usually cooked in boiling water and served with a variety of sauces. History of pasta It is a common mistake to think that Marco Polo brought pasta to Italy from China. In fact pasta was evolved in several cultures independently, here you can start learning about the history of pasta.

Nutritional Facts

Pasta is a good source of fiber and complex carbohydrates, fresh pasta also contains eggs which are excellent source of proteins. Carbohydrates come mainly in the form of starches that are absorbed slowly by the body, and result in a long lasting feeling of satiation (more details).

Pasta types: There are over 300 kinds of pasta different in their shape, length and thickness they can be categorized into 3 general groups: short pasta (pasta corta), long pasta (pasta lunga) and filled pasta (pasta ripiena). Cooking methods: Pasta is usually cooked in boiling water until "al dente" (to the tooth), a term meaning that the texture of the pasta is a little bit firm. There are several tricks to determine if the pasta is ready for eating, but the best way is to taste. Another option is baking the pasta, it is usually applied to stuffed pasta such as lasagna or cannelloni.

Making fresh pasta:

Fresh pasta is more delicate than dried pasta but requires some extra work. A stand mixer and a pasta machine would ease the process of fresh pasta making. Ingredients for the dough: 2.5 cups of white flour 3 eggs - bitten 1 table spoon olive oil 1/2 tea spoon salt water Mix the flour eggs salt and oil in the mixer bowl using low speed for 2-3 minutes, if the dough is crumblled add 1 spoon of water and wait another minute, continue to add watter, 1 spoon at a time until the crumbles unite (usually 2-4 spoons of water). Continue to knead the dough with low-medium speed for another 10 minutes. Let the dough rest for 15 minutes covered with a towel. The dough can be used immediately or can be stored in the refrigerator for 1-2 days warped with a plastic sheet. Cut the dough to 4-5 pieces and flatten each piece with the pasta machine starting from the thickest gap and reduce the gap in 1 level each time until the desired thickness is obtained. In this stage dry the dough sheet for several minutes before cutting it to noodles. If you are making stuffed pasta (like ravioli) the drying should be made after you stuff the pasta. Fresh pasta should be cooked for very short time (3-4 minutes) in boiling water.

Sauces:

Pasta can be served with a variety of sauces, the sauce should coat the pasta but not to flood it. When cooking the pasta, first make the sauce, then cook the pasta and when ready immediately coat the pasta with the sauce, so the pasta will not get sticky.

Simple tomato sauce:

Preparation time is very short, the lemon peel and the brown sugar upgrade the taste of the tomato sauce. Children like this sauce very much. I also use it for pizza, meatballs and other dishes that require tomato sauce. Ingredients: 1kg tomatoes, cut into large cubes Small onion, roughly chopped 4 garlic cloves, roughly chopped 1/4 cup olive oil 1 tea spoon brown sugar Lemon peel from 1 lemon, grated 100 ml chicken stock/red dry wine/water Preparation: Heat the olive oil, fry the onion until lightly brown, add the garlic and the sugar and fry for another minute or two. Add the tomatoes the liquid and the lemon peel, season with salt, continue cooking on medium fire, occationally mixing, until the tomatoes are completely dissolved into the liquid, if needed add some more liquid during cooking.

Rag (Tomatoes with meat)

Ingredients: 500g minced meat 1kg tomatoes, cut into large cubes Small onion, roughly chopped 4 garlic cloves, roughly chopped 1/4 cup olive oil 1 tea spoon brown sugar Lemon peel from 1 lemon, grated 100 ml chicken stock/red dry wine/water Dried basil (2-3 spoons) Preparation: Heat the oil and fry the meat until all red color disapear, continue to work according the the simple tomato sauce recipe, add the dried basil and cook for 30 minutes.

Accessories:

Although pasta can be cooked with regular kitchen tools, some specialized accessories may ease the process of pasta preparation.
Accessories for dried pasta: Pasta pot Spaghetti measure Accessories for fresh pasta: Pasta machine Drying rack
Ravioli mould tray Stand Mixer

References:

Jeni Wright and Eric Treuille. Cooking Techniques. 1996. Carrol and Brown Limited/Le Cordon Bleu BV.

Andre Domine, Michael Ditter, Gunter Beer, Peter Feierabend, Christine Westphal. Culinaria European Specialties. 1995. Konemann Verlagsgesellchaft mbH.

Does anyone have a recipe similar to Tripps's Sante Fe Chicken Pasta?
I'm trying to find the perfect (or as close to as possible) Santa Fe Chicken Pasta recipe that mimics or is the exact of the pasta dish the restaurant Tripp's serves. Any help is greatly appreciated :)

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