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Monday, April 7, 2008

Campanelle with Chicken and Peas

This recipe was adapted from one I found on Their recipe uses farfalle and did not have chicken. Since I didn't have any farfalle, I used campanelle. Campanelle is my favorite pasta shape and means bell flower. I have made other versions of this pasta, but this one is very simple and good.
Campanelle With Chicken and Peas
1 box (1 lb.) campanelle pasta
2 Tbsp. olive oil
1 small white onion, diced
3 oz. prosciutto, diced
6 oz. cooked chicken
1 1/2 cup peas
1/2 cup dry white wine
2 cups half and half
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Cook pasta in large pot of boiling salted water. Saute onion in olive oil over medium heat for 5 minutes. Add prosciutto, peas and chicken and saute for 3 minutes. Add wine, simmer until reduced by half. Stir in half and half, cream and cheese, season with salt and pepper. Bring to a boil and cook for 3 to 5 minutes, until sauce thickens slightly. Drain pasta and toss with sauce. Serve sprinkled with extra Parmesan.


jj said...

This looks absolutely delicious, thanks! Always love a good chicken and pasta dish, but need that variety so it doesn't get boring.

Mark said...

Mike, when I see a pasta recipe with peas in it, they are usually in a white sauce, but a guy my Granny used to date (a long time ago) would make a tomato sauce with peas in it. Have you ever had that? Do you know if there's a common name for that dish?

I usually like to put a pinch or two of red pepper in mine to make it spicy, but ol' what's-his-name didn't.