Pasta: 1 pound Fusilli spinach pasta, 6 quarts water, 1 tsp salt
Prep: Add salt to water on stovetop. Bring water to a boil. Add pasta and cook for 10-12 minutes (until al dente). Reserve 1/8 cup of water, set aside. Strain pasta and place in serving bowl.
Sauce: 1/4 cup olive oil, 1/8 cup of amaretto almond liqueur (or brandy), 1/2 pound of chicken thigh meat (sliced into 1/2" pieces), 3 cloves of garlic (thinly sliced), 1/4 cup walnuts (chopped), 1/8 cup fresh Italian parsley (chopped), 2 Tbsp butter, 1/8 cup of pasta water, 1/4 cup parmesan cheese. Salt & Pepper as desired.
Prep: Saute chicken, garlic and amaretto in oil for 6 min on med heat, stirring regularly (until lightly browned). Add walnuts, parsley and butter, and saute on med-low for additional 3-5 minutes. For a less viscous sauce, add the pasta water, to thin it out a bit (stir for additional few min). Pour sauce over pasta. Sprinkle cheese atop pasta and add salt & pepper as desired. Mix well and serve. This is a delicious treat!
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