1 pkg. of dry rigatoni (450 gr.),
4 tbsp. pesto sauce,
4 tbsp. extra virgin olive oil,
2 grilled chicken breasts (4 oz. each),
1/2 cup sun-dried tomatoes, cut to strips,
1 tsp. chopped garlic,
1 tbsp. chopped onion,
1 tbsp. chopped fresh parsley,
1 tsp. Italian mix herbs,
2 oz. dry white wine,
black pepper and sea salt to taste.
Recipe: Bring 4 litres of water to a rolling boil in a saucepan and drop the rigatoni with a little bit of sea salt. While the pasta is boiling (about 9-10 minutes), heat the olive oil in a large pan and saute the garlic and onion for about 3-4 minutes. Add the sun-dried tomatoes, saute for 2 minutes more and deglaze with the white wine. Add the pesto sauce and the slices of grilled chicken breast to the sauce and stir them in. When the rigatoni is boiled, strain and toss them in the pan. Toss well and add the dried herbs and parsley. Season the rigatoni pasta to taste and serve immediately. Cooking tip: You can try adding a touch of cream to your pasta for a more creamy texture. In this case your pasta will be Rigatoni in Pesto-Cream Sauce.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.