Pasta Yandolino Recipe | CDKitchen.com

ingredients

1 ounce olive oil
1 teaspoon chopped garlic
6 ounces grilled chicken, sliced
2 ounces cremini mushrooms, sliced
2 ounces diced tomatoes
4 ounces chicken stock
2 ounces herb butter (see note)
4 tablespoons feta cheese, or more to taste
salt and pepper, to taste
2 ounces fresh spinach
14 ounces rigatoni pasta, cooked
2 tablespoons pesto bread crumbs (see below)

Pesto Bread Crumbs
1 cup dry bread crumbs
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
2 cloves garlic, chopped
1 handful fresh basil

directions

In a saute pan, heat oil and add garlic, chicken and mushrooms. Add tomatoes, stock, herb butter and 1 tbsp of feta. Season with salt and pepper.

Reheat pasta in hot water and drain. Add hot rigatoni to saute pan. Add spinach, stirring until wilted but not to overcooked. Stir to combine.

Place mixture in serving bowl, towering mixture in the center. Garnish with 1 tbsp feta and pesto crumbs.

NOTE: Herb butter can be purchased in some gourmet stores. To make your own, mash minced herbs in softened sweet cream butter. Using parchment paper, form into a log and chill.

Use as needed in recipes and as a substitute spread for regular butter.

nutrition data

Nutritional data has not been calculated yet.

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