Rossi Pasta with Red Wine and Mushrooms
Ingredients:
1 package of Rossi Pasta (your choice of flavor)
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
3/4 cup dry red wine
1 (12) oz. can Italian plum tomatoes, juice reserved
2 or 3 plump chicken breasts
1 medium onion, thinly sliced
6 oz. fresh mushrooms, thinly sliced
grated fresh hard cheese
1 lemon wedge
DIRECTIONS:
1. Put on 4 quarts water to boil.
2. Slice mushrooms and onion, grate cheese, thoroughly clean chicken. Wedge the lemon.
3. In a large skillet melt the butter with the olive oil, juice from the tomatoes, and ½ of the wine on medium heat.
4. Turn heat to med-hi. Add chicken, brown each side and cover. Lower heat by half and let simmer for about 4 minutes.
5. Turn chicken. Add onions, tomatoes, and balance of wine. Stir well. Cover again for 2 minutes.
6. Add mushrooms, vinegar, and tamari. Cover again (for the last time), about a minute after stirring well.
6. Cook pasta according to package directions. Strain and shake off excess water. Incorporate into skillet. Toss well. Dust dish with the grated cheese. Serve with the lemon wedges.
Serves 2
NOTES AND SUGGESTIONS
Put twists on black pepper, balsamic vinegar, and tamari on the table. If you choose an unflavored pasta, season dish with fresh or dried basil or an all purpose Italian seasoning. You cannot squeeze too much lemon.
|