MALCOLM'S PASTA

from Malcolm Morrison, chef and instructor

Recipe

Ingredients:	12 oz. bowtie pasta (known as farfalle) 2 Tablespoons extra virgin olive oil 2 small zucchini, sliced into rounds 1 boneless skinless chicken breast, cubed 1/3 lb cremini (or other fresh mushrooms), quartered 1 clove garlic, finely chopped 6 sun dried tomatoes in oil, sliced freshly chopped Italian flat leaf parsley freshly grated Italian parmigiano reggiano cheese coarse salt and freshly ground black pepper to taste

Directions:	1. Put the pasta into a pot of boiling salt water and cook al dente (until pasta is soft but still slightly chewy). 2. Meanwhile, heat the oil in a large frying pan and add the zucchini. 3. After three minutes add the chicken. Cook the chicken gently so as not to brown it (approximately 3 minutes), then add the mushrooms. 4. Season with salt and pepper and add the garlic, sun dried tomatoes and some of the parsley 5. When the pasta is al dente (still a bit chewy, but soft), drain it and add the pasta to the sauce in the frying pan. Mix, adding plenty of grated cheese and the remaining parsley. Serve right away.

Ingredients:

12 oz. bowtie pasta (known as farfalle)
2 Tablespoons extra virgin olive oil
2 small zucchini, sliced into rounds
1 boneless skinless chicken breast, cubed
1/3 lb cremini (or other fresh mushrooms), quartered
1 clove garlic, finely chopped
6 sun dried tomatoes in oil, sliced
freshly chopped Italian flat leaf parsley
freshly grated Italian parmigiano reggiano cheese
coarse salt and freshly ground black pepper to taste

Directions:

1. Put the pasta into a pot of boiling salt water and cook al dente (until pasta is soft but still slightly chewy).

2. Meanwhile, heat the oil in a large frying pan and add the zucchini.

3. After three minutes add the chicken. Cook the chicken gently so as not to brown it (approximately 3 minutes), then add the mushrooms.

4. Season with salt and pepper and add the garlic, sun dried tomatoes and some of the parsley

5. When the pasta is al dente (still a bit chewy, but soft), drain it and add the pasta to the sauce in the frying pan. Mix, adding plenty of grated cheese and the remaining parsley. Serve right away.