Ingredients
2 qt water
1/2 cup dry white wine
4 (4 oz.) boneless, skinned
1 chicken breasts
4 cl garlic
3 tbsp thinly sliced basil
1/8 tsp salt
1/8 tsp pepper
2 tbsp lemon juice
4 oz uncooked rigatoni pasta
1 tbsp olive oil
1 medium size red pepper julienne
4 ripe olives thinly sliced
Directions
Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic.
Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken
& Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken
Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add
Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL
Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive
Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell
Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1
Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol.
72.)
Servings: 4 servings
Chicken Pasta Italiana Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry
The History of Recipes
Experts have proved the existance of recipes back into distant history, at least as far back as the Egyptians, and possibly even further. However, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, main meal and afters, a very modern way of dining. Additionally, he describes how the Romans were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. As our culinary historical trip moves on a few more years there are two recipe books from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted a surge in recipe manuscripts, many of which still exist in private cookery archives. By the advent of the 1900s, cookbooks were starting to become popular mostly as a result of higher levels of literacy, people having increased spare time and disposable income. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Pasta Italiana recipe.
