Penne Talismanento (Rice & Pasta Dishes)

Member Name: talisman2002

Product:	Rice & Pasta Dishes
Date:	02/03/09 (80 review reads)
Rating:

Advantages: Tasty, excellent fusion of flavours

Disadvantages: High in fat.

In days gone by I was the head Chef at a busy mediterranean restuarant in Buckinghamshire. In my years of cooking there I must have eaten one dish more than any other because it was just so nice. I have no idea of there is a name for it, I learnt it from one of the owners so for the purposes of the review it shall be known as Penne talismanento

*What you will need* (serves one)

- A heavy based saucepan
- 1 x Chicken breast
- 75 ml Olive oil
- 6 x Fresh basilLeaves
- One cup of Penne or fusilli pasta
- 1x Red medium chilli pepper
- 10 x Button mushrooms
- Rock salt and black pepper
- Parmesan cheese (optional)

Penne Rigate works best due to the shape. Because there is no sauce and only the flavour from the olive oil it is important to choose a pasta that has a shape that can retain the flavour. Penne holds the flavour in the middle and the twists in fusilli pasta also work. There are no measurements because I have no idea but as a rule of thumb add a cupful of pasta for one portion and scale everything else based on that.

Cook the pasta in a panful of salted water until it is firm to the bite (al dente) While the pasta is cooking dice the chicken , thinly slice the chilli and quarter the mushrooms. Once the pasta is cooked remove from the pan and using a colander drain well and place to one side. It helps to add a little oil and coat the pasta to stop it from sticking together as it cools.

Next, dice the chicken and fry in olive oil until half cooked, then add the chilli and the mushrooms. For added flavour you can use basil infused olive oil but be aware that you cannot heat it up as much as normal frying oil as it will burn. Continue to fry until the chicken is cooked and then turn off the heat and add the pasta and more olive oil. Add enough olive oil so there is some visible at the bottom of the pan and stir until all of the ingrdients are covered then tear the basil gently and add a few leaves to the pan, salt and pepper to taste, mix it all around again and serve straight away with shaved parmesan on top if desired.

The dish takes about 3 minutes to prepare and 7 minutes to cook, With practice the whole thing can be prepared and made in just over 5 minutes.

Summary: Makes me hungry just thinking about it.........