Buns Pasta Pablo

Featured by Whitehall Lane Winery in the Diamond Wine Club.

Description

Fresh and fragrant ingredients combined to make a simple, yet magical, flavor combination.

Yield: Two 6 oz servings
Prep Time: 15 Minutes
Cook Time: 35 Minutes

Ingredients


Salsa:
• 6 roma tomatoes, seeded, cut into 1/4 inch cubes
• 1/2 medium sized yellow onion, finely diced
• 1/2 bunch cilantro, chopped
• 1 teaspoon salt
• Juice of 2 limes

Pasta:
• 12 ounces Capellini, Angel Hair, or Linguine
• 1 tablespoon canola or vegetable oil
• 1 tablespoon finely chopped fresh garlic
• 3/4 pound Boneless chicken breast, cut into 1/2 inch diagonals
• 1/4 teaspoon salt
• 1/4 EACH: thyme, basil and oregano (dried)
• 1/2 teaspoon fresh ground pepper
• 8 ounces Chicken stock
• 1 teaspoon butter

Instructions


Combine all salsa ingredients and set aside.

Bring a large pot of water to a boil, add a dash of salt and then pasta. Cook until al dente. While pasta is cooking, make the sauce.

In a large sauté pan, heat oil over medium heat. Add garlic and cook until softened. Add the salsa, chicken stock, and cooked, drained, pasta. Lift and stir to combine. Bring to a boil, then simmer until sauce reduces somewhat. Enjoy with a glass or two of Whitehall Lane Sauvignon Blanc!

Variations:
Pasta Pablo can be made omitting the chicken or substituting prawns, clams, or mussels. Cook prawns in the same manner as the chicken, until they are nearly white; don’t over-cook. Add clams or mussels to sauce when adding the pasta. Cook just until open, then remove from sauce and use to garnish individual servings of pasta.



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