Serve with a tossed salad and Italian bread sticks.
1 tablespoon salt
1 pound dried spaghetti
2 cups frozen green peas
1 1/2 pounds chicken tenders
3 ounces garlic-infused olive oil
A handful of whole flat-leaf parsley leaves
A handful of freshly grated Parmigiano-Reggiano cheese
In a stockpot or Dutch oven, boil 5 quarts of water. When it boils, add the salt. Add the spaghetti to the water and stir it continuously for 2 minutes. Cook it another 4 minutes, or until when you bite a piece you see a thin ring of white uncooked pasta in the center of the spaghetti strand. Add the chicken and peas to the pasta water and bring water back to a simmer. Simmer for 2 minutes. Drain the pasta, peas, and chicken.
Heat a large saute pan over medium heat. Add the garlic oil and let it get hot. Add the parsley leaves, and let them sizzle for a second or two, then add the drained pasta, peas, and chicken.
Toss the pasta in the pan for about 2 minutes. Season to taste with salt, pepper, and Parmigiano. Makes 4 servings.
From Rocco’s Real Life Recipes by Rocco Dispirito
That’s a great recipe! Rocco really knows how to cook things quickly and easily. He recently hosted a web how-to cooking series about Mediterranean style cooking. Check out http://www.whatsyourmedstyle.com/medstyle/demo.aspx?cat=b to get some great pointers from Rocco DiSpirito. Enjoy! He shows how great Bertoli Mediterranean Style Frozen Dinners for cooking something that’s fast, healthy and tastes good. I have the inside scoop because I work with them.