Fusilli Pasta with Sun-Dried Tomatoes and Broccolini

My wife and kids like a simple pasta dish that is on California Pizza Kitchen's menu. This is my attempt at mimicking it, and according to everyone it was a success. It's fairly basic garlic and oil coated pasta dish that I'm sure a lot of restaurants offer as it is quick and simple.

I substituted Bartolini brand Torcetti for the Fusilli. Highly recommend.

Fusilli Pasta with Sun-Dried Tomatoes and Broccolini
Serves 4

1 lb fusilli pasta
1/2 cup extra virgin olive oil
1 tsp salt
5 garlic cloves, thinly sliced
1 Tbl dried Thyme or 2 Tbls fresh Thyme
8 oz. oil-packed sun-dried tomatoes, drained and thinly sliced
1 bunch broccolini
1/2 cup grated Parmesan cheese

Bring a large pot of water to a boil, add a dash of salt, and cook pasta to desired doneness, see package directions usually 10 minutes.

While pasta is cooking, add olive oil to a sauté pan over medium heat. Add garlic and salt and cook for 2-3 minutes before garlic slices burn. Add sun-dried tomatoes, thyme and broccolini to pan and coat cooking for 4 minutes on medium heat. Turn heat down to simmer.

What pasta is done, drain the water and add cooked pasta to sauté pan turning up the heat to medium and tossing to coat the pasta with the olive oil and vegetables. Add the 1/2 cup of Parmesan cheese last and turn to coat.

Serve immediately. You can add more cheese if you like after plating the dish.

Fettuccine Alfredo with Broccoli and Chicken

Here is a simple pasta recipe that only takes 20 minutes to make. I highly recommend fresh pasta or at least the refrigerated pasta you can find at gourmet markets. If you're local to SE Michigan, definitely add Ventimiglia Italian Foods in Sterling Heights to your shopping routine and pick up some of their fresh Fettuccine.

Fettuccine Alfredo with Chicken and Broccoli

Serves 4

1 lb fresh Fettuccine
1 1/2 cups heavy Cream
2 tablespoons unsalted butter
2 cups grated Parmesan
2 garlic cloves, smashed and sliced
1/4 teaspoon freshly grated Nutmeg
salt and freshly ground black pepper

1 boneless skinless chicken breat, cut into bite size slices
1 tablespoon butter
1 tablespoon olive oil
1 cup fresh broccoli, tops only

Boil enough water for the Fettuccine; add a few dash of salt to the water. Heat the butter and olive oil and cook the chicken in a sauté pan, turning to brown both sides, 10 minutes. Remove chicken from the pan, set aside.

Start the sauce, using the sauté pan you cooked the chicken in (do not wash). Add the butter and garlic to the pan on medium heat. Once the butter is fully melted add the heavy cream and Parmesan to the pan, mixing the sauce with a whisk. Add the grated nutmeg and salt and pepper to taste. Once well blended, get the sauce to a boil and then reduce heat to low and stir occasionally.

Put the broccoli in a small pan with water barely covering the vegetable. Add a dash of salt for flavor and heat the pan on high heat. Once boiling, let it cook for two minutes and then remove broccoli.

Add the broccoli and chicken to the sauce. Now, add the fresh Fettuccine to the pasta water that is boiling. Cook the fresh pasta for about 3 minutes and add the Fettuccine to the sauce in the sauté pan and mix the pasta and sauce together to fully coat while still in the pan, this is easiest if you add the Fettuccine in small batches and toss, repeat.

Serve the pasta and add some chopped parsley and sprinkle with more Parmesan. Add some garlic bread or focaccia slices to complete the meal.