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Brio Pasta Florentino



PASTA FLORENTINO
Brio Tuscan Grille Recipe

Serves 4

Pasta:
2 ounces extra virgin olive oil
1 teaspoon fresh garlic, chopped
6 ounces grilled chicken
2 ounces sliced mushrooms
2 ounces Roma tomatoes, diced
1/2 cup chicken or vegetable Stock
2 tablespoons butter
1 teaspoon mixed herbs
2 pinches salt and pepper
2 ounces fresh spinach
14 ounces cooked pasta
2 tablespoons feta cheese
2 tablespoons pesto bread crumbs

Pesto Bread Crumbs
2 tablespoons Panko Bread Crumbs
1 teaspoon of prepared pesto

Pasta:  In a saute pan heat oil, add garlic, chicken and mushrooms. Saute. Add tomatoes, chicken or vegetable stock, herbs, butter and 2 tbsp feta cheese. Season with salt & pepper. Heat pasta in hot water. Add hot, cooked rigatoni to saute pan. Add spinach, making sure not to over cook.
Toss to combine.

Pesto Bread Crumbs:  Combine ingredients.

To Serve:  Tower in center of a plate. Garnish with 2 tablespoons feta cheese and pesto crumbs. For a touch of extra color you can garnish with fresh parsley.


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