Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Pasta Yandolino




Source of Recipe


KSL
Pasta Yandolino
Ingredients:

* 1 oz Olive Oil
* 1 tsp Garlic, Chopped
* 6 oz Grilled Chicken, sliced
* 2 oz Cremini Mushrooms, sliced
* 2 oz Tomatoes, diced
* 4 oz Chicken Stock
* 2 oz Herb Butter*
* 2 Tbsp Feta Cheese
* Salt and Pepper to your liking
* 2 oz Spinach
* 14 oz Rigatoni Pasta, cooked
* 4 Tbsp Feta Cheese
* 2 Tbsp Pesto Bread Crumbs*

Herb Butter

* � lb Whole, Unsalted Butter at room temperature
* � tsp Garlic, chopped
* � Tbsp Fresh Herbs, chopped (thyme, parsley & basil)
* � tsp Kosher Salt
* � tsp Black Pepper, ground
* Mix ingredients well until Smooth
* *Pesto Bread Crumbs
* 2 � oz Panko (Japanese) Crumbs, toasted
* � oz Pesto


Method:

Serves: 4

In Sautee pan, heat oil, add garlic, chicken and mushrooms. Saute. Add tomatoes, chicken stock, herb butter and 2 Tbsp Feta. Season with salt and pepper. Reheat pasta in hot water and drain. Add hot rigatoni to saut� pan. Add spinach, make sure not to overcook. Stir to combine. Place in a pasta, towering in the center. Garnish with 4 Tbsp Feta and pesto crumbs.

Herb Butter

Blend ingredients well in a mixing bowl