1. In a 12 inch skillet, sauté the shallot until clear.
In a second skillet, warm the pre-cooked chicken in a tablespoon of the oil from the sundries tomatoes.
2.Bring a large pot of generously salted water to a boil. Add pasta and cook until very al dente, about 2 minutes less than what is called for on package instructions. Reserve 1 cup of the pasta water before draining.
3.transfer pasta to the skillet. Add butter and 1/2 cup pasta water. Bring to a simmer over medium heat.
4. Reduce heat to low, and mix in Grana Padano and cracked pepper. Toss the pasta with tongs to thoroughly cost with the sauce. Toss in the sundries tomatoes. Keep everything at a gentle simmer just until the cheese melts and sauce thickens slightly. About 1 minute.
5. Remove from heat, then stir in the Pecorino Romano. Zest lemon over the pasta.
If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating.
Divide between 2 warm bowls. Drizzle with oil and lemon juice and garnish with chicken.
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|Serving Size: 1 Serving (1119g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 8078 (96%)|
|Amt Per Serving||% DV|
|Total Fat 897.6g||1197 %|
|Saturated Fat 139.1g||695 %|
|Monounsaturated Fat 639.3g|
|Polyunsanturated Fat 93.2g|
|Cholesterol 90.2mg||28 %|
|Sodium 651.2mg||22 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 108.1g||32 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 90.9g|
|Protein 20.9g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8417
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