Pasta Di Parma with Sun Dried Tomatoes and Balsamic Reduction Sauce
This is a great summer dish. Throw in some corn cut off the cob for extra sweetness and crunch. When in Parma, visit Le Sorelle Picchi Ristorante and have a plate of their pumpkin ravioli in sage brown butter. The version, made by these sisters, is the world standard. Maybe this Pasta alla Parmigiana will also be on the menu there. Buon appetito!
- 16 ounces dried penne, or your favorite pasta
- 1 tbsp butter
- 2-3 chicken breasts, cut into 1-inch slices
- 1 yellow squash chopped into 1-inch slices
- 1 zucchini chopped into 1-inch slices
- 1 white onion, chopped into 1-inch slices
- 4 sprigs fresh rosemary minced, more for garnish
- 2 cloves fresh garlic, minced
- 1 – 8.5 ounce Bella Sun Luci Sun Dried Tomato Halves in Olive Oil & Herbs
- 2-3 roasted peppers, chopped into 1-inch slices
- ¾ cup balsamic vinegar
- 1/3 cup small chunks or parmesan cheese (or shredded-optional)
- Salt and Pepper
- Cook pasta according to directions.
- Melt the butter in a large sauté pan and add the chicken.
- Season chicken generously with salt and pepper.
- When the chicken is browned, add garlic, rosemary, onion, zucchini and squash.
- Sauté until onions soften and then add the tomatoes and red peppers.
- Mix all of the vegetables together.
- Add the balsamic vinegar to pan.
- Increase heat and allow the vinegar to reduce down until it coats the vegetables and sweetens.
- Mix in the pasta, and top with parmesan cheese and sprigs of rosemary.