I get this question a lot. So on occasion, I’ll include a series on “What to make when…”
Let’s face it, who wants to make Lasagna again for dinner? I don’t. So after enjoying a fabulous meal at Prima restaurant in Minneapolis, I decided I had to re-create this pasta at home. It’s absolutely delicious and pretty close to Prima’s original. I’ve made this countless times for friends and neighbors because everyone—kids included—love it. Fancy enough for adults, tasty enough for kids. Throw a salad and bread on the table and enjoy this truly wonderful dish!
- 4 Tbls. Olive oil
- 1 pkg chicken breasts sliced very thin
- 5 Tbls. Italian seasoning
- 1 cup onion chopped
- 4 oz sun-dried tomatoes
- 1 head of roasted garlic
- 3 cups chicken stock
- 1 cup cream or half-n-half
- ½ cup Parmesan reggianno
- 3 Tbls. Parsley
- salt and pepper
- 1 box of rotini or penne noodles
Slice the top offthe garlic, drizzle with olive oil, wrap in tin foil and cook for one hour at 375 degrees.
In the meantime, slice the chicken very thin and put in a bowl with 2 Tbls. olive oil and Italian seasoning. (cut the chicken semi-frozen it’s much easier). Marinate for at least an hour.
Heat 2 more Tbls. of olive oil in a pan over med-high heat and sear chicken until cooked through, 8-10 minutes. Remove chicken from pan and set aside. Add onion to oil and cook over med. heat until translucent. Then add the sun-dried tomatoes, chicken, parsley, and roasted garlic. Cook until mixed together, 3-4 minutes. Add the chicken stock and boil over medium-high heat until stock cooks down,approximately 5-10 minutes. Add cream and cook down 5-10 minutes. Salt and pepper to taste.
Toss in cooked noodles and top with Parmesan cheese to finish.