12 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
4 Tbs. Italian dry vermouth
2 tsp. chopped fresh rosemary
1 Tbs. olive oil
1 onion, finely chopped
1-2 cloves garlic, minced
3 1/2 oz. diced salami (optional)
2 1/2 C. dried farfalle (bow tie) pasta or pasta of your choice
1 Tbs. balsamic vinegar
1 14-oz. can cherry tomatoes
pinch of dried red chilies
salt and pepper to taste
Place the chicken pieces in a large bowl, pour in the vermouth, and sprinkle with half the chopped rosemary and salt and pepper to taste. Stir well and set aside.
Heat the oil in a large pan, add the onion, garlic and salami, cooking over medium heat for about 5 minutes, stirring frequently so garlic does not burn.
Cook the pasta according to the package instructions.
Add the chicken and vermouth to the onion and salami, increase the heat to high, and cook for 3 minutes, or until the chicken is white on all sides.
Sprinkle the vinegar over the chicken. Add the cherry tomatoes and dried chilies. Stir well and simmer for a few minutes more until the chicken is cooked. Taste often and adjust seasoning.
Drain the pasta and combine it in the pan with the chicken and tomatoes. add remaining rosemary toss the pasta and sauce together.
My fridge isn’t working and so I am trying to clear my fridge of food. Had half a chorizo sausage left and so decided to make this pasta dish with chorizo as a substitute for salami (I prefer chorizo anyway).