Posted at: 08/16/2012 5:34 PM | Updated at: 08/18/2012 9:19 AM
from Scotti's Restaurant & Pizzeria
(Makes 4 Servings)
4 quarts of water
pinch of salt to season water
6 tablespoons olive oil
4 tablespoons garlic, sliced
8 ounces sweet baked Italian sausage, sliced
1 pound broccoli florets, steamed
12 ounces baby spinach, cleaned
12 ounces cooked chicken breast, sliced
Salt and pepper to taste
Pinch of oregano
Pinch of red pepper flakes
1 ounce chopped parsley
4 tablespoons freshly grated Parmigiano-Reggiano
1 pound of egg fettuccine nests
Bring 4 quarts of lightly salted water to a boil. Place the baked, sliced sausage in an oven for 15 minutes to lightly crisp.
Add the olive oil and sliced garlic to a large saute pan over medium heat. Keep a very close eye on th garlic as you saute. Once the garlic has reached a slight bronze color, add the broccoli florets, baby spinach and sliced chicken breast. Add salt, pepper and oregano to taste. Next, add 6 tablespoons of the boiling water to stop the garlic from cooking and stir well. Cover the pan to heat thoroughly.
Add the fettuccine to the boiling water and cook to desired tenderness. Drain the pasta and plate.
Spoon the greens and chicken with the garlic and oil sauce over the fettuccine. Add the sliced sausage on top and garnish with red pepper flakes, parsley and grated cheese.