"Nancy's Pasta" at Maggiano's Little Italy in Plano by Executive Chef Johnny Poche'
1 small zucchini sliced on the bias
5 asparagus spears sliced thin
1 each Chicken breast fresh herb encrusted and roasted then pulled apart
1 roma tomato diced small
1/4 cup roasted garlic
1/4 cup of pine nuts garnished on top
5 basil leaves torn and tossed in pasta
Sauce: 2 cups of chicken stock that has been simmered with parmesan rinds for 30 min
In a hot sauté pan add extra virgin olive oil to pan and lightly sauté the zucchini and the asparagus, Next add the chicken breast, garlic, tomatoes, sauce, basil and garnish with the pine nuts. Place on a platter or a pasta bowl. Enjoy!
