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Per Tutti’s “Pinoli de Pollo” Pinenuts with ChickenPer Tutti’s “Pinoli de Pollo” Pinenuts with Chicken   

IngredientsIngredients  
  • • 12 ounces spaghettini pasta
  • • 20 ounces diced chicken
  • • 4 tablespoons virgin olive oil
  • • 1 tablespoon minced garlic
  • • salt & pepper
  • • 3 tablespoons diced sun-dried tomatoes
  • • ˝ cup pine nuts
  • • teaspoon dried oregano
  • • teaspoon of dried basil
  • • fresh spinach
  • • grated parmesan


Difficulty:Low
Vegetarian:No
No of Servings:4
Preperation Time:15 (minuts)
Cooking Time:7 (minuts)
Hits:269
Rating:No votes
Date added;:02.27.2007
Author:hsonne
DescriptionDescription  Per Tutti Ristorante, located in downtown Lafayette, changed ownership in July 2003. New owner, Guity Mofrad, loves kids and is a preschool teacher at Old Firehouse School in Lafayette. Under Guity’s ownership, the menu and atmosphere have changed to a more family-friendly neighborhood restaurant, suitable for all ages, budgets, and tastes. Everyday dishes are produced from the freshest ingredients. Per Tutti offers fresh Italian and Mediterranean cuisine, such as seafood, grilled meats, gourmet pizzas, pastas, sandwiches and more. Per Tutti’s chef has generously agreed to share the following recipe with LMC members. Salute e buon apettito!
InstructionsInstructions  1. Boil spaghettini pasta for 9 minutes and rinse immediately with cold water to stop the cooking process. 2. Sautee diced chicken in virgin olive oil until no longer pink. 3. Add minced garlic, salt and pepper, diced sun-dried tomatoes, pine nuts, oregano and basil. Toss on medium-high heat for 3 minutes. 4. Add the pasta to the pan; mix for two minutes in a circular motion to allow all of the flavors to absorb. 5. Add fresh spinach to the pan, toss for 30 seconds. 6. Pour fresh grated parmesan cheese on top. (Serves four)
NotesNotes  Per Tutti Ritorante, 3576 Mt. Diablo Boulevard, Lafayette. 284-5225. www.pertuttiristorante.com. (Hours: from 11:30 a.m. Monday through Saturday, and from 5:00 p.m. on Sunday).

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