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Pasta with Chicken, Risotto-Style

Recipe courtesy Mark Bittman
Show: The Minimalist Episode: Pasta

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4

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Total Reviews: 6

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  • on December 20, 2012

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    Very tasty! A wonderful recipe.

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  • on November 21, 2011

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    i actually thought i was going to be really bland and have no taste to it. but once it was done and i added the parm cheese to it, it was excellent. my kids thought it was delicious. as long as the kids are happy, i'm happy. very good dish.

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  • on September 21, 2011

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    I thought this was a great dish. Husband and kids gave it the thumbs up too. As the title says this is a risotto style dish which means you saute the pasta first then slowly add your liquid and let absorb. I used left over rotisserie chix and mini penne and in less than 30 minutes we had a great weekday meal.

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  • on August 13, 2011

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    Very Poor directions. This is like a leftover dish, which can be good, but not with these horrible directions. Mushrooms don't take 10 minutes to cook. I would use precooked chicken and pasta cooked to al dente and cook a lot less time.

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  • on August 09, 2011

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    Not clear- do you cook (dried pasta as normal first or do you have to use fresh pasta?

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  • on July 19, 2011

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    This looks fabulous and always looking for figure-friendly ways to incorporate pasta - but tired of the tomato sauce way. Will this method also work with high-fiber pasta?

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