Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Boil enough water to cover pasta. Make sure water is heavily salted. Cook pasta until al dente; cool in an ice bath and strain. Drizzle extra virgin olive oil on pasta to prevent from sticking together.

Cube the chicken breast; sauté over low heat with butter until cooked to medium rare. Strain off any excess liquid and place in freezer until cooled.

Sauce:
Saute garlic, pancetta, shallots, sundried tomatoes, white wine and remaining extra virgin olive oil over low heat until wine is cooked off. Cool over an ice bath.

Combine the uncooked peppers and onion, in a zip lock. Combine kalamata olives, with chicken in freezer bag; add pasta and sauce.

In a smaller bag combine parsley, rosemary, Parmesan and pine nuts. Smooth out bags so that they are even and thin as possible.

To heat: add pasta to medium-hot sauté pan. Heat until hot, finish with Parmesan mixture, peppers and onion. Serve.

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Ingredients:

8 oz rigotoni pasta
1/4 cup extra virgin olive oil
6 oz chicken breast
1/4 stick butter
1 garlic bulb, oven roasted until soft
1 oz pancetta, oven dried and chopped; reserve the rendered fat
1/2 shallot, diced small
1 oz sundried tomatoes, chopped
1/2 cup white wine
1/2 red pepper or yellow pepper, cubed
1/4 cup red onion, sliced 1/4"
1 oz kalamata olives, chopped
1/2 oz Italian parsley, chopped and oven dried
1/4t rosemary, chopped
1 oz Parmesan cheese, shredded
1 oz pine nuts, toasted

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