Maple Leaf Prime Fusili

Recipe contribution from Daniel Delorme, at Holiday Inn Harbourview, Halifax, NS

Ingredients
(Serves six)

• 12 ounces uncooked fusili pasta
• 3 large chicken breasts (cut into strips)
• 1 cup julienne vegetables (carrot, leek, fennel, turnip, celery)
• 1 cup vegetable broth (chicken/beef broth optional)
• 2 tomatoes (chopped)
• 2 tbsp. parmesean cheese
• salt and pepper to taste
• 6 large leaves basil (chopped)
• 5 ml parsley (chopped)
• 2 tbsp. olive oil
• 2 large cloves garlic (chopped)
• 4 shallots (chopped - onions optional)
• 2 tbsp. balsamic vinegar
• pink peppercorns

Method

1. Cook pasta in salted boiling water with a teaspoon of oil in the water, be sure to stir well at the start of cooking. Cool in cold water bath when pasta is cooked just a bit chewy. Have hot water ready to re heat pasta slightly. If your timing is good you may skip the cool and reheat process.
2. In a large sauté pan add the olive oil, garlic, shallots then sweat. Add the vegetables, chicken, tomato, balsamic vinegar and cook. Then add the vegetable stock, seasoning, herbs. When the sauce is ready add the pasta and garnish with basil tops, pink peppercorn.
3. Enjoy!

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