• 13Jun

    Father’s Day Fettuccine with Aldo & Sons and Cleverley

    Since 1986 Aldo Catania’s La Strada has been a landmark restaurant in Houston. Now his two young sons are learning the family business. For Father’s Day, the Catania’s show Houston restaurant journalist Cleverley Stone how to cook a perfect pasta dish that’s tasty and healthy for Dad.

    WATCH: Cleverley, Chef Aldo on FOX 26 Morning News

    Jalapeno Fettuccine Pasta
    Source: Aldo Catania, Owner of La Strada

    Ingredients:

    • 1 pound of fettuccine pasta
    • 2-3 ripe roma tomatoes, cubed & seeded
    • 1 cup black beans
    • 2 – 8 oz grilled chicken breasts, cut into 3/4” cubes
    • 2 cups chicken broth
    • 1 cup chopped fresh cleaned cilantro, stems removed
    • 4 tablespoons extra virgin olive oil
    • 2 teaspoons shallots
    • 1 teaspoon minced jalapeno (optional)
    • 4 whole grilled jalapenos (for garnish)
    • ½ cup grated reggiano parmigiano
    • 2 teaspoons minced raw garlic
    • Salt & pepper to taste

    Method:

    1. Boil water for pasta.
    2. Start warming olive oil in sauté pan. Add garlic, shallots and 3/4 cup of chicken broth. Bring to a boil.
    3. Add chicken, 1/4 cup cilantro, minced jalapeno and black beans.
    4. Add pasta to boiling water, cook for 4-7 minutes.5. Strain pasta. Add 1/4 cup of the pasta water to the chicken mixture.
    5. Add tomatoes to chicken mixture and cook for 2-3 minutes until thickened.
    6. Add extra chicken stock if needed.

    To serve:

    1. Toss all of the pasta with parmesan cheese and reserved cilantro.
    2. Divide pasta into 4 equal parts. Pile pasta in center of four plates.
    3. Garnish each plate with one whole grilled jalapeno.
    4. Let dish sit for 1-2 minutes so flavors can meld before serving.

    Serves 4.

    Cleverley.com | La Strada

    Filed under: Cleverley Stone, Entrees, Features, Recipes
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