tag:blogger.com,1999:blog-6927660602752656227.post6275321836731247611..comments2009-05-04T00:12:47.563-05:00Ironjackhttp://www.blogger.com/profile/16441887771747701206ironjack@gmail.comBlogger5125tag:blogger.com,1999:blog-6927660602752656227.post-82880963429176593732009-05-04T00:12:00.000-05:002009-05-04T00:12:00.000-05:00Hey thanks for the compliment! Saw your rendition and it looks very yummy as well. mmmm Sausage.....Ironjackhttp://www.blogger.com/profile/16441887771747701206noreply@blogger.comtag:blogger.com,1999:blog-6927660602752656227.post-69456700742349998352009-05-02T00:20:00.000-05:002009-05-02T00:20:00.000-05:00I like what you came up with to go with your agnolottis. Looks delicious!Juliehttp://www.blogger.com/profile/11137819611978764705noreply@blogger.comtag:blogger.com,1999:blog-6927660602752656227.post-82214742312933213372009-04-30T08:55:00.000-05:002009-04-30T08:55:00.000-05:00well I'm fairly certain it's not Gluten Free. The pasta pretty much precludes that from being possible. If you find some GF raviolis (I'm sure there are some since there is GF pasta) you could then consider the recipe Gluten Free.<br /><br />Hope you find some, it's a great simple recipe. Thanks for coming by!Ironjackhttp://www.blogger.com/profile/16441887771747701206noreply@blogger.comtag:blogger.com,1999:blog-6927660602752656227.post-9669452226775639972009-04-30T08:14:00.000-05:002009-04-30T08:14:00.000-05:00It's not gluten free, is it? Sure hope it is so I can have some. Sounds yummy!Jenniferhttp://www.blogger.com/profile/02394469460708803594noreply@blogger.comtag:blogger.com,1999:blog-6927660602752656227.post-38589718011287410512009-04-28T16:37:00.000-05:002009-04-28T16:37:00.000-05:00Wild Mushroom Agnolotti with Pine nut artichoke lemon sauce <br />--By Ironjack<br /><br />If anyone cares, since I already posted the recipe to foodbuzz:<br /><br /><br />2 chicken breast<br />Extra Virgin Olive Oil Spray<br />1 pkg Buitoni Wild Mushroom Agnolotti<br />1/4 cu Pine nuts<br />1 lemon (Juice + zest)<br />2 Tbsp butter<br />2-3 Tbsp Extra Virgin Olive Oil<br />1 (14.5) oz can of Quartered Artichoke hearts<br />1 tbsp Capers<br />1/4 cu shredded Parmesian Cheese<br />Salt and Pepper to taste<br /><br />Start by salting and bring to boil a large pot of water for the pasta.<br /><br />Bring a skillet up to medium heat. Rinse and pat dry chicken breast and quickly salt and pepper each side. Spray you pan with the oil and brown the chicken breasts 3-4 mins per side. Remove from skillet when cooked through.<br /><br />You’re water should be boiling at this point. Cook the pasta according to instructions (4-6 mins)<br /><br />While your pasta is cooking toast the pine nuts in the same skillet you used for the chicken. They should be nice and golden brown.<br /><br />Deglaze your pan by squeezing your lemon into your pan and briefly use the liquid to scrape up the brown bits in the pan.<br /><br />Add butter and olive oil. When the butter is melted add the artichoke hearts, capers and toss until thoroughly incorporated.<br /><br />By this time your pasta is ready, quickly drain the pasta and toss in the sauce.<br /><br />Serve chicken over the pasta and dust with Parmesan cheese.<br /><br />Or see it <A HREF="http://www.foodbuzz.com/recipes/1040558-wild-mushroom-agnolotti-with-pine-nut-artichoke-lemon-sauce" REL="nofollow">here</A>Ironjackhttp://www.blogger.com/profile/16441887771747701206noreply@blogger.com