Rosemary, a Fragrant
Culinary Herb
Wally Eberhart
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is an act of integrity, and faith."

Smoked Chicken in Rosemary Cream
with Bow-Tie Pasta

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Rosemary and Garlic, Moustiers-Sainte-Marie, Provence, France
Sergio Pitamitz
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A Selection of Popular Pasta Shapes
Wally Eberhart
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La Belle Cuisine

Smoked Chicken in Rosemary Cream
with Bow-Tie Pasta

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4 to 6)

“When this many toothsome ingredients are combined the meal
is guaranteed to be a smash hit. If you’re not a rosemary fan, try
flavoring the cream with basil, thyme, or oregano instead. Thee
rosemary cream and the caramelized onions can be prepared 1
day in advance. This makes the final assembly quite simple.”

1/4 cup unsalted butter
4 cups thinly sliced white onions

Rosemary Cream:
2 cups heavy cream
1/2 small yellow onion, peeled
3 sprigs (6 inches) fresh rosemary
1 bay leaf
5 black peppercorns
2 whole garlic cloves, peeled

1 pound dried bow-tie pasta
1 tablespoon olive oil
2 tablespoons minced garlic
3 cups coarsely chopped broccoli rabe
1 tablespoon chopped fresh rosemary
4 skinless, boneless smoked chicken
breast halves, cut into bite-size chunks
1 cup sun-dried tomatoes, rehydrated
and thinly sliced
1/2 cup freshly grated Parmesan cheese
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon salt
1 teaspoon freshly ground black pepper
 

1. Caramelize the white onions: Heat the butter in a large sauté pan set
over medium heat. Add the white onions and cook until golden
brown and caramelized, stirring occasionally for 30 minutes.
Reserve.
2. Meanwhile, prepare the Rosemary Cream: Combine the cream, yellow onion, rosemary sprigs, bay leaf, peppercorns, and garlic cloves in
another saucepan set over medium heat. Bring to a simmer, reduce
the heat to low and simmer gently for 30 minutes. Strain the cream
and discard the solids. Keep warm until ready to serve. Otherwise,
cool to room temperature, cover, and refrigerate overnight.
3. When ready to serve, bring a large pot of salted water to a boil over
high heat. Cook the pasta until just firm to the bite, about 10
minutes. Drain and reserve.
4. In a large, nonreactive saucepan or sauté pan set over medium heat,
heat the olive oil until it ripples. Add the minced garlic and cook for
2 minutes. Add the broccoli rabe and cook, stirring constantly, for
3 minutes more. Add the reserved rosemary cream, cooked pasta,
chopped rosemary, chicken, onions, sun-dried tomatoes, cheese,
walnuts, salt, and pepper. Toss to combine, and cook, stirring, until
just heated through, 4 to 5 minutes. Serve immediately, on warmed
large plates.

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