Culinary School serves up restaurant

AUSTIN (KXAN) - La Bistrette services up lunch, once a week, from Austin Community College's culinary program.

Culinary student Elizabeth Knippa and chief Sandi Pepper were in studio on Saturday morning to demonstrate some culinary skills. The restaurant is open  on Wednesdays, for lunch, and an evening edition of food service will commence in the fall at La Bistro.

Here is one of the recipes:

Creamy Penne with Grilled Chicken and Sundried Tomatoes

Servings: 10

Ingredients

·         10 boneless skinless chicken breast, marinated, grilled, sliced

o   Marinade

1 2/3 each lemon

1 cup olive oil

½ cup sweet onion, chopped

4 cloves garlic, crushed

 

·         4 whole roasted garlic cloves

·         1 lb haricot verts, blanched and cut to penne size

·         10 oz sun dried tomatoes, julienned

·         2 tsps Chef Pepper House Herb Blend

·         1 ½ lbs penne pasta, al dente

·         5/8 cup white wine

·         1 3/8 cups olive oil, as needed

·         10 oz fresh romano cheese, grated

Directions:

Trim chicken. Squeeze and cut lemon and combine with remaining ingredients in marinade. Marinate 1 hour and grilled chicken to 160F. Slice.

Blanch and cut haricot verts to match the size of the cooked penne pasta.

Julienne the sundried tomatoes into 1 inch length slices. Cook pasta al dente. Roast garlic cloves and dice.

Heat sauté pan and add oil as needed. Add haricot verts, roasted garlic, artichoke hearts, and sauté until heated through. Deglaze with white wine, add cream until it bubbles. Add pasta, chicken and sundried tomatoes and toss.

Portion into individual pasta bowls and garnish with fresh parsley and fresh grated romano.