Recipe courtesy of

Chef Belinda @

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Yields; 4-6 Servings




16 oz. Tri colored Rotini Pasta

3 oz. Olive Oil

2 oz. White Wine

12 oz. Chicken Breasts, boneless, cut into medium dice

3 pc. Garlic Cloves, minced

1/2 pc. Onion, small dice

2 pc. Plum Tomatoes, small dice

1 Tbsp. Dry Basil

1 T. Saffron steeped in 3 oz. of hot water for 15 minutes

Salt & Black Pepper, as needed


Method -

Use a large pot to boil a gallon of water, add a teaspoon of salt and the rotini pasta. Cook the pasta until it is until Aldente, cool it in a colander under cold running water. Lightly toss it with 1 teaspoon of olive oil and reserve. Return the pot to the stove with a few cups of water; turn the stove to low heat.

Use a Chef knife to mince the garlic, dice the onion and tomatoes. Place the saffron in a cup and add 3 ounces of hot water, let it steep for 15 minutes to release the color and flavor.

In a large saute pan, heat the olive oil and saute the chicken until light brown, add garlic and onions and cook for a minute. Add the tomatoes, saffron and wine with the seasonings, let reduce for a minute, let simmer. Place the rotini pasta back in the pot and stir it until heated. Toss in a little salt & pepper and place it in pasta bowls. Top it off with the chicken mixture and garnish with Parmesan cheese. Serve with chilled chardonnay!


Chefs Notes- This is a great recipe for summer when the plum tomatoes are at their peak with full-bodied flavor. Keep your knives sharp! Sharp knives = safe knives.

The best saffron will produce more color and flavor with the least amount used.



Recipe courtesy of

Chef Belinda @


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