SMOKED TOMATO AND CHICKEN PASTA

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Smoked Tomato and Chicken Pasta image

Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 45m

Yield Four servings

Number Of Ingredients 7

1 1/2 tablespoons wood chips
2 chicken breasts, split, skinned but not boned
12 plum tomatoes, cored and halved lengthwise
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 pound farfalle
1/4 cup fresh basil, cut across into thin strips

Steps:

  • Place the wood chips in the bottom of a stove-top smoker and place the chicken on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the chicken is cooked through, about 45 minutes.
  • Sprinkle the tomatoes with 1/4 teaspoon of salt and pepper to taste. Remove the chicken from the rack and add the tomatoes, cut side up. Cover and smoke until the tomatoes are soft, about 25 minutes.
  • Meanwhile, take the chicken off the bone and shred. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain. Cut the tomato pieces in half crosswise.
  • Place the pasta in a large bowl and toss with the chicken, tomatoes, remaining salt, pepper and basil. Divide among 4 plates and serve.

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