Here's that really good pasta recipe I promised you. I made it for my mom the other night and she was really impressed. This is the same woman that was happy I made it through college.
Here's the back story. As if you give a hoot or even asked. But I find it amusing in our high-tech world.
11 1/2 years ago I was a flight attendant. I would spend three nights a week away from home, usually in Orange County, Chicago, San Diego, or Vegas. One day I was on the treadmill at the hotel gym in Sacramento, watching a local news broadcast. A local chef came on and prepared a great looking pasta dish. I returned home and told Scot the TV channel and city where I had seen the recipe made.
The next day, he returned home with the printed recipe. He had gone to work, looked up this station's website (WHAT???) and printed the recipe for me. He might as well handed me a bar of gold. I was dumbfounded. Where was the recipe? Was it floating inside the computer? How did he find this website on this so-called information super highway? How did he get directions to this site?
MY MIND WAS BLOWN. Shortly after this event I had a complete meltdown where I infamously screamed "the Internet is passing me by!!!!!!" I was so perplexed by technology, yet so hungry to understand it. Some years later, it finally sunk in. I think. Scot loves to sarcastically repeat my whine when I'm completing a flying-fingers order on Amazon.
On to the recipe. I've been making it all these years. It was as delicious as it looked on the 12- inch gym TV. I have Scot to thank for finding it inside that big electronic box that sat on his office desk, all those years ago.
Pasta Creole Chicken
2 pieces boneless/skinless, cooked chicken breast
1 tbsp. olive oil
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1 tsp. chopped fresh garlic
1/4 cup red wine
salt and pepper to taste
1/2 cup heavy cream (I use fat-free half-n-half. I have used both and there is NO diff. in richness or flavor)
1/2 cup marinara sauce
1/8 tsp. cayenne pepper
1/8 tsp. chili pepper flakes
2 cups cooked penne pasta
- Heat olive oil in pan. Add onion, green and red pepper, and garlic. Stir and cook approximately 1/2 minutes.
-Add red wine, salt and pepper, heavy cream (FF half-n-half), and marinara. - cook over medium-high heat for 5-7 minutes to thicken sauce. Add sliced chicken, cayenne pepper and chili flakes. Stir in cooked pasta.
- serves 2.
My notes: I've served it over every kind of pasta. I've added more cayenne for spicier people, and I've tripled the recipe. The FF half-n-half works great. The wine MAKES it!!! They will think you slaved all day; tell them you did.
2 comments:
That recipe sounds to die for!! I will save it to try myself! Question though, how much marinara sauce? 1/2 cup?
yup, that's it. However, I usually double the entire recipe.
Post a Comment