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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
4-6 boneless, skinless chicken breasts
1/2 cup sun dried tomatoes, cut julienne style
1 cup shitake mushrooms, sliced
1 tsp dried basil
Dash of salt and pepper
Dash of white wine
2 cups cleaned spinach
1/2 cup fresh basil, chopped
2 cups garlic cream sauce (recipe follows)
3/4 lb cooked fettuccine
2 tbsp olive oil
Grated Asiago or Parmesan cheese
Cracked pepper
Rub chicken with olive oil and grill. Slice into thin strips. Add about 1 tbsp olive oil to a hot pan. Quickly saute chicken with next 4 ingredients. Add wine and cook for 30 seconds. Add next 3 ingredients and reduce for about 3 minutes on high heat. Add cooked pasta and toss. Continue to cook for 2-3 minutes. Serve with cheese and cracked pepper. Serves 4.
Garlic Cream Sauce
3 cups garlic cloves, cleaned and peeled
1 1/2 cups white wine and chicken stock
2 quarts heavy cream
Place garlic at bottom of heavy stock pot. Cover with wine and let reduce over heat until liquid evaporates. Cover with stock and similarly reduce. Add cream; bring to a broth. Remove from heat and strain puree garlic. Return puree to mixture. Excess keeps, refrigerated, for 10 days.
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GRILLED CHICKEN PASTA I
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
4-6 boneless, skinless chicken breasts
1/2 cup sun dried tomatoes, cut julienne style
1 cup shitake mushrooms, sliced
1 tsp dried basil
Dash of salt and pepper
Dash of white wine
2 cups cleaned spinach
1/2 cup fresh basil, chopped
2 cups garlic cream sauce (recipe follows)
3/4 lb cooked fettuccine
2 tbsp olive oil
Grated Asiago or Parmesan cheese
Cracked pepper
Rub chicken with olive oil and grill. Slice into thin strips. Add about 1 tbsp olive oil to a hot pan. Quickly saute chicken with next 4 ingredients. Add wine and cook for 30 seconds. Add next 3 ingredients and reduce for about 3 minutes on high heat. Add cooked pasta and toss. Continue to cook for 2-3 minutes. Serve with cheese and cracked pepper. Serves 4.
Garlic Cream Sauce
3 cups garlic cloves, cleaned and peeled
1 1/2 cups white wine and chicken stock
2 quarts heavy cream
Place garlic at bottom of heavy stock pot. Cover with wine and let reduce over heat until liquid evaporates. Cover with stock and similarly reduce. Add cream; bring to a broth. Remove from heat and strain puree garlic. Return puree to mixture. Excess keeps, refrigerated, for 10 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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