The best recipe my mother has... Try this out and have an orgasm in your mouth. Seriously.
Pasta and Chicken in the Pink
1 crushed garlic clove
2 chicken breasts, skinned, boned and halved
2 tbsp olive oil, divided
1 tsp salt, divided
1 tbsp butter
1/4 cup dry white wine
1 1/2 cup Italian tomatoes in puree
1 1/4 cup whipping cream
1/4 tsp freshly ground pepper
12 oz ziti or penne, cooked
6 oz. Italian fontina cheese, cubed
1 cup freshly grated parmesan cheese
1 yellow pepper, julienned
1 red pepper, julienned
Preheat over to 425 degrees. Lightly butter a shallow 2 1/2 qt baking dish. Put garlic over both sides of chicken breast. Mince garlic and set aside. In a large heavy skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook until lightly golden, about 1 minute per side. Remove chicken and sprinkle with 1/2 tsp salt. Cut into strips about 1/2 inch thick.
In same skillet, melt butter over medium-high heat. Add reserved garlic and cook for 1 minute. Add wine and cook until liquid is almost evaporated, scraping up brown bits from bottom. Add tomatoes, stirring to break up. Add cream, pepper, remaining 1.2 tsp salt and chicken. Stir. Bring just to simmer. Remove from heat. In large bowl, toss well pasta, chicken mixture and cheeses. Tranfer to prepared dish. Arrange peppers on top. Brush with remaining oil. Bake for 25 minutes....
So good... Just try it...
Pasta and Chicken in the Pink
1 crushed garlic clove
2 chicken breasts, skinned, boned and halved
2 tbsp olive oil, divided
1 tsp salt, divided
1 tbsp butter
1/4 cup dry white wine
1 1/2 cup Italian tomatoes in puree
1 1/4 cup whipping cream
1/4 tsp freshly ground pepper
12 oz ziti or penne, cooked
6 oz. Italian fontina cheese, cubed
1 cup freshly grated parmesan cheese
1 yellow pepper, julienned
1 red pepper, julienned
Preheat over to 425 degrees. Lightly butter a shallow 2 1/2 qt baking dish. Put garlic over both sides of chicken breast. Mince garlic and set aside. In a large heavy skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook until lightly golden, about 1 minute per side. Remove chicken and sprinkle with 1/2 tsp salt. Cut into strips about 1/2 inch thick.
In same skillet, melt butter over medium-high heat. Add reserved garlic and cook for 1 minute. Add wine and cook until liquid is almost evaporated, scraping up brown bits from bottom. Add tomatoes, stirring to break up. Add cream, pepper, remaining 1.2 tsp salt and chicken. Stir. Bring just to simmer. Remove from heat. In large bowl, toss well pasta, chicken mixture and cheeses. Tranfer to prepared dish. Arrange peppers on top. Brush with remaining oil. Bake for 25 minutes....
So good... Just try it...
dasha:
there was two, but one did not make it.
dallas:
i never thought i'd look back on what i wrote about you in your testimonials and say.. hmm.. i really was in love with this boy.