White Reduce Sauce.. Grilled chicken with Angel hair pasta
What you will need:
2 skinless chicken breast sliced in 2 inch strips
2 small cartons heavy cream
3 gloves of garlic minced
1/2stick of real butter
1 small diced onion
salt & pepper ( to your taste )
1 box of angel hair pasta
grill seasoning ( a couple of shakes over your chicken)
olive oil
red bell peppers
2 Tablespoons of Tony Chachere's Creole Seasoning (found on the spice isle...red and green can)
Saute your sliced chicken breast seasoned with your grill seasoning 3 minutes on each side.
After the chicken is done take out of pan let rest on a plate. Add 1 tablespoon of olive oil to your pan that is still set on med high then add in your butter, diced onions, red bell pepper, sprinkle with Tony Chachere's and minced garlic, saute for 5 minutes.
( I know you cannot see the bell peppers in the picture, that's because I forgot them until the end...lol I had to saute them separately while my pasta was cooking....)
Add your 2 small cartons of heavy cream...cook and stir on medium heat until thickened. (this takes about 5 to 7 minutes) Fill a large pot with water... turn on high with lid on...it will boil quicker..A watched pot never boils so don't look at it..lol
While your cream sauce is preparing to thicken now is the time you should add your pasta to your boiling water and cook per the directions on the box, it's usually 8 to 10 minutes depending if its multi-grain pasta or regular. Drain your pasta when done..Add to your sauce...
Put your chicken back into your saute pan go around the pan once with olive oil...Ta DA your all done now sit down and enjoy your dinner... I like to sprinkle mine with red hot pepper flakes and a little more Tony Chachere's...
Matthew 7:24, " Therefore if everyone who hears these words of mine and puts them into practice is like a wise man who built his house on the rock."
Bobby's favorite! Learned it from you and still make it today...but I didn't know you used 2 CARTONS of heavy cream!!! I just use one and thin it down with water if it's too thick. Mmmmm!
ReplyDeleteHi Angie, yes I think it ends up being about 2 cups or so. It's more fattening my way but the flavor is over the top....That makes me so happy you are still making this dish Angie...
ReplyDeleteYes this is definitely an oldie but a goodie with me....... Defiantly speaks to my heart once it hits my stomach and after I do the dinner dance....lol!!! Love love love this one!
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