Chicken Carlito
Source of Recipe
projo
List of Ingredients
1/2 pound chicken breasts
Garlic butter (recipe below)
1/2 cup sliced black olives
1/2 cup chopped spinach (fresh or frozen)
1/2 cup prosciutto (chopped)
1/4 cup vodka
1/2 cup roasted red peppers (julienned)
1 cup tomato sauce (your favorite recipe)
1/2 cup heavy cream
1/2 cup chicken gravy or chicken stock
1 cup grated Pecorino Romano
Pinch each of salt, galic powder, onion powder and pepper
10 ounces cooked penne or pasta of your choosing
A couple fresh basil leaves
GARLIC BUTTER
2 tablespoons butter
1/2 tablespoon minced garlic
Juice of 1/4 lemon
Recipe
Grill or saute the chicken breasts. Cut them into bite-size pieces and set a side. Prepare garlic butter by mixing its ingredients together. Melt garlic butter in a saute pan over medium heat, then add olives and saute for a few minutes. Add spinach and prosciutto and saute a few minutes. Remove pan from heat and add vodka. Return to low heat to burn off the alcohol. (Have a pan cover ready should it flame up.) Add the roasted red peppers. Saute briefly. Stir in the cup of your favorite tomato sauce, the heavy cream and chicken gravy or stock. (Proctor likes using their house-made chicken gravy for its thickness, but he said stock would do for the flavor.) Stir in the Romano cheese and the pinches of flavorings to mix thoroughly. Add chicken and cooked pasta and mix together. At the very end of cooking, tear up the basil leaves and mix them while you saute for the last minute. Serves two. Garnish each plate with grated cheese and fresh basil.
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