Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Angry Chicken Pasta




Source of Recipe


George Orriss, general manager, Historic Turner Restaurant


List of Ingredients




4 boneless, skinless chicken breast halves, seasoned with salt and pepper, cut into strips
6 ounces portabello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup grated Parmesan and Romano cheese
1/4 cup Cajun seasoning
1 pound uncooked pasta, cooked al dente
Grated Parmesan cheese for garnish



Recipe



Grill chicken strips and saute mushrooms in lightly greased frying pan over medium heat.

Meanwhile, prepare Angry Chicken Pasta sauce: Combine garlic and wine in medium saucepan. Cook over medium-low heat about 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees. At this point, mixture will come to a low boil.

Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm until ready to use.

Combine chicken strips, mushrooms and sauce in 5-quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, about 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese. Makes 4 servings.

Note: Angry chicken sauce can be prepared a day ahead and refrigerated until ready to use. When ready to use, reheat over medium heat.