Gilcrease Pasta
Source of Recipe
Team Tulsa
Recipe Introduction
Chef Monty Brown
Rendezvous Restaurant
Thomas Gilcrease Museum
List of Ingredients
4 oz. breast of chicken cut into strips
2 oz. julienne of green and red bell pepper
1 oz. sliced onion
1 tsp. chopped jalapeno pepper
2 oz. Cuervo Gold Tequila
1 cup heavy cream
2 oz. pre-cooked farfalle pasta (bow tie pasta)
1 Tbsp. chopped tomato
1 Tbsp. sliced black olives
1 Tbsp. fresh grated Parmesan cheese
1 sprig fresh cilantro
Recipe
1) Marinate chicken strips with minced garlic, salt, black pepper, parsley and olive oil for at least one hour and up to 24 hours
2) In a medium skillet over medium-high heat, saute chicken strips in olive oil
3) Cook until half done
4) Add mixed vegetables
5) Continue to saute for 2 minutes
6) Remove pan from heat
7) Add tequila
8) Return skillet to heat (be careful as Tequila will flame up)
9) When flame dies out add heavy cream
10) Reduce by half
11) Add pre-cooked pasta
12) Continue to heat until pasta is hot
13) Place mixture on serving dish
14) Garnish with Parmesan cheese, diced tomato, black olives and fresh cilantro
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