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THERESA'S SWEET CHILI LINGUINE




Source of Recipe


Bristol Bar and Grille


List of Ingredients




1 pint heavy cream


1 (5-ounce) bottle Thai sweet chili sauce (see note)
2 ounces (¼ cup) fresh grated Parmesan cheese
110- to 12-ounce boneless skinless chicken breast
2 ounces blackening mix (enough to coat the chicken breasts) (see note)
1 pound cooked linguine
½ ounce or so grated Parmesan cheese
Parsley



Recipe



Heat the cream, and add the Thai chili sauce and Parmesan cheese, until the cheese has melted. Reserve and keep warm.

Coat chicken in blackening mix, and sauté over medium-high heat until cooked through, about 3 to 5 minutes on each side. Slice the chicken in ½-inch-wide strips.

Reheat the linguine in the sauce. Serve the linguine, topped with the sliced chicken breast and sprinkled with grated Parmesan and parsley.

Note: Various brands of Thai sweet chili sauce are available from specialty food stores or in Asian food sections of supermarkets.

Note: We used Chef Prudhomme's blackening mixture, sold in supermarkets.

Serves 4.