Directions
Preheat oven to 350 degrees or light grill to medium heat. Sprinkle chicken breasts with kosher salt, white pepper and garlic powder. Bake chicken in greased pan or grill chicken for about 25-30 minutes depending on size of breasts until chicken juices run clear when cut with knife. Once cooked, let chicken rest covered with aluminum foil. While chicken is cooking, sauté onion on med-low in butter or oil until translucent without burning. Add garlic and additional vegetables, sauté until tender. Stir in salt, booze, herbs and spices from recipes below and simmer 10-15 minutes. Add cream and simmer stirring often a few minutes to thicken the sauce. Toss cooked pasta and sliced chicken in the pan with sauce on low heat for a few minutes. Serve in a shallow bowl with the fresh garnish alongside a spoon, fork and of course the booze you poured into the sauce. Pick your poison and dive into the possibilities! |
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Penne a la VodkaHandful fresh basil or spinach and fresh diced tomatoes
1 T dried oregano 3/4 cup vodka 14 oz. can tomato sauce 1 1/2 cup heavy cream Garnish with grated parmesan and fresh cracked pepper |
Tequila Lime Linguini2 colorful bell peppers, sliced
1 T dried cilantro 3/4 cup tequila Juice from 1 lime 10 oz. can Rotel diced tomatoes & chilies 1 1/2 cup heavy cream Garnish with lime wedges and fresh cilantro leaves |
White Wine FettucciniFresh chopped parsley or spinach and mushrooms
1 T dried parsley or basil 1 cup sundried tomatoes (optional) 1 cup dry white wine 2 cups heavy cream Garnish with grated parmesan and fresh cracked pepper |
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