Pasta with Chicken, Mushrooms, and Walnuts in a Rosemary Ginger Cream Sauce
Описание:
This is a new dish I concocted. It came out so yummy, I'm posting it so others can make it too. It takes 30 min. from start to finish. It's TERRIFIC! Enjoy!
======== RECIPE ===========
Pasta with Chicken, Mushrooms, and Walnuts in a Rosemary Ginger Cream Sauce
INGREDIENTS:
===========
GROUP A
3 Tbsp Olive oil
1 large shallot
8 white button mushrooms
GROUP B
4 cloves garlic, chopped fine
1/2 cup walnuts, chopped
GROUP C
1/4 lb chicken breast, sliced 1/4" thick
GROUP D
4" long sprig of fresh rosemary, leaves only, chopped fine
1" cube from a hunk of fresh ginger
1/2 of a whole nutmeg. (NOT pre-grated)
GROUP E
2 1/2 tablespoons white wine
GROUP F
1 cup homemade broth (or good packaged broth whose ingredients are organic and not chemical. I like "Imagine" brand.)
Salt
Black pepper
GROUP G
1/3 cup heavy cream
1-2 tablespoons lemon juice
4 baby carrots, sliced thin (They're sweeter than other carrots)
DIRECTIONS:
==========
This comes together quickly, so get all your chopping done before you turn on the stove.
Heat a 10" skillet for 3-5 min on medium heat. Do not go higher than medium. Do not let it sit there so long that it builds up excessive heat and gets really hot.
GROUP A
Pour olive oil into pan
Add shallots and mushrooms.
Stir and spread out in an even layer.
Cook 1-2 minutes.
Stir and spread in even layer again.
Some ingredients need to be protected from the heat for a while. Here's how I did it and got great results:
GROUP B
Add walnuts in a pile in the center of the pan. Put the garlic on top. They should both be sitting on TOP of the mushrooms and shallots, so they're not touching the pan. (Garlic cooks faster than walnuts, so put it on top of the walnuts.)
GROUP C
Put the chicken on top. Make it look like a mountain.
GROUP D
Put the rosemary on top of the chicken.
Grab your fine grater (a MicroPlane brand works great) and grate 1/2 of a whole nutmeg and about 1 cubic inch of ginger.
GROUP E
When the pan juices dry up and start to caramelize in the pan, add the wine. Stir to deglaze. Now, the chicken is finally touching the pan. Cook until pan starts to dry out again.
GROUP F
Add broth, salt, and pepper. Cook a 3-8 minutes. Add the lemon juice.
GROUP G
Add the cream. Heat 1-2 minutes. Add the carrots. Turn off the heat.
Drain pasta and add to skillet. Stir and serve. Pass freshly grated Parmesan at the table.
You'll Need:This is a new dish I concocted. It came out so yummy, I'm posting it so others can make it too. It takes 30 min. from start to finish. It's TERRIFIC! Enjoy!
======== RECIPE ===========
Pasta with Chicken, Mushrooms, and Walnuts in a Rosemary Ginger Cream Sauce
INGREDIENTS:
===========
GROUP A
3 Tbsp Olive oil
1 large shallot
8 white button mushrooms
GROUP B
4 cloves garlic, chopped fine
1/2 cup walnuts, chopped
GROUP C
1/4 lb chicken breast, sliced 1/4" thick
GROUP D
4" long sprig of fresh rosemary, leaves only, chopped fine
1" cube from a hunk of fresh ginger
1/2 of a whole nutmeg. (NOT pre-grated)
GROUP E
2 1/2 tablespoons white wine
GROUP F
1 cup homemade broth (or good packaged broth whose ingredients are organic and not chemical. I like "Imagine" brand.)
Salt
Black pepper
GROUP G
1/3 cup heavy cream
1-2 tablespoons lemon juice
4 baby carrots, sliced thin (They're sweeter than other carrots)
DIRECTIONS:
==========
This comes together quickly, so get all your chopping done before you turn on the stove.
Heat a 10" skillet for 3-5 min on medium heat. Do not go higher than medium. Do not let it sit there so long that it builds up excessive heat and gets really hot.
GROUP A
Pour olive oil into pan
Add shallots and mushrooms.
Stir and spread out in an even layer.
Cook 1-2 minutes.
Stir and spread in even layer again.
Some ingredients need to be protected from the heat for a while. Here's how I did it and got great results:
GROUP B
Add walnuts in a pile in the center of the pan. Put the garlic on top. They should both be sitting on TOP of the mushrooms and shallots, so they're not touching the pan. (Garlic cooks faster than walnuts, so put it on top of the walnuts.)
GROUP C
Put the chicken on top. Make it look like a mountain.
GROUP D
Put the rosemary on top of the chicken.
Grab your fine grater (a MicroPlane brand works great) and grate 1/2 of a whole nutmeg and about 1 cubic inch of ginger.
GROUP E
When the pan juices dry up and start to caramelize in the pan, add the wine. Stir to deglaze. Now, the chicken is finally touching the pan. Cook until pan starts to dry out again.
GROUP F
Add broth, salt, and pepper. Cook a 3-8 minutes. Add the lemon juice.
GROUP G
Add the cream. Heat 1-2 minutes. Add the carrots. Turn off the heat.
Drain pasta and add to skillet. Stir and serve. Pass freshly grated Parmesan at the table.
2 oz boneless, skinless chicken, halved
8 oz spaghetti, uncooked
1 chicken bouillon cube
1 med red bell pepper, trimmed sliced
1 large leek, white part only, chopped
Sauce:
1 tsp garlic powder
<3 tsp ground ginger
1/8 tsp crushed rep pepper flakes
1 tsp dried thyme
2 tsp lime juice
3 tsp dijon mustard
2 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup white cooking wine
2 tsp honey
Olive oil
Procedures : Combine the sauce ingredients, and set aside.
Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet.
While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness.
Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top
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