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Angry Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 4 | Boneless chicken breast halves, (seasoned with salt & pepper, cut into strips |
| 6 ounces | Portobello mushrooms chopped |
| 3 tablespoon | Garlic crushed |
| 1/4 cup | White wine |
| 3 cups | Cream |
| 3/4 cup | Parmesan |
| Romano grated | |
| 1/4 cup | Tony Cachere's Cajun seasoning |
| 1 pound | Bowtie pasta, (cooked to al dente) |
| Parmesan, (grated for garnish) | |
Instructions
1. Grill chicken strips.
2. Sauté mushrooms in lightly greased frying pan. I like to sauté them heavily in white wine.
3. 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°. At this point, mixture will come to a low boil.
4. Reduce heat to simmer; blend in cheese and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm until ready to use.
5. 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.
Note:
Angry chicken sauce can be prepared a day ahead and refrigerated until ready to use. When ready, reheat over medium heat.
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