Tuesday, January 26, 2010

Penne Pasta with Sherry Cream Sauce, Parmesean Chicken, Broccolini

Prepare 6-8 oz penne pasta (about 1/2 box) according to directions
While that's cooking...

1 small-medium red onion diced medium
Saute in a small amount of olive oil (tbsp) on med-low heat until translucent

Deglaze pan with 1/2 cup of cooking sherry. Reduce heat to low.
Add about 2 cups of milk (skim to keep it healthy, cream if you want decadence)
2 cloves garlic, pressed
Few dashes of nutmeg and pepper

Bring mixture to a simmer on low heat.

1 tsp of cornstarch dissolved in about 2 tbsp cold water. Add this to sauce, stirring immediately. Let sauce simmer and thicken (takes about 1 minute).

When pasta is finished cooking, drain and add it to the sauce. Salt as needed. Turn off the heat.

Add a handful of fresh spinach (tear it up some if you want)
Add 1/2 package of grape tomatoes (cut tomatoes in half if you want)

2 small chicken breasts cut up into bite size chunks
pat dry
Spray chicken with non-stick cooking spray
Sprinkle Mrs. Dash regular table blend over chicken (prob 1/2 tbsp?) & stir
Sprinkle Parmesean cheese (1/2 cup?) over chicken and turn to coat.

Heat a couple tablespoons of olive oil in pan on high heat. When heated, add chicken to pan, keeping pieces separated as much as possible. Let sear on high heat. Sir after about 1 minute and continue to pan-sear until the chicken is cooked through.

Serve chicken on top of pasta.
6 stems broccolini, steamed in a little water in the microwave. Salt for flavor.

Rating: Kristi exclaimed this may be her new favorite!


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