Saturday, December 27, 2008

Something to cook on a winter weekend

From the December 2005 issue of The Ozarks Chronicle, a recipe shared by Christy Ryan, of Rolla:

Bow Tie Pasta with Chicken and Colorful Fontina Cheese Sauce

Ingredients:


Bow Tie Pasta (Farfalle), 1 bag (usually 1 lb., uncooked)
Boneless Skinless Chicken Breasts, 1 package (usually 4-6 breasts)
Red Onion, Small, 1 each
Butter, as needed
White Wine, optional 2 cups
Farm Fresh Heavy Cream, 3 cups
Fontina Cheese, cubed, 1 cup
Red Peppers, medium 4 each
Green Peppers, medium, 4 each
Olive Oil, as needed
White Pepper, To Taste
Salt, To Taste
Parmesan Cheese, To Taste

Method:

1. Clean peppers and cut length wise into small thin strips. Set aside
2. Dice your red onion and set aside
3. Clean the chicken breasts and cut all the way through, as if you would butterfly them.
4. In a large pan add some olive oil and a little butter and get the pan hot.
5. Sautee the chicken breasts in the pan getting a nice golden brown color on both sides. Be sure to cook all the way through.
6. Once the chicken is cooked, cut it into strips and set aside. DO NOT GET RID OF THE PAN!!! It has a lot of good juice and flavor called Fond that we will use for the sauce.
7. Get a large pot of hot water on the stove to get ready for your pasta.
8. Take the pan that you cooked the chicken in and dump the left over oil, but do not wipe out the pan. Just get the excess oil out.
9. Take the pan and add a small amount of butter and get it hot and then add your red onion.
10. Cook out the onion a little and then add 1 cup of white wine to the hot pan. Be sure the scrap the bottom of the pan to get the entire flavor from it.
***If you do not want to use wine you can substitute with chicken broth and still have a tasty sauce!!
11. Add the heavy cream to the pan and let it reduce a little by letting it simmer.
12. Throw your pasta in the pot to cook!!
13. Once the heavy cream has reduced some add the Fontina cheese.
14. Continually stir the sauce until it is smooth. If you find your sauce a little thick you can add some more white wine to it or some chicken broth.
15. Add salt and white pepper to the sauce if you find it needs some seasoning.
16. Once the sauce is too your liking, put the chicken and peppers in and stir them up to get them hot.
17. Put your pasta in a large bowl.
18. Spoon the sauce over the pasta for a beautiful presentation.
19. Shave some Parmesan on top for a little added touch!
20. Serve and enjoy!!

No comments: