Quote:
Originally Posted by Winchester  TheMBCat, would you please share your recipe for your chicken with pasta? Please?
|
(Now that I think about it, I guess this really wasn't 100% from scratch. I had been in a "look what I made" high and wasn't really thinking about what all I used to make the chicken. Its explained below)
I don't really have a recipe for it, I was mainly winging it. It was roughly based on a recipe that I saw on a recipe site once. I ended up not having enough ingredients to make enough of the sauce so I used some of Phillys new garlic cooking cream to make enough to cover everything. I'm sure it would taste wonderful with just the philly in it. I also wanted more veggies than what I had bought so I used some Green Giant Frozen Veggies that were already in garlic butter. This is really similar to what I did.
http://www.food.com/recipe/Chicken-W...m-Sauce-213904 I didn't put that much mustard in it.
What I mainly did was take some thawed out skinless boneless chicken breast. Cut them into strips and cook them in a skillet. I added salt and pepper and some butter during this step. Made the sauce and after realizing I didn't have enough stuff to make enough of it, I ran to the store and bought the cooking cream while my boyfriend made sure the chickent didn't burn. I also steamed some fresh broccoli and seasoned them with salt, pepper and butter and cut them into managable peices. I bet you can even do this the night before and add garlic to the salt, pepper and butter and make almost a marinade for the veggies. I then added the frozen veggies. I think if I remember right, I used the antioxident veggie blend that had broccoli, carrots, and red and yellow sweet peppers in a garlic butter sauce.
At this point, I have a pot of boiling water for my noodles. I used Lenguine. Once the water boils just cook the noodles as normally done. Anyways after the chicken cooked all the way through, I added the fresh and frozen veggies. (I just threw the frozen veggies in straight from the freezer. You can but it was a last minute idea for me. Like I said I was winging it.) At this point I had turned the stove down to either low or medium heat and waited till the frozen veggies thawed and heated up. Then I added the sauce and the cooking cream. I noticed that it was a little too thick for me, so I ended up added milk to think it out. Seasoning it more with salt and pepper as needed. Once everything warmed up and I got everything how I felt it should be, I added the noodles (which I had drained.)
That's about it...I think. Like I said I didn't have a recipe to go by and I think next time, if I ever do try to make this again, that I'm just going to stick with using just the philly cooking cream and the frozen veggies. The consistancy of the frozen veggies were a lot better than the fresh plus a lot less prep time. My boyfriend who normally hates veggies in dishes like this loved the frozen ones. Plus, it was just a lot of work to make the sauce from scratch only to not have enough and use the philly anyways.
Do a lot of tasting and just add and take out stuff to your preference. I hope this helps!
AND a nice bottle of champagne to wash it all down.
