Well, I'm not quite certain what to call this dish.
"Chicken & Rigatoni"
just sounds kinda boring and blah.
And
"Chicken & Rigatoni
with a Parmesan-Basil-Sun Dried Tomato Cream Sauce"
is waaaay too word-y and restaurant-y, not to mention too long to yell to the other room when your son asks "What's for dinner, Mom?"
So, I think I'll call it
"Birthday Chicken"
because this is what I fixed for my birthday a few weeks back. I'll have to be completely honest: I was feeling kinda blue and needed {read: wanted} something yummy and restaurant-y because I knew we weren't going out for dinner {but T did bring home a yummy chocolate cake for a special dessert!}. This is what I call a 3-pot dish because it takes three separate pots to make--but don't let this deter you! It is really quite simple and definitely worth the effort for a special meal. And yes, it is worth the calories. I have tried to make this lower fat by using evaporated milk in the place of the heavy cream but was disappointed with how it turned out: the sauce was a grey/brown color and it 'broke,' or separated. So get out your three pots and let's get cooking!
1 pound Rigatoni pasta
4 thin-cut Chicken Breasts, cut in half and sliced 1/4-inch thick
Olive Oil
Black Pepper
Salt
3 Tablespoons Butter
1/2 Cup Onions, finely diced
4 Cloves Garlic, diced or pressed
1/4 Cup Flour
3 Cups Chicken Broth
1 Cup Heavy Whipping Cream
1/2 Cup Sun Dried Tomatoes, chopped, dried packed preferred; if you do use oil packed, drain Very Well and pat dry with paper towel
1/3-1/2 Cup Fresh Grated Parmesan, plus more for garnish; please do not use the parmesan in the green can--it has anti-caking ingredients added and will not melt nearly as nicely.
1/2 Cup Fresh Basil, chopped
Black Pepper
Salt
Dash Cayenne Pepper or Chipotle Chili Powder, to taste
In the first pot:
Heat water to boiling; cook Rigatoni according to package directions. Drain and toss lightly with Olive Oil to keep it from sticking together.
In the second pot:
Heat the Olive Oil over medium-high heat and cook Chicken until done, seasoning with Black Pepper and Salt. Set aside and keep warm.
In the third pot:
Melt the Butter; saute the Onions and Garlic until the Onions are tender. Sprinkle with Flour and slowly stir in Chicken Broth and Cream, cooking to make a white sauce. Stir in Sun Dried Tomatoes and Fresh Parmesan; cook for 2-4 minutes. Taste and season as needed with Black Pepper, Salt, and Cayenne or Chipotle Chili Powder. Just before serving, stir in Fresh Basil.
To Serve:
Portion the Rigatoni among 6 plates {rimmed soup plates look especially pretty. Lay the Chicken over the pasta and spoon Parmesan-Tomato-Basil sauce over all. Garnish with additional Parmesan. Serve with Italian Cheese Rolls and Caesar Salad.
Variations: Use Grilled Chicken Strips; add saute'd Mushrooms; switch out the Basil for Spiniach; garnish with Bacon Bits.
"Rejoice evermore.
Pray without ceasing.
In everything give thanks;
for this is the will of God
in Christ Jesus
concerning you."
1 Thessalonians 5:16-18
~Happy Thanksgiving!
I thought I'd share a picture of the cake T brought home. I'm not quite certain why there were 8 candles on my cake. I'll leave you to guess my true age. {And no, 8 is not an addend or GCF or LCM. Can you tell what math we've been working on?!} Please ignore the mess in the background. Like I said, this is a 3-pot dish.
I really don't like having my picture taken, so 'enjoy' this one.
'Nuff said.
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