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Yield: 4 servings
Warning ! ! ! ! Don't make this recipe unless you're a SERIOUS Garlic Lover. It's really simple and easy to make, takes about 20 minutes to put together, and will make your whole house smell of garlic. A Cooks Dream!
I've been working at least 2 years on putting together a cookbook, and I'm getting close. While working on the Chicken Recipes section I realized that there weren't enough recipes. A lot of variations, but not enough different things to make it interesting. So this week's been all about Chicken. Starting off with Blackened Chicken Alfredo El Diablo, this recipe, for Chicken Scampi, amd tomorrow will be a Buffalo Chicken Sandwich. That should do it for the Chicken Section.
Of course I like to things just a little bit different, and since this is an Italian / American dish, I wanted to place a little more America into it. I did it with the Hot Peppers. You could easily replace them with 1 Tablespoon of Crushed Pepper, but what fun would that be?
Since I knew that I would be cooking with Pasta for the next couiple of day, I cooked a whole pound when I was making the Blackened Chicken Alfredo El Diablo. I knew that I wouldn't use it all, and I'd have leftover for another meal. After it cooled, I oiled it donw, and set in the frig. While cooking today, I just took it out of the frig. and put it into the pan, a little at a time, to warm up.
Now, I know that this method seems a little scraligeous, what with all of the recent cooking shows talking about either making it fresh, or cooking dried pasta to order, but I've found this to be quite convenient. Any oil that's on the Pasta doesn't seem to have any effect on it's abillity to absorb flavors, plus, it melts into the pan while re-heating. So I'm not a purist. As long as it tastes good, and is easy, I'm all for it. Now if it's easy and didn't taste good, I'd be the first to say how bad it is and never do it again. So, try this method, of cooking your pasta a little ahead, to help make an easier weeknight meal.
Yeah, it does have a bunch of garlic in it. However, is that a bad thing? I remember cooking 5 pounds of Shrimp Scampi 1 night when I was living on the Boat. It was shrimping season, and my neighbor had brought back a 30 quart cooler filled with shrimp. We headed about 5 pounds, and when we got about half way through removing their shells, I wnet in to get the garlic pealed.
Now, I've got a 20 qt. pot goin with a pound of butter, and 3 heads of garlic. I look out and there are an extra 15 people hanging around, brought along by the smell of cookin' garlic. Yup, there was enough for everyone, and it was terrific. You can't go wrong with the smell of cooking garlic or onions.
Anyway, have fun with this recipes, but make sure you share it with everyone you'll be with tomight, 'cause the garlic lingers on.
2 Large, Chicken Breasts, boneless and skinless
6 Medium, Chili De Arbol, minced
1 Small, Onion, sliced
1 Tablespoon, Butter
1 Tablespoon, Vegetable Oil
10 Cloves, Garlic, grated, or pressed
1 Cup, Pinot Grigio
1 1/2, Sticks Butter
1/2 Pound, Cooked Fettucini
1/2 Bunch, Parsley, Rough Chopped
Parmesan Cheese, for topping
1. Begin by prepping the chicken. I almost always slice Chicken Breast in half, horizontally, to produce 2 thinner pieces, and to help it cook quicker.
* Trim any fat from each Chicken Breast.
* Slice the chicken in half horizontally.
* Slice the chicken halves into strips about 3/8" wide being sure to cut across the grain.
* Place the chicken in a bowl for later use.
2. Slice the onion into thin strips, and the chilis into real small pieces. The Chilis will add both color and heat.
Ron's Note:
I buy these chilis pickled, and keep them in my refrigerator for whenever I've either run out, or forgotten to buy them fresh. They're almost as hot as the fresh ones, and they're real convenient. If you don't want to use peppers, just replace them with 1 tablespoon of crushed red pepper.
3. Place 1 T. Butter and 1 T. oil in a large pan, I used a 12" one for this recipe. Cook over medium heat until the onions begin to soften.
4.. Turn the heat to high, and add the Wine. Let the wine reduce to about 1/4 cup, then add the butter, and the chicken. Cook, tossing fairly often until the chicken just begins to turn white.
5.. Add the garlic, and keep tossing until the chicken is fully cooked.
6.. Add the cooked Pasta to the pan, toss, let sit for 30 seconds, or so, +-the toss again. Keep tossing and letting it sit until the Pasta is fully heated. Finally, add about 1/2 of the rough chopped Parsley, and toss it into the Pasta.
Ron's Note:
If the Pasta ends up a little dry, you can add a little more Wine, Butter, or both to the pan.
7.. Plate the pasta, dust with Parmesan Cheese, and sprinkle a little more of the Roughly Chopped Fresh Parsley on top.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
Any leftovers can be stored in the Frig. for a few days.
To Re-Heat, just place them in a pot with a tablespoon or 2 of water, and heat, covered over low heat until it's warmed up.
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By Cap'n Ron
