Creamy Chicken Pequin Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can play with the amount of pequin to adjust the heat to your family's taste. Any kind of mushroom will work in this dish. Another Taos restaurant recipe I want to save. Times do not include cooking the pasta. Ingredients:
3 tablespoons butter, clarified |
2 boneless skinless chicken breasts, diced into 3/4 inch cubes |
1/2 lb mushroom, sliced |
1/4 cup pimiento, sliced |
1/4 black olives, sliced |
1 tablespoon garlic, minced |
1 tablespoon crushed red pepper flakes (pequin) |
1/3 cup marsala |
1 cup heavy cream |
1 lb linguine, cooked al dente |
1/4 cup parmesan cheese, freshly grated |
2 tablespoons green onions, chopped |
Directions:
1. Heat clarified butter in large skillet over medium high heat.
2. Add chicken pieces and saute for 2 to 3 minutes or until they begin to brown.
3. Add mushrooms, pimientos, olives, garlic and pequin. Saute for 1 to 2 minutes or until mushrooms are tender.
4. Add the Marsala and deglaze the pan. Cook the sauce for 1 minute.
5. Add the heavy cream and stir. Cook for an additional 1 to 2 minutes or until sauce thickens.
6. Serve the sauce over the linguini. Sprinkle on the Parmesan cheese and green onions.
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