Wednesday, October 22, 2014

The Most Delicious Pasta Ever on What's for Dinner Wednesday

My husband says my cooking is getting better by the meal, woohoo!  From someone who is an amateur chef and major foodie, this is a huge compliment.  Tonite however, he was gone and he didn't get to sample my best recipe yet.  Too bad, because it was delicious!  Below is the recipe of the grilled chicken chipotle pasta, with my own twist:

Original Recipe Here

1 boneless skinless chicken breast
1 fist size bunch chipotle flavored noodles (I got mine at the Farmer's Market)
1 TBS lemon juice
2 TBS honey
olive oil
2 chopped habanero peppers
1/2 chopped yellow bell pepper
1/2 chopped red bell pepper
1/4 cup chopped white onion
2 tsp minced garlic
1/3 cup frozen peas
1 cup heavy whipping cream
1/2 cup parmesan cheese
salt and pepper

Add honey, lemon juice and a pinch of salt and pepper into a mixing bowl.  Whisk until well blended. Cut thawed chicken into 1 inch squares and add them to the bowl, making sure they all get covered by the liquid.
In a large frying pan, add butter and olive oil (I usually just use my eye rather than measure) and heat on high for 1 minute.  Add chicken and honey/lemon mixture.  Cook on medium heat until each side of chicken is golden brown, stirring/turning often.  Once cooked, remove chicken from pan and set aside.

Using same pan, heat olive oil and butter again and add onion and garlic.  Saute about 2 minutes until soft.  Add 1 TBS honey for 1 minute, then add red, yellow and habanero peppers for 1 more minute.
Add frozen peas and stir for 2 more minutes.

While peas are cooking, cook the pasta (mine was 90 seconds since it was fresh), then drain.
Add chicken to pan of veggies.
Add the whipping cream in slowly, mixing well, followed by the parmesan cheese.
Add in pasta and stir until well mixed.  Take off pan and serve.

My finished dish, above.  And of course, no meal is complete without wine - this is a delicious Rose from our local winery, Arrington Vineyards.  

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