Darbars Spicy Chicken Pastaroni
From darbar 15 years agoIngredients
- 1 lb. dry elbow macaroni noodles shopping list
- 3-4 Boneless, skinless chicken breasts shopping list
- 2-3 tbsp. olive or vegetable oil shopping list
- 1 tablespoon minced or crushed garlic, 3-4 cloves shopping list
- 2 tsp. (or more to taste) crushed red pepper flakes shopping list
- 1-1/2 cups heavy cream shopping list
- 3 tbsp. chopped fresh parsley shopping list
- The juice of 2 lemons shopping list
- 1/2 cup finely grated Parmesan, Romano or gruyere cheese (I used a combo) Straight Parmesan is too much, it's better to mix in some Mozzarella or another mild cheese. shopping list
How to make it
- Remove the cream from the fridge and measure it out into a measuring cup, to allow it to warm up to room temperature.
- Cook the pasta in a large pot of boiling salted water until al dente. Drain.
- Salt and pepper the breasts liberally on both sides.
- Slice each breast twice lengthwise, then brown/cook chicken in a Dutch oven or other large pot in olive oil on all sides until golden and cooked through.
- Remove chicken and then cut into 1/4" thick slices. Set aside. Turn heat to low.
- Add the garlic and red pepper flakes to the pot with 3 tablespoons of olive oil and saute for a couple minutes, or until fragrant. The pot will still have residual heat. Try not to overcook the seasonings.
- Add the cooked (and still warm) pasta and turn heat off.
- Add the cream, the chicken and parsley to the spiced pasta and season again with salt and pepper. Mix all together until all the pasta is coated with the spicy cream sauce.
- Add the juice of 2 lemons, the cheeses, and mix again gently. The cheese will melt and thicken the sauce.
- Serve.
The Rating
Reviewed by 4 people-
sounds wonderful
sparow64 in Sweetwater loved it -
I vote with the kids! Thanks a lot for this post, darbar! ^5
Lorrainelacrenshaw in Horsham loved it
Reviews & Comments 2
-
All Comments
-
Your Comments