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Wednesday, January 25, 2017

Braised Chicken with Pasta and Roasted Red Bell Pepper Sauce

Braised Chicken with Pasta and Roasted Red Bell Pepper Sauce

4 boneless, skinless chicken breasts
4 sprigs of fresh rosemary or a teaspoon dried
2 carrots sliced for stir fry
1 rib celery, sliced for stir fry
1 yellow onion sliced for stir fry
1/2 cup chicken stock
1 pat butter or roasted red pepper butter (mo-bettah)
3 tablespoons cream
Pasta undercooked one minute and drained
salt and pepper to taste

Sprinkle chicken breasts with salt and pepper on both sides. Sear chicken in 1 tablespoon olive oil until browned (about 2 minutes a side). Remove to platter. Add vegetables and sauté until onions turn opaque. Return chicken to pan, placing on top of vegetables. Add chicken stock. Top each breast with a rosemary sprig or sprinkle dried rosemary over the top. Cover and braise for 5 to 8 minutes.

Remove chicken to platter. Add drained pre-cooked pasta, cream and butter. Toss and finish cooking the pasta for approximately one minute.

If using Roasted Red Pepper Butter lightly skim the top of each breast just before serving

 Lamb Chops

Make this with lamb chops:  Tastes wonderful!  Follow the directions substituting lamb chops for chicken breasts.

Pork Chops

Sprinkle with Creole seasoning, I prefer Emeril Laggase’s. Braise approximately 2 minutes per side. Add 1/2 cup chicken stock, cover and braise until done, approximately 8 minutes.

Cook pasta until it is al dente. Add creole seasoning to pasta, add cream or milk and butter for a creole alfredo.

Remove pork chops from pan. Reduce the liquid left in the pan until thickened, add a pat of butter and stir. Pour over chops.

Roasted Red Bell Pepper Butter

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