Ingredients:
1 (16 oz.) package Bow Tie Pasta (I use the Vegetable Pasta)
4 thin boneless, skinless chicken breasts, cubed
Mrs. Dash
Peppercorn Medley
3 cloves garlic, peeled and chopped
4 teaspoons olive oil, or garlic olive oil
Ingredients for Creamy
Butter Garlic Herb Sauce:
3/4 cup butter, melted
6 tablespoons heavy cream, warmed
½ teaspoon Garlic Herb Mrs. Dash
½ teaspoon Garlic Pepper (I used Bill Baron’s Savory Secrets Garlic
& Pepper Secret #6)
1 shake Peppercorn Medley (for butter sauce)
Top with shredded Parmesan and/or mozzarella cheese
Directions:
Boil water for
pasta, adding about 1 teaspoon salt and a drop of olive oil. Peel
and chop garlic. Place
chopped garlic and olive oil in a sauté pan.
Cook on medium heat until
toasted. Set aside. Add pasta to boiling water. Boil according
to package directions. In a large sauteusse pan, add chicken and season generously
with garlic herb Mrs. Dash and Cracked peppercorn medley. Cook on
Medium High heat just until done and no longer pink in the middle. Meanwhile melt the butter and warm
the heavy whipping cream (about 15 seconds in microwave). To the creamy butter sauce, Mix in the seasonings with a whisk and whisk until well blended. Drain
pasta. Now combine all the components (pasta, toasted garlic and creamy butter
sauce) into your large sauteusse pan. Mix well over low heat for about 2
minutes – just to be sure it is hot all the way through. Top
with shredded Parmesan and/or mozzarella cheese.
Ingredients |
Chopped Garlic in olive oil |
Toasted Garlic |
Creamy Garlic Herb Butter Sauce |
Cubed Chicken |
Mixing it together |
All Mixed |
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