My good friend Jason made me a mango margarita upon my request on facebook. “Ask and ye shall receive.” He said. So this week, he asked:
Jason: Well, you do make a mean pasta.
Bella: Which mean pasta?
Jason: Pasta Da Vinci.
So I made a nice dinner for Jason and his Nana, now my adopted Nana. Everyone had such a good time gathering around the table, eating family style. When I was cooking, the whole house smelt so amazing, it smelt like home, that or caramelized onion. For dessert, I had made some Rugelach cookies the night before. We barely had enough for everyone because Nana had been snacking all day. She claimed that she ate no more than 2 at a time, but you look down and she stole two Rugelach in each hand. It’s so nice to have people appreciate the food I make. It feels amazing!!!
Ingredients
Olive oil ¼ cup
Onion, shredded 1 head
Chicken breast, sliced 250 g
Cimini mushroom, sliced 4 cups
Minced garlic 1 tablespoon
Mascarpone cheese ½ cup
Penne, cooked to al dente 1 package (5-6 cups)
Salt and black pepper to taste
Shredded Parmesan ¼ cup
Minced parsley 1 tablespoon
Directions:
1. Heat the olive oil in a sauté pan, add the shredded onion to caramelize, around 12-15 minutes until color turn brown, drain and reserve in a bowl.
2. In the same sauté pan, add the chicken breast, cook until medium, add the mushroom slices and minced garlic to sauté, then add the caramelized onion back to pan, sauté for an additional minute, then add the Madeira wine, reduce to half, add the Mascarpone cheese. If the pan is too dry, add a bit of pasta water to think it out, salt and pepper to taste.
3. Stir in the cooked penne pasta until color is absorbed, add the Parmesan cheese, salt and pepper to taste.
4. Serve individually, or family style in a big serving bowl, sprinkle with Parmesan cheese and minced parsley.
Serving: 6
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