Restaurant Recipes
Turner Restaurant Angry Chicken Pasta
Yield: 4 servings
Ingredients
- 4 boneless, skinless chicken breast halves, seasoned with salt and pepper, cut into strips
- 6 ounces portobello mushrooms, chopped
- 3 tablespoons crushed garlic
- 1/4 cup white wine
- 3 cups whipping cream
- 3/4 cup grated Parmesan and Romano cheese
- 1/4 cup Cajun seasoning
- 1 pound uncooked pasta, cooked al dente
- Grated Parmesan cheese (for garnish)
Instructions
- Grill chicken strips and sauté mushrooms in lightly greased frying pan over medium heat.
- Meanwhile, prepare Angry Chicken Pasta sauce by combining garlic and wine in medium saucepan. Cook over medium-low heat about 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees F. At this point, mixture will come to a low boil. Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm until ready to use.
- Combine chicken strips, mushrooms and sauce in a 5 quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, about 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese.
Notes
Angry Chicken sauce can be prepared a day ahead and refrigerated until ready to use. When ready to use, reheat over medium heat.
Attribution
Historic Turner Restaurant — Milwaukee, Wisconsin