Mise en place
- TT extra-virgin olive oil
- 1 # cubed chicken tenders
- Coarse salt and ground pepper
- 1 medium yellow onion, diced medium
- 1 cup cubed baby bella mushrooms
- 1/2 cup cubed peeled eggplant
- 1 cup baby spinach
- 2 garlic cloves, minced
- 1 cup Marinara Sauce
- 1/2 cup heavy cream
- TT fresh oregano
- TT fresh basil
- TT fresh parsley
- 1 pound pappardelle
Procedure:
cook Pappardelle in boiling salted water with a touch of EVOO (extra-virgin olive oil)
cook till al dente, shock in cold water - drain and hold till service
In a roasting pan @ *350 in a convection oven-mushrooms, onions, garlic, and peeled eggplant with EVOO and spices, roast till browned
In sauce pan with EVOO and salt & pepper, brown cubed chicken till browned, add baby spinach till it wilts, adjust seasoning add roasted veggies, some marinara, then heavy cream-get a nice rose colored sauce......reheat pappaardelle and top with mixture, finish with fresh parsley and some fresh grated parmesan :-D
And of course serve with your favorite fresh artisan bread!!!!
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