December 2, 2009 in Uncategorized
This is my tribute to “Betty” – she is the fine figure of a two plate stove. Betty has heaved and hoe’d her way through three years of movie set catering. She has happily borne the weight of a 25L stock pot – filled – to the brim with minestrone, pasta sauces, Thai curries and many many more. I would switch on a plate – go and paint the lounge, manicure my nails – do a cryptic crossword or two – and eeeeeeeeeeeeeeeventually she would have fired up!!! Ready to go!!! Thanks Betty!! Enjoy your retirement. This Penne Tricolore – was my son’s menu choice. Another colourful creamy – chickeny – pasta!!! His fave!
Ingredients: Serves 5/6
4 deboned and skinned chicken breasts chopped into bite size pieces
2 red & 2 yellow peppers chopped
1 finely chopped onion
2 cups dry white wine
5 cloves garlic chopped
2 chicken stock cubes
flour – seasoned with 1tsp salt,1 tsp black pepper pepper and 1 tsp Paprika for dusting the chicken pieces
freshly ground black pepper
2 tubs of fresh cream
Cut the chicken breasts up into bite sized pieces and dust them with the seasoned flour – in batches fry the chicken pieces until lightly caramelised and seasled on all sides. Set the chicken aside and keep covered and warm.
In the same frying pan – add a little olive oil and fry the onion, garlic and chicken cube until the onion has browned.
Add the wine and reduce until the alcohol has burnt off.
Add the peppers and fry until they have softened nicely.
Add the chicken back to the pan with the fresh cream – bring to the boil and reduce immediately to a
gentle simmer for about 15 minutes.
Season with pepper – taste and check for salt.
Remove from the heat and add the chopped basil.
In a large pot – cook your pasta until ready – drain the water and add the sauce to the cooked pasta.
Keep a little of the pasta cooking water to moisten the pasta if it gets dry !
Grate some parmesan cheese over and serve!!
If you are wondering about the lemon in the pic – my son likes lemon over
EVERYTHING!!! So feel free to add lemon!! But ONLY add it to the finished
dish NOT during the cooking process!!!