This week I challenged myself in the area of cooking. I have done fairly well up to this point in reproducing recipes from a cookbook. I'm not the type to necessarily measure everything exactly, and sometimes vary it up a little. But I have decided that I'm ready to venture out a little further.
So, en route to creating my own recipes, this week I decided to see if I could replicate something I had in a restaurant. It was a fantastic dish called Balsamic Chicken Penne that I had at Kelsey's. I loved it so much I packaged the leftovers up and brought it home for a chef's dissection.
The result was, I can humbly admit, a delicious success. And so, as a record of my challenge this week, and for all you food epicures out there, here is the recipe:
Creamy Balsamic Chicken Penne
-2 boneless skinless chicken breasts
-2 red peppers, cut into 1 1/2" strips
-2 cups spinach
-1/2 red onion, cut into 1" strips
-Balsamic cream sauce (recipe at end)
-Shredded mozzarella cheese
1. Place chicken and 1 tbsp of basil in a pan of water. Bring to a boil, boil for 2 minutes, then remove from heat, cover and let sit for 20 minutes.
2. Meanwhile, cook 4 servings of penne or other large pasta (ie: rigatoni).
3. Make the Balsamic cream sauce (recipe at end)
4. When chicken is ready, cut it into 3" strips. Sautee the chicken, red pepper, onion and basil to taste, for 2-3 minutes or until pepper and onion are softened.
5. Boil the spinach for 2 minutes.
6. Top noodles with mixture, spinach, desired amount of sauce and shredded mozzarella cheese.
Balsamic Cream Sauce:
-1 cup balsamic vinaigrette dressing (or make your own with: 1/4 cup balsamic vinegar, 1 tbsp dijon mustard, 1 clove garlic and 3/4 cup extra-virgin olive oil)
-1/2 cup mayonnaise
-3 tbsp parmesan cheese
-4 tsp basil
-1/4 tsp pepper
Whisk dressing and mayonnaise. Stir in cheese, basil and pepper.