|
Okay, I think I'll have to stop on the way home from work and pick up a few things, like cheese and cauliflower!
|
I tried this last Friday night and it was very good, a keeper for us. It was a variation she did during her Jan 25th show of the top downloaded recipes of last year.
http://www.rachaelrayshow.com/food/r...chicken-penne/ Here are the ingredients: 1 pound penne rigate or whole wheat or whole grain penne rigate 3/4 pound boneless, skinless chicken breast, 2 small pieces 1 bay leaf 1 tablespoon EVOO – Extra Virgin Olive Oil 2 tablespoons butter 1 onion, finely chopped 3 to 4 large cloves garlic, finely chopped Black pepper 2 slightly rounded tablespoons flour 1/2 cup dry white wine [I used vermouth] 1 cup chicken stock 1 cup cream or whole milk A few grates of nutmeg 1 cup grated Asiago or provolone cheese 1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated 1 14-ounce can artichoke hearts in water, drained well and chopped [she used frozen] Freshly grated Parmigiano-Reggiano Her version last year didn't include chicken. Here, she gives a method for gently poaching the chicken breasts. I have to say, they did turn out tasty and moist. |
sounds yummy, thanks for sharing
|
Thanks
|
THANKS...sounds so yummy.
|
All times are GMT -8. The time now is 07:02 AM. |