Page 72 - The Secrets Of Vinegar
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SecretsVINAIGRE VINAIGRE
Penne with Chicken and Peppers
Basil and sweet peppers brighten up this exquisitely creamy pasta dish garnished with freshly grated Parmesan.
Difficulty
Prep time
20 minutes
Cook time
30 minutes
Ingredients
Serves 4
• 1 tbsp (15 ml) oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (250 ml) mushrooms, sliced
• 1 cup (250 ml) peppers, sliced (1⁄3 red, 1⁄3 orange, 1⁄3 yellow)
• 2 chicken breasts, cubed
• 1⁄2 cup (125 ml) chicken stock
• 3 tbsp (45 ml) apple cider vinegar
• 1 1⁄2 cups (375 ml) penne, cooked al dente
• 1 1⁄2 cups (375 ml) hot milk
• 1⁄2 cup (125 ml) freshly grated Parmesan
• 1 tsp (5 ml) basil
• 4 tbsp (60 ml) fresh parsley
Preparation
• Heat oil in a large non-stick pan and sauté onion, garlic, mushrooms, and peppers.
• Add chicken and cook for 5 minutes over high heat.
• Remove chicken and vegetables from pan and set aside. Deglaze pan with chicken stock and vinegar.
• Transfer chicken and vegetables back to pan and add cooked penne, hot milk, salt, pepper, and cheese.
• Cook until sauce is smooth and creamy.
• Garnish with basil and parsley.
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