Friday, May 8, 2009

Chicken Casserole Pasta

Ingredients:

700 grams chicken thigh, deboned
2 tbsp minced garlic
2 tbsp calamansi juice
1 tbsp salt
1/4 tsp pepper
1/4 cup all- purpose flour
100 g bacon, chopped
2 tbsp butter
1/4 cup onions, chopped
2 tbsp minced garlic
1/2 tsp dried basil
2/3 cup chicken stock or water
1 cup spinach leaves, washed
1/2 cup canned button mushrooms, cut into halves
1 pc red bell pepper, julienned
2 packs alaska crema
1/3 cup grated quickmelt cheese
3 tbsp parmesan cheese
500 grams fettuccine or any pasta, cooked according to package directions

Procedure:

1. Marinate chicken pieces in garlic, juice, salt and pepper for at least 2 hours. Dredge in flour and set aside.
2. In a saucepan, cook bacon until slightly browned. Add in butter and saute' in onions, garlic, and basil. Add in chicken and brown on both sides. Pour in stock and bring to a quick boil.
3. Add vegetables and alaska crema. Simmer for 5 minutes over medium heat. Add in cheese and cook for 5 minutes. Season to taste with salt and pepper. Pour over pasta and serve immediately.

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