So tonight I am cheating. Kind of. Jacob and I actually got invited out tonight! We are so cool and popular! With, like, two couples…
Our wonderful friends Andrea and Ben had us over and made the most delicious apple-butter pork tenderloin! Yumm… She looked up the recipe on a website that I will get from her and post, because it sounded really cool. In the mean time, however, I will post a recipe for a pasta dish I made this last Wednesday.
Every Wednesday my brother in law Grayson comes over for dinner. My new little guinea pig. I love having him over, although Jacob turns into an even bigger pervert when he’s here. Hard to believe, harder to be around… But anyway, this recipe is one of Grayson’s favorites. My man-friend Jason and his girlfriend Claire also made it the other day, and I think they really liked it too, though they said it made a ton of food, which is true. So maybe consider cutting the recipe in half, and give yourself plenty of prep time because there are a ton of vegetables.
Our wonderful friends Andrea and Ben had us over and made the most delicious apple-butter pork tenderloin! Yumm… She looked up the recipe on a website that I will get from her and post, because it sounded really cool. In the mean time, however, I will post a recipe for a pasta dish I made this last Wednesday.
Every Wednesday my brother in law Grayson comes over for dinner. My new little guinea pig. I love having him over, although Jacob turns into an even bigger pervert when he’s here. Hard to believe, harder to be around… But anyway, this recipe is one of Grayson’s favorites. My man-friend Jason and his girlfriend Claire also made it the other day, and I think they really liked it too, though they said it made a ton of food, which is true. So maybe consider cutting the recipe in half, and give yourself plenty of prep time because there are a ton of vegetables.
You will need:
-4 oz dry farfalle pasta
-½ cup evaporated milk
-¼ cup grated Parmesan cheese
-1 egg yolk
-1 tsp.Cajun seasoning (try to find salt free…)
-½ lb boneless skinless chicken breast, cut into bite size chunks
-1 tble spoon olive oil
-8 oz turkey kielbasa, sliced into half moons
-2 cups sliced button mushrooms
-1 onion chopped
-1 red bell pepper chopped ( I like more…)
-2 cloves garlic minced
-¼ cup reserved pasta water
-1 cup frozen peas
-Kosher salt to taste
-Sliced scallionsParmesan cheese to top
Start by preparing your vegetables.
Boil the pasta.
Wisk together evaporated milk, ¼ cup parm cheese and egg yolk in a bowl and set aside.
Coat chicken in Cajun seasoning. Saute chicken over medium high heat in LARGE sauté pan until meat is browned and fully cooked (about 4 min.). Remove the chicken and set it aside.
Add olive oil to this same pan. Over medium high heat add kielbasa, mushrooms, onion, bell pepper, and garlic to the warm olive oil. Cook until kielbasa browns (4-6 minutes).
Deglaze pan with the reserved ¼ cup pasta water. Reduce until the water has nearly evaporated. Add the chicken, cooked farfalle pasta, and peas. Add the evaporated milk mixture, stirring until thickened.
Season with salt to taste, and garnish with scallions and Parmesan cheese. (It looks really cool if you use a potato peeler to shave off ribbons of Parmesan cheese.)
Boil the pasta.
Wisk together evaporated milk, ¼ cup parm cheese and egg yolk in a bowl and set aside.
Coat chicken in Cajun seasoning. Saute chicken over medium high heat in LARGE sauté pan until meat is browned and fully cooked (about 4 min.). Remove the chicken and set it aside.
Add olive oil to this same pan. Over medium high heat add kielbasa, mushrooms, onion, bell pepper, and garlic to the warm olive oil. Cook until kielbasa browns (4-6 minutes).
Deglaze pan with the reserved ¼ cup pasta water. Reduce until the water has nearly evaporated. Add the chicken, cooked farfalle pasta, and peas. Add the evaporated milk mixture, stirring until thickened.
Season with salt to taste, and garnish with scallions and Parmesan cheese. (It looks really cool if you use a potato peeler to shave off ribbons of Parmesan cheese.)
This recipe is from Cuisine Magazine. It is a really neat magazine that is all recipes and cooking tips. There are no ads, and no random articles. There is a companion website with demonstration video clips that I have used before and found very helpful (http://www.cuisineathome.com/).
Love it? Hate it? Let me know! I'll be eating mint chocolate chip ice cream and watching Zac Efron movies...
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