 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Ingredients:
4 tablespoons of torre sauce, recipe follows |
1/4 cup green bell peppers, chopped |
1/4 cup onions, chopped |
1/4 cup broccoli |
1/4 cup carrots, julienne |
12 ounces penne pasta, cooked al dente |
1/4 cup tomatoes, chopped |
4 ounces chicken breast, blackened |
parmesan |
2 tablespoons butter |
2 cloves garlic, chopped |
salt and white pepper, to taste |
pinch granulated onion |
1 teaspoon cajun spice |
1 tablespoon chopped basil |
2 tablespoons grated romano |
Directions:
1. In a saute pan slowly melt 4 tablespoons of torre sauce. Saute bell peppers and onions. Blanch broccoli and carrots then saute for 2 minutes. Add pasta and heat for 5 minutes, add tomatoes. Place chicken breast on top of pasta. The dish is finally topped with freshly grated Parmesan.
2. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
3. Torre Sauce:
4. Bring butter to room temperature, blend everything together and refrigerate.
|
|