Linguini, Chipotle Cream Sauce, Chargrilled chicken

 

Linguini in a chipotle cream reduction sauce with char-grilled chicken.  Thank you, Louisiana Pepper Exchange for the great chipotle purée to use in this dish.  The purée makes it really easy to dial in the exact flavor desired.

This dish was incredibly easy to make.  There are not exact proportions to share.  

It was based on leftover linguini and left over char-grilled chicken.  Neither of these was enough for a meal in itself.  But, combined, they worked perfectly.

How did I make it?

1.  Cut the chicken off the bone into something resembling bite size pieces.

2.  I sauteed minced garlic in olive oil until it just started to turn color and added the chicken in.

3.  I sauteed the chicken and garlic for approximately 30 seconds and added heavy cream.

4.  The amount of cream was based on what I thought would be enough to coat the pasta I had when it was reduced.

5.  As the cream was reducing, I added a small amount of salt and some of the Chipotle puree.

6.  When the cream was reduced enough, I added the linguini and stirred it all together.

7.  As it turned out I did not have enough cream to fully coat the pasta; so I added some more.

8.  A brief reduction gave me the consistency I wanted and enough sauce.

9.  I took this opportunity to adjust the amount of chipotle puree and salt.

10.  The dish was served on warm plates.

It was a very easy process.  How did I know when the sauce was reduced enough?  When it coated the back of a spoon.

#LifeLongLearning #LifeLongTeaching #FamilyFood #Linguini #Char-grilledChicken #ChipotlePepperPuree #SpiceofLife

 


As always, your questions or comments are welcome.

Until next time, Bon Appetit Y'all!

Leslie Bartosh

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