Leslie Bartosh, CEC, AAC, FMP

  This dish was a play on chicken tetrazzini—Linguini with chicken velouté, mushrooms, and green onion. We did not miss the chicken! A great solution to help combat rising food costs!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh  #Linguini, #velouté, #mushrooms, #Almost_Meatless_Monday

  Linguini in a chipotle cream reduction sauce with char-grilled chicken.   Thank you, Louisiana Pepper Exchange for the great chipotle pur é e to use in this dish.   The pur é e 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 wa

 Sometimes you just need a bowl of pasta. This plate of Linguini with Sauce Pomodoro and sausage did the trick! The pasta was accented with house dried Thai basil flowers. Thank you Diversified Ceramics Ceramics for the great bowl to work with. #LIfeLongLearning #LIfeLongTeaching #FamilyFood As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all, Leslie Bartosh