Spuntini's pollo cremoso
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"I am still dreaming about the Pollo Cremoso pasta dish at | ||
| Spuntini and would love to have the recipe,\" writes Cathy DeMarco of | ||
| Woodbridge. | ||
Directions
Before taking charge of the kitchen here, chef Guilermo Rossi spent two years in Italy cooking at several resorts. 6 ea Chicken breasts; boneless; skinless; sliced into fillets ¼ c Flour; all-purpose x Salt and Pepper ½ c Vegetable Oil 3 tb Butter 1 c Mushrooms; fresh; sliced 3 c Whipping Cream 3 ea Parsley Sprigs; chopped ½ c Parmesan Cheese; freshly grated ½ lb Penne Pasta; cooked; drained 1. Cut each checken breast into two fillets. Lightly coat each with flour seasoned with salt and pepper. 2. Pour oil into large frying pan over medium heat. When hot, add fillets and cook until golden brown on both sides. Remove from pan, discard oil. 3. Melt butter in same pan and when hot add mushrooms. When lightly browned stir in cream and parsley. (whipping cream must be used, not lighter cream as this may separate when boiled). When hot, return fillets to mixture in frying pan, bring to a boil. When heated through, remove fillets to a heated platter. 4. Add cooked pasta to cream mixture in frying pan, stir in cheese. Heat through, then with a slotted spoon transfer pasta to serving platter. Spoon cream mixture over fillets and serve.
MAKES 6 servings. From: Toronto Star Starweek By: Mary McGrath Posted by: S.Lefkowitz (S.S.Meine Kind) Submitted By SAM LEFKOWITZ On 11-05-94