The temperature outside stills says it’s summer. However, stores here are already stocking up and displaying Fall decorations? Hmm. Maybe it’s time to get ready for Fall.
So here’s presenting a luscious and rich recipe that will be perfect for the chilly and colder months. But if you want to enjoy it right away, no one’s stopping you! 🙂
Whenever I have tried Laura Vitale’s recipes they have come out well. After making her Caramel Flan Recipe several times, I wanted to give one of her pasta recipes a try for a potluck party with friends. Of course, I modified the recipe accordingly but what I wanted to try was parmigiano reggiano, the cheese that was so highly recommended by Laura Vitale! Off I went to Trader Joe’s and found the perfect size of the cheese. And the photographs show what finally came out of my kitchen. And yes, the kids at the party loved it too.
Ingredients you will need:
16 ounce or 1 pack of Penne Rigate pasta
1 lb of Boneless Skinless Chicken Thighs, cut into bite size pieces
2 tbsp olive oil
2 small onion, chopped
4 cloves of garlic, chopped
½ cup sweet corn
½ cup green peas
½ cup yellow/orange bell peppers, cut in cubes
¾ cup chicken broth
¾ cup Heavy Cream
1 cup Parmigiano Reggiano (finely grated)
Water for cooking pasta
½ cup freshly chopped parsley
2 tbsp Italian Herb mix (I used Trader Joe’s 21 Seasoning Salute)
4 tbsp unsalted butter
Salt according to taste
freshly ground black pepper, to taste
Method for cooking:
1) In a large saucepan boil water with a generous sprinkling of salt. This is for the pasta.
2) In a bowl mix the chicken pieces, olive oil, salt and 1 tbsp of Italian herb mix very well so that all the chicken pieces are coated.
3) In a separate pan, add the butter and allow it to melt. Now add the chicken to this and shallow fry on medium heat. Stir fry it until the chicken has developed a golden color and looks cooked.
4) To this, add the onion, green peas, corn and garlic and cook for about 7-10 minutes or until the onions become translucent. Add the bell pepper at this point. Stir and cook for 1-2 minutes.
5) Add the chicken broth to this and allow it to boil for a few minutes or until the liquid has reduced to half.
6) Right after adding the chicken broth, in the large saucepan of boiling water, add the pasta. All pasta packets have instructions. Follow the instructions, cook the pasta and drain thoroughly in a strainer or colander.
7) In the pan where the sauce is cooking, add the heavy cream along with some salt and pepper and fresh chopped parsley, allow the cream to simmer for a couple of minutes. Do not add too much salt as cheese also adds salt to the dish. Also you don’t want to boil the cream, just simmer.
8) Add the pasta to the sauce and stir well.
9) Now comes the best part. Add the parmigiano reggiano and give a final stir to make sure all of the pasta is coated with the sauce. Serve hot!
Laura V. mentions that a really good thing about rich food is that you don’t really need to eat much of it. A small portion is good enough. I have to agree.