1& 1/2 c. All Purpose Flour
1 t. Olive Oil
Pinch of Salt
1/2 T. Basil
2 Chicken Breasts 8oz. each butterflied and marinated in olive oil, basil, garlic, salt & black pepper.
1 Med. Bell Pepper, peeled & seeded
8oz. Fresh Mushrooms, sliced
2 Cloves Garlic, sliced
3 T. Olive Oil
1 c. Heavy Cream
6 Basil Leaves, julienned
2 T. Grated Romano or Parmesan Cheese
Make pasta according to master method.
Mixing paprika, olive oil, basil, and salt to the egg before mixing with the flour.
Roll the pasta thin (1/16”; or less) and cut into strips 1/4” wide.
Bring lightly salted water to a boil for pasta.
Remove chicken breasts from the oil and allow excess to drip off. Grill chicken on both sides until done.
Meanwhile put olive oil in a large skillet, sauté peppers, mushrooms, and garlic until mushrooms are soft. Add cream and heat . Season with salt &; pepper.
Cook pasta in boiling water 1-2 minutes. Drain &; add to pan with sauce. Toss to coat & add cheese, toss again and plate. Top with sliced grilled chicken.
Recipe taken from a live demonstartion by:
"Cooking With Chef Kenny" in Francos at the Alton Holiday Inn.
You can watch Kenny make it here: