- 3 Tbsp. butter
- 2 Tbsp. garlic
- 3 Tbsp. wine ( i used what i had, no need to go buy something new for one recipe)
- 2 cups heavy cream
- 1 cup parmesan
- 1/2 cup milk
- 1/4 cup vodka
- 1/4 cup water
- 1/2 tsp. chicken bullion
- 1 Tbsp. cornstarch
- 1 Tbsp. dijon
- 2 tsp. minced rosemary plus more for garnish
- 1/2 tsp. salt
- 2 tsp. minced thyme
- 1/4 tsp. cayenne
- 1 box penne
Melt 3 Tbsp. of butter over medium heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
Cook the penne 7-9 minutes in boiling water. Set aside.
Preheat oven to 500 degrees. Use a 9 inch glass pie plate. Load the pasta, sauce and chicken into your dish, top with remaining cheese. Bake for 10-12 minutes, or until tops begin to brown. Top with rosemary.
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