Thursday, January 01, 2004
1 serving
1 TBLS Olive Oil1 TBLS Fresh Garlic
1 TBLS Shallots
1/4 cup Sliced Mushrooms
1/4 Red Pepper Julienned
1/4 Green Pepper Julienned
3 oz Andoulie Sausage sliced
8 oz Chicken Breast grilled
1/4 cup White Wine
1/2 cup Heavy Cream
1/2 tsp Sage
1/4 tsp Red Pepper Flakes
1/4 cup Parmesan cheese
6 oz Penne Pasta
2 TBLS Asiago Cheese
2 TBLS Green Onions
1 TBLS Cajun Spice
Saute Garlic and Shallots. Add all ingredients except Parmesan cheese, Asiago cheese, Green Onions, and Cajun spice. Simmer until reduced to half - slightly thickened. Add Parmesan cheese and Cajun spice. Mix well. Top with Asiago cheese, Green Onions and grilled Chicken Breast.
Nutrition Facts:
The Back Street Bistro