La Pasta Di Casamicciola Donkey House Pasta Food

COPYCAT PASTA DA VINCI

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture; set aside. , To the same skillet, add wine and broth; bring mixture to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and if desired, parsley.

VAIL HOUSE PASTA

Steps:

• Cook and chop chicken breast. Set aside.
• Wash and cut cherry tomatoes and yellow bell peppers. Set aside.
• And a large frying pan add chicken, one jar of artichokes, cherry tomatoes, yellow bell peppers, and 1/4 Celsius olive oil. 2-4 tablespoons parsley (if your using fresh herbs less is better). Cook on low until the tomatoes have cooked down and the bell peppers are tender but still a little crisp.
• In a large sauce pan combine heavy whipping cream and half a cup of butter. When they start to lightly boil add flour until the desired thickness is achieved. (Make sure you sift the flour in so to not created large globs of flour in the mixture). When desired thickness is achieved add 1-2 cups of freshly grated parmesan cheese to preferred taste.
• Pour both the mixtures from the frying pan and sauce pan over freshly cooked linguini and mix well. I serve this with a little parmesan cheese on the top and a crusty bread.