Post by Maneki Neko on Sept 10, 2007 15:16:07 GMT -5
Ashley Jenning’s Pasta: (This was taken from her premiere episode of "Cooking In The Raw" on the Naked News.)
1 tbsp olive oil
1 onion, diced
2 garlic cloves, roughly chopped
1 large boneless skinless chicken breast or 2 medium, cut into bite size pieces
10 large mushrooms, sliced and cleaned
Approx. 6 sun-dried tomatoes – get them dry and soak them in water before you chop them.
2 tbsp fresh parsley, flatleaf
Black pepper to taste
1/3 cup red wine, or white if you prefer
1 cup whipping cream – she uses about 35% cream but you can use whatever
2 cups of tomato sauce
300g (about 10.5 ounces or 2/3 of a package) linguini pasta.
Parmigiano reggiano to garnish – I guess any parmesan cheese will work here.
Put the oil in a large frying pan (remember, you're going to add a lot of liquids) and put it on medium heat. Add the chicken and cook it until it is opaque, stirring frequently, then add in the onion and garlic cloves, then add in the mushrooms. Let it simmer on medium-low heat for approximately one minute, then add the sun-dried tomatoes, and the parsley.
Now for the liquids… add in the red wine, cream and tomato sauce, then add the black pepper to taste. Let the sauce simmer on medium-low heat while cooking the linguine. When the pasta is ready (roughly 11 minutes), the sauce will be as well. (I didn’t know this. You can actually throw the linguine at the wall. If the pasta does not stick, it’s done).
Place some sauce on your plate before adding the pasta, then add the pasta and then put the sauce and mix on the top of the pasta, and add the parmesan cheese as a garnish.
This should serve 2 people.
EDIT: Parmigiano reggiano is a fine cheese made in Italy and runs from $12 to $18 a pound. I think it's safe to assume that you would probably want to buy less expensive cheese as a garnish.
1 tbsp olive oil
1 onion, diced
2 garlic cloves, roughly chopped
1 large boneless skinless chicken breast or 2 medium, cut into bite size pieces
10 large mushrooms, sliced and cleaned
Approx. 6 sun-dried tomatoes – get them dry and soak them in water before you chop them.
2 tbsp fresh parsley, flatleaf
Black pepper to taste
1/3 cup red wine, or white if you prefer
1 cup whipping cream – she uses about 35% cream but you can use whatever
2 cups of tomato sauce
300g (about 10.5 ounces or 2/3 of a package) linguini pasta.
Parmigiano reggiano to garnish – I guess any parmesan cheese will work here.
Put the oil in a large frying pan (remember, you're going to add a lot of liquids) and put it on medium heat. Add the chicken and cook it until it is opaque, stirring frequently, then add in the onion and garlic cloves, then add in the mushrooms. Let it simmer on medium-low heat for approximately one minute, then add the sun-dried tomatoes, and the parsley.
Now for the liquids… add in the red wine, cream and tomato sauce, then add the black pepper to taste. Let the sauce simmer on medium-low heat while cooking the linguine. When the pasta is ready (roughly 11 minutes), the sauce will be as well. (I didn’t know this. You can actually throw the linguine at the wall. If the pasta does not stick, it’s done).
Place some sauce on your plate before adding the pasta, then add the pasta and then put the sauce and mix on the top of the pasta, and add the parmesan cheese as a garnish.
This should serve 2 people.
EDIT: Parmigiano reggiano is a fine cheese made in Italy and runs from $12 to $18 a pound. I think it's safe to assume that you would probably want to buy less expensive cheese as a garnish.
