Zesty Chicken Linguini (some things
are just inspired)
1 lb. chicken breast, cut into bite-sized chunks,
or diced
1/2 cup brandy
2 tbsp. coarse black pepper
1/2 or 1 cup heavy cream
2 teaspoons dijon mustard
1 can (14.5 oz (I used Contadina))
diced tomatoes, unseasoned
1/4 cup parsley, fresh chopped
1 box linguini
Mix brandy, pepper and chicken
in a bowl.
Start boiling water for linguini.
Put diced tomatoes in seperate
small pot on low to simmer.
Marinate chicken 15 minutes.
Pour chicken/brandy mix into
a covered pan, cook on medium-low heat for 7-10 minutes, stirring occasionally,
until chicken is cooked.
Reduce heat to low, and remove
chicken to original bowl, leaving the juices in the pan. Cover the bowl
to keep the chicken warm.
Mix heavy cream & dijon
mustard, then blend into juices in the covered pan. Simmer for 2-3
minutes, stirring constantly.
Drain linguini, toss with
parsley, add diced tomatoes, chicken & sauce. If you chose to use 1/2 cup cream, you can serve immediately. If using 1 cup cream, let stand in linguini about 5 minutes, stirring periodically, for creamier texture.
Serve with bisquits and Beringers
White Zinfandel :)
This is a spicy one, hope
you like it!
ALL RECIPES IN MO'S KITCHEN ARE COPYRIGHT 1998-2008 ~ Mo's Kichen*©.
You may print them for personal use (enjoy!), but they may not be reproduced for any publication without the express permission of the author.