Chris' Recipes

Bon Appetite!

Chicken and Pepper Pasta

Written By: Chris - Aug• 12•14

So Bill and I haven’t been eating much pasta lately, but we had both been craving it!  It was a gloomy sort of rainy Sunday and Bill had been studying all day.  I thought about going out for dinner because I was a bit bored but decided to dig a little and see what I could come up with based on ingredients that I had on hand.  I’ve always got chicken breasts or tenderloins in the freezer that thaw out fast enough in a cool water bath… but how to change them up this time?  I had an abundance of green peppers, which always remind me of fajitas; a dish of Mexican origin consisting of strips of spiced beef or chicken, chopped vegetables, and grated cheese, wrapped in a soft tortilla and often served with sour cream.  I make them frequently and didn’t want to do that again, so when I spotted some mascarpone and creme fraiche I knew that this would be a treat.  I love the flavors of fajitas, which is basically a seasoning mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper.  I hoped that mixing these flavors into the rich and creamy sauce that this pasta dish was going to be special, and it was!  I topped mine off with meaty sauteed mushrooms, while simply adding a little fresh grated Parmesan cheese to Bills.  Give this one a try!  You won’t be disappointed!

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Ingredients:

2 Cups Green Bell Peppers, chopped
1/4 Cup Yellow and Orange Bell Peppers, chopped
1/2 Large Sweet Onion, chopped
3 Tablespoons Butter
Salt & Pepper, to taste
2 Chicken Breasts, skinless & boneless
1/3 Package Fajita Seasoning Mix
3/4 Cup Mascarpone
1/4 Cup Creme Fraiche
1/2 Cup Parmesan Cheese
6 to 8 oz. Linguine Pasta
Jalapeno Peppers, to taste
Sauteed Mushrooms, optional

Bring a large pot of water to a rolling boil.  Salt the water generously and cook the pasta according to the package directions until al dente.  Meanwhile, pound chicken breasts until they have an even thickness.  Slice into small thin pieces.

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Melt butter in a skillet over medium heat and saute onions until they start to become translucent.

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Season with salt and pepper.  Chop peppers and add them to the cooking chicken.  Continue to toss and cook over medium, low heat until the peppers begin to soften.  (You may need to add a couple tablespoons of water as you continue to cook)

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Stir in the fajita seasoning mix and add water a tablespoon at a time if necessary to make a little sauce.  I prefer the “Carlita” brand.  You may wish to add more or less, but be careful because some of the brands can be very salty!

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Stir in mascarpone and creme fraiche.  Taste and adjust seasoning to taste.

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Grate in fresh Parmesan, reserving enough for garnish.   Add jalapeno’s to taste.

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Saute mushrooms in butter in a separate pan, if desired.

Retrieve the pasta but do not rinse.  Toss desired amount of pasta portion with sauce and add mushrooms.  Garnish with shaved cheese.

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Serve immediately!  We enjoyed this rich and creamy pasta with an amazing 2005 Cosentino Cabernet Sauvignon and a side salad.

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Enjoy!

Cheers!
~Chris

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