Cooking Italian food with Ed Davis!

Let’s Cook, El Paso

POSTED: Friday, May 23, 2014 - 6:34am

UPDATED: Friday, May 23, 2014 - 7:14am

Linguini Grilled Chicken Milano

- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 2 6 oz skinless, boneless chickens
- salt and pepper to taste
- 2 tbsp chopped fresh basil
- 2 tablespoons vegetable oil
- 1 lb linguine, cooked al dente

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
Add the cream and bring to a boil; stirring.
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Stir in basil and adjust seasonings to taste.
Bathe the chicken with olive oil and sprinkle with salt and pepper and sesaon-all on both sides.
Grill for about 4 minutes per side or until the meat feels springy and is no longer pink inside. 
Slice the chicken into 1/2" strips.. 
Fold the chicken into the sauce and serve over hot fettucini.

Fettucini with Grilled Chicken and Pesto Cream Sauce

- 2 6 oz chicken breasts, seasoned and grilled
- 3 oz butter
- 1 tsp. chopped garlic
- 12 oz Alfredo sauce
- 6 oz basil pesto
- 1 lb fettucini, cooked al dente

In a medium frying pan over medium melt the butter with the garlic. 
Stir until the garlic is slightly browned. 
Stir in the pesto. 
Stir in the alfredo sauce  
Add the fettucini and toss well. 
Heat to a simmer.


Nuovo Cappetto
2711 N Stanton St.
(915) 532-0700

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