Joel Starr, owner of the Flying Pig Brewing Co. in Everett, got so revved up at the interest and enthusiasm generated by his broiled chicken Ricardo creation in the Aug. 6 Forum column, he now tells us, "I dashed up to my kitchen and personally prepared this, changing a couple of things to make this even more user friendly for your readers."
So now we can fly into the kitchen with our own streamlined technique for making:
Flying Pig Brewing Co. broiled chicken Ricardo
4(6 ounces each) boneless, skinless chicken breasts
Alfredo sauce (recipe follows)
12ounces zucchini, sliced (then cut slices in half)
8ounces sun-dried tomatoes
2ounces butter or oil
32ounces hot cooked penne pasta
4ounces grated fresh Parmesan cheese
Bake or broil chicken breasts until done; keep warm.
Prepare Alfredo sauce.
In a large saute pan, saute zucchini slices and sun-dried tomatoes in butter or oil to a medium doneness (don’t overcook). Drain off pan drippings. Pour in Alfredo sauce, mixing well with vegetables in pan. Add cooked penne pasta and fold together with ingredients in pan. Spoon mixture out in equal portions onto 4 individual serving plates. Quickly slice chicken breasts in 1/4 – 1/2-inch slices and arrange evenly over pasta. Sprinkle with the grated Parmesan cheese and serve immediately.
Makes 4 servings.
Alfredo sauce
1pint heavy whipping cream (see note)
2tablespoons roasted garlic
1/4teaspoon pepper
2tablespoons chicken base
1/2cup grated fresh Parmesan cheese
Pour heavy whipping cream into a medium saucepan; add roasted garlic, pepper and chicken base; heat to 190 degrees, then reduce heat to medium. Add Parmesan cheese and whisk to mix; simmer 1 minute only (mixture will thicken).
Note: There is a difference between regular whipping cream and heavy whipping cream, so be sure to use the heavy cream in this sauce.
It’s easy to request a recipe from a restaurant here in the Pacific Northwest. Just jot down the name and description of the recipe and the name and location of the restaurant and send this information to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your requests. However, all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.
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