It's no secret that I love to treat the family
to a good dinner. Sometimes, I even put on music
for the type of food I'm serving--
like this one would be Italian.
You know, those cheesy Lifescapes CD's that
Target sells? Pop one in, serve up a great dish
and the fam will feel like you've taken them
out to eat...only, I'd like to think the service
is better, the meal is usually more heathy
(okay, maybe not today's...!) and nobody even
has to take off their bunny slippers.
This is one of the hub's very favorites.
I think it's kind of an odd combination:
Mexican (anaheim chilies) and Italian (pasta & sauce)
but somehow they blend together for one
pretty yummy dish.
I think it's also quick and easy so, here we go:
(and, oh yeah, this is pretty "heavy" so salad and wine are a good idea)
Spicy Chicken Linguini
1/4 c butter 3T flour
1 t pepper 2 to 4 cloves garlic, minced
2 1/2 c milk 1 pkg cream cheese
1 c fresh parmesean 12 oz linguini
2 green chilies chicken breasts (4 to 6 halves)
Italian dressing (opt)
Just choose the amount of chicken you need according to how many you'll have at the table. I grill it with an Italian marinate--either I make my own (preferred but takes more time), use a pkg mix, or just use about a half of a bottle of pre-made. Any of these will work. While you are grilling the chicken:
- Saute chopped green chilies and garlic in butter in saucepan. Stir in flour and pepper till smooth.
- Gradually add milk. Bring to a boil and stir for 2 min or till thickened.
- Reduce heat; add cream cheese and parmesean. Cook, stirring till melted.
- Cook pasta & drain.
- To serve, place a small amount of pasta on individual plates; top with sauce. Slice chicken thinly (I think cuttin them thinly somehow makes them taste nummier!) and place desired amount of slices on top of pasta/sauce.