Fatto a Mano chef Ted Grieb shared one of his favorite recipes :
CHICKEN FERNANDO
Ingredients For 4 people 1 lb . bucatini pasta 2 chicken breasts cubed 1 tablespoon garlic minced 2 tablespoons mascarpone cheese 1 ½ cups of heavy cream ½ cup chicken stock 2 tablespoons of diced roasted red pepper 2 tablespoons of fresh basil chopped 2 tablespoons of parmesan cheese Salt and pepper to taste 1 pinch of red pepper flakes 1 tablespoon of chopped parsley 3 oz of olive oil
Procedure
Place a large pot of salted water on high heat for the pasta . Once the water has boiled add the bucatini pasta and cook till al dente . Next , in a large skillet over medium high heat , add the olive oil . Then add the chicken breast and cook till brown on one side and sauté adding the garlic . Next add the roasted pepper , mascarpone cheese and stir with a spoon . Next de-glaze with chicken stock and heavy cream . Allow the sauce to reduce and let it thicken . Then add the basil , red pepper flakes , parsley and heavy cream . Once the pasta is finished , strain and place into the skillet and toss the pasta with the sauce . Finish the dish onto a platter and top the pasta with the parmesan cheese and parsley . Enjoy !
SPRING 2022 23 GREENVILE LIFE