Title: SURPRISE PASTA (C) 1992 GEORGE GILDER
Categories: Appetizers, Salads, Poultry, Main dish
Yield: 2 servings
8 Chicken supremes or 2 lg
Boneless breasts, cut into
1" slices
2 tb Virgin olive oil
1 Red and green peppers
3 tb Balsamic vinegar
1/4 c Flour flavored with
1/4 c Orange juice
Fresh pepper & pinch of salt
1/2 lb Rotelle pasta
Or similar pieces
1 lg Onion
5 lg Mushrooms, sliced
1/4 ts Dried thyme
Cut the onion ends off and peel. Slice in half as you
would an apple. place each half, cut side down and
slice 1/4" slices. Slice the peppers in half and core
and seed them. With a sharp knife, cut very thin
julienned slices of half, if the peppers are large, or
whole peppers if smaller.
In a large pot, add cold water. When boiled, add
pasta, occasionally stirring to separate the pieces.
Always time pasta after it re-boils. After seven
minutes, taste a piece to see if it is cooked. When
cooked to taste, drain and put back into pot (turn off
flame) with a tbs margarine. Stir to coat.
Heat a ten inch Teflon coated saute pan with half the
oil. On med-low heat, saute the onion. before it just
starts to brown, add the pepper pieces. saute for a
couple of minutes. Add mushrooms until they are coated
with oil, about 90 seconds. Remove to a bowl, leaving
perhaps a three tablespoons of mixture in pan.
While the vegetables are cooking, prepare the chicken
by washing and drying the pieces. Place the flavored
flour into a small plastic bag. Add the chicken and
shake the bag to coat. Place the rest of the oil into
the pan, turn up heat to medium and saute the chicken
until light brown on both sides. Do not over cook. Add
thyme and the cooked vegetables to the pan. Cover the
chicken. Add 1/4 cup cold water to deglaze with the
vinegar and juice. Lower the flame and simmer for five
minutes until chicken is cooked through, but moist.
Place pasta into plates and spoon rich brown mixture
over top. Add chicken pieces and arrange over pasta.
it's very good!
