INGREDIENTS:
12 oz can evaporated milk
1/8 t salt
1/4 c gin, vermouth or vodka
3 ea lemon peel strips *
1/2 ea red bell pepper
1 lb fettucine
1/3 c minced basil leaves
1 T grated Parmesan
8 oz cooked chicken, cut up
1 x Salt and pepper
DIRECTIONS:
* (1/2-inch) yellow part only.
Place milk, salt, gin and lemon peel in heavy-bottomed skillet.
Bring to a boil. Reduce heat and simmer gently until volume is
reduced by a third.
Meanwhile, heat water in large pot to cook pasta. When it boils,
blanch pepper for 1 to 2 minutes; remove and mince. Cook and
drain pasta.
Remove lemon peel from sauce; add pepper, basil, Par- mesan,
chicken and pasta. Adjust seasoning. Serve with extra cheese
and basil leaves.
Makes 4 servings.
Filed under: Chicken Pasta Recipes |
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