This recipe used to be part of the Entrees section at the Whispering Canyon’s Menu. Admittedly I didn’t try it there as I was fixated on munching through the Skillet and more. The option was ideal as you didn’t need any KETCHUP!!
The recipe is a little complicated but once broken down in to sections is easy to follow.
- 3 tsp Paprika
- 2.5 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp cayenne Pepper
- .75 tsp white Pepper
- .75 tsp black Pepper
- .5 tsp dried Thyme
- .5 tsp dried Oregano
Mix the ingredients in a bowl
Boursin Cream Sauce
- 250ml White Wine
- 500ml Double Cream
- 3 Shallots Finely Chopped
- 1 Boursin Cheese (ideally about 3″ diameter)
- .5 tsp of Chopped Fresh Thyme
- 3 Cloves of Garlic Chopped
- Salt & Pepper
- Add White Wine, Thyme, Garlic, Shallots to a pan over a medium heat and reduce to half in volume.
- Add Double Cream and Boursin Cheese and Bring to the Boil. The reduce to a simmer for 8 minutes.
- Add Salt & Pepper to taste.
Roasted Poblano Pepper
Sounds Great. & posh until you realise that Asda only had thin Chillies or Red Chillies. So I opted for a mild red chilli.
The method here was to stick a fork in it cover in Olive oil and salt. Then hold over a gas hob until blackened. This allows the skin to be peeled off. You then scrape the skin off discard the seeds and chop finely the warm red flesh.
The “Blackened Chicken” Breast.
- 2 Chicken Breasts
- Blackening Powder
- Olive Oil.
- Coat the chicken breast all over with the blackening powder.
- Pour a little oil into a frying pan.
- Cook the chicken through on Both sides in the frying pan.
- Slice up the cooked breasts.
- 1 carrot
- 1 courgette
- 1 red onion
- 1 red pepper
- some broccoli
Combine everything & boil some Pasta!
- Final steps now. To an oiled frying pan add teh sliced up chicken, Roasted pepper & vegetables. Saute for 5 minutes.
- Add the Boursin Sauce.
- Salt and Pepper to taste
- Serve over a bed of Penne Pasta
- Add some shavings of parmesan cheese.
This meal is delicious and full of depth. There are a lot of step involved, but definitely worth the effort. The Rigatoni worked well with the chunky vegetables I used. The Sauce had a slight kick to it, which I believe came from the blackening powder. This recipe served 2 Adults, but they were very hungry adults!
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