DIRECTIONS
Bring a pot of water to a boil sprinkle in a dash of salt add the pasta and cook as per directions. (15-20 min.)
Slice chicken into 1/2 inch strips. In a saute pan add 2 tablespoons of oil and 1 table spoon butter. Fry the sliced chicken strips until tender. Season with salt and pepper to taste.
In a sauce pan bring milk to a boil slowly as to not burn in the pan. Melt butter in microwave softly and not a boiling liquid. Add the butter to the milk and blend together with a whisk.
On medium heat add the Garlic, Onion, Thyme, Rosemary, Oregano, and Black Pepper stirring constantly as you add them. Cook for about 5 minutes this should give you enough time to prepare the peppers.
Dice peppers into small squares. Fresh Onions diced and sauteed could be a good addition to flavor it up. Once finished add the peppers to the sauce and let it reduce for about 15 minutes.
Once complete, add a teaspoon of cornstarch in cold water mixed thoroughly to thicken the sauce.
Add 3oz. pasta to a plate, pour creamy pepper sauce over the pasta, then lay strips of chicken on top and garnish with 3 thin strips of colored bell peppers and a sprinkle of parsley to finish your plating.
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