Cooking & Baking

Last edited Sun Jun 16, 2013, 05:33 PM - Edit history (10)

Sauce:

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black

Complete Recipe:

Pasta ingredient:
Boiled pasta (I choose Angel Hair for this recipe's sauce, always) Done by itself, obviously, but I don't want anybody to get any ideas

Chicken ingredient:
2 Lbs. Thawed and deboned chicken
Lemon Juice
1 1/2 Lbs Sweet Onion
1 tsp Garlic (or a clove or two to taste)
1 tsp Basil ( or chop up an entire stalk of it)
Dash of rosemary (or more, to taste)
1 tsp Ground pepper to taste ( I use tri-color - use less if using black)
Salt to taste

Whisk the sauce periodically while you are preparing the chicken. You will soon be whisking it to keep it from bubbling while it cooks.

Douse the chicken thoroughly in lemon juice (about 1/4 cup). You will also douse the onions in this situation with lemon, too and dice them into chunks or squares (about 1/4 cup, also). Cook both until brown at a medium high temperature in a (separate) sauce pan on the stove. Combine when the onions achieve transparency. Continue cooking until the chicken is browned. You may want to turn up the heat after combining so that the chicken gets a bit blackened, since it creates a deep, caramelized flavor.

While you are doing this, boil the pasta, as normal.

Back to the sauce:

Whisk it until it is pureed under medium heat, and can be poured over gorgeous angel hair and tangy chicken that knocks your socks off.


EDIT: This recipe seemed so simple when I started to write it down, but I didn't realize how many things I did when I make this. I've made it a hundred times, and it seems easy, but when I write all of the steps down, it seems way more complex than it really is.