Orecchiette. Little ear. A pasta from Southern Italy, in Italian it means 'Little Ear'. Isn't that cute. Pasta shaped like little ears. Listen up. We really are not here to talk about how "cute" this pasta is. We are talkin' about how tasty this pasta is. We needed a quick meal and I only took the chicken out of the freezer at 4 PM. My Scottie, after a partial defrost, charcoal grilled up some boneless, skinless chicken breasts. He seasoned them with only lemon pepper and garlic salt. Grilled them so they were still really juicy inside. I whipped up a quick pan sauce. I thinly sliced up three green onions (greens and whites), chopped three cloves garlic and added to my pan with some olive oil. Sauteed a bit, added some Kosher salt, fresh cracked pepper and a generous sprinkling of red pepper flakes. I then made a mixture of 1 1/4 cups cream, one egg yolk and the zest of one lemon. I brought the pan temp down a bit and whisked this mixture into the onion mixture, let it thicken up some and added about 1/4 cup sour cream (just because I wanted to use it up) and 1/4 cup shaved parmesan cheese. I cooked up the Orecchiette to al dente and added it to the creamalicious sauce, tossed in the grilled chicken, garnished with fresh chopped Italian parsley and more parmesan cheese and there you have it. Little ears with Scottie grilled chicken in a creamalicious sauce. Yummy. Everyone loved it. Your family will love it too. Thanks for listening.
No comments:
Post a Comment