畢卡達雞管麵 Chicken Penne with Picada Sauce

材料 Ingredients

煎雞胸 Pan-fried chicken breast 1 片 ea 管麵 Penne 2/3 磅 lb (300g) 特級初炸橄欖油 Extra virgin olive oil 4 大匙 Tbs 扁葉巴西利末 Minced flat-leaf parsley 4 大匙 Tbs 大蒜末 Minced garlic 2 大匙 Tbs 畢卡達醬 Picada 2 大匙 Tbs 白酒 White wine 1/3 杯 cup 鹽 Salt 1/2 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 紅辣椒粉 Paprika 1/4 小匙 tsp 帕梅善起司粉 Parmesan cheese powder 1/2 杯 cup

做法﹕

1.	準備煎雞胸，調味料選用Lowry's 調味鹽和綜合香料粉。將煎好的雞胸切成2.5cm小塊。
2.	燒開3/4鍋的水﹐然後依照麵條包裝指示將管麵煮熟。煮的時間比要求的時間短2分鐘。
3.	炒鍋燒熱後放入4大匙橄欖油。加入香菜末和大蒜末用中火炒香。續加畢卡達醬和4湯杓的煮麵水(或雞高湯)拌勻燒滾。
4.	加入白酒，鹽和胡椒繼續用中火煮2分鐘。
5.	將麵撈出拌入鍋裡。加入紅辣椒粉，雞塊和帕梅善起司粉翻炒至醬料与麵充分混合，約3分鐘。如果麵太乾可再加些煮麵水。
6.	裝盤後撒上些許香菜末，帕梅善起司粉和橄欖油。

PROCEDURE:

1.	Prepare the pan-fried chicken breast. Use Lowry's seasoned salt and Costco 21 spice mix for seasoning. Cut the chicken into 1" cubes.
2.	Bring a 3/4-full pot of water to a boil. Cook the penne by following the package instruction, but 2 minutes shorter than the required cooking time.
3.	Add 4 tbs. of olive oil to a heated wok. Stir in the minced parsley and garlic, and sauté until aromatic. Add the Picada paste and 4 ladles of the cooking noodle water (or chicken stock). Mix and bring the mixture to a boil.
4.	Place in the white wine, salt and black pepper, and cook in medium heat for 2 minutes.
5.	Transfer the penne to the wok. Add the paprika , chicken cubes and parmesan cheese powder. Stir until the sauce and the penne are well blended (approx. 3 minutes). Add more cooking noodle water if there is not enough sauce.
6.	Sprinkle the pasta with a little of minced parsley, parmesan cheese & olive oil.

最後更新 (Last Update): 12/28/2013
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