酸奶油雞管麵 Chicken Penne with Sour Cream Sauce

材料 Ingredients
煎雞胸 Pan-fried chicken breast 2 個 ea
西蘭花 Brocolli1 磅 lb (450g)
冷凍朝鲜蓟 Frozen artichoke heart 1 磅 lb (450g)
管麵 Penne 1 磅 lb (450g)
特級初炸橄欖油 Extra virgin olive oil 4 大匙 Tbs
大蒜末 Minced garlic2 大匙 Tbs
西式雞高湯 Chicken stock 2 杯 cup
白酒 White wine1/2 杯 cup
酸奶油 Sour cream 2 杯 cup
鹽 Salt1/2 小匙 tsp
黑胡椒 Black pepper1/4 小匙 tsp
帕梅善起司粉 Parmesan cheese powder 1/2 杯 cup
扁葉巴西利末 Minced flat-leaf parsley 4 大匙 Tbs

註﹕此配方是4-6人份。
Note: The recipe is for 4-6 people.


做法﹕
1.西蘭花洗乾淨後切成小朵。
2.準備煎雞胸，調味料選用Lowry's 調味鹽。將煎好的雞胸切成2.5cm小塊。
3.每個雞胸橫切成兩片。煎雞肉的鍋裡倒進雞高湯煮開，邊煮邊用木杓將鍋底咖啡色的殘留物刮鬆。
4.燒開3/4鍋的水後加入適當的鹽﹐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3分鐘。
5.炒鍋燒熱後放入4大匙橄欖油。加入大蒜末用中火炒香。續加入西蘭花 和朝鮮蓟拌勻1分鐘。
6.加入白酒，高湯，酸奶油，鹽和胡椒繼續用中火煮3分鐘。
7.將麵撈出拌入炒鍋裡。加入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。最後拌入巴西利葉末。
8.裝盤後撒上些許香菜末，帕梅善起司粉和橄欖油。



PROCEDURE:
1.Wash the broccoli and cut it into small pieces.
2.Horizontally halve each chicken breast. Prepare the pan-fried chicken breast. Use Lowry's seasoned salt. Cut the chicken into 1" cubes.
3.Pour the chicken stock in the pan and bring it to a boil and deglaze (loose the brown bits on the bottom) the pan with a wooden spoon.
4.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.
5. Add 4 tbs. of olive oil to a heated wok. Stir in the minced garlic, and sauté over medium heat until aromatic. Add the broccoli and artichoke and sauté for 1 minute.
6.Add the white wine, chicken stock, sour cream, salt and black pepper and continue to cook for 3 minutes.
7. Transfer the penne to the wok. Add the 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. Mix in the minced parsley.
8.Sprinkle the pasta with a little of minced parsley, parmesan cheese & olive oil.




最後更新 (Last Update): 09/30/2015
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