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Tuesday, 1 October 2013

Heavy Yummy Penne Recipe

This heavy yummy recipe comes to us from Kootenay Savings selection of its employees recipes. 

Chicken Peppercorn Penne starts with frying 0.5 chopped onion and 0.25 kg chopped bacon until bacon is crispy. Add 1 Tbsp crushed peppercorn, 2 cloves garlic, fry a bit and remove.

And if this isn't fatty enough, add to the bacon fat 2 Tbsp butter, melt and whisk in 2 Tbsp flour to make a roux.

Add 1.5 cups chicken broth, whisk and simmer for 2 more minutes. Bring back the bacon and onion mixture and let all simmer until sauce is thickened.

It is probably tasty enough by now, but you still need the final touch - Asiago Cheese. 

Quoting the employee submitting the recipe, "don't skimp". So lots were grated.

Mix the sauce with the already cooked penne, add the cheese and serve with grilled chicken on top.

It is exceptionally tasty.

But beware of fat content of cheese, bacon, butter, bacon fat and chicken broth.

I considered making a low fat version of it, but that idea lasted for 3 seconds. Glad I stuck to the original recipe.

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