12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

This is a quick to prepare chicken pasta dinner that has nice eye appeal and delicate flavor. It is recommended to use Francis Coppola Gemelli pasta that can be purchased online at their wine website. If you are unable to buy Gemelli, then substitute a wide egg noodle pasta.  To buy the pasta you can visit Francis Coppola’s food website.  They have a lot of fine Italian foods to choose.

ingredients

Ingredients

12 ounces Gemelli Pasta; Francis Coppola 1 teaspoon Paprika
2 tablespoons Extra virgin olive oil 1 tablespoon butter for thickening
1 small onion; chopped 1 cup Chicken broth
8 ounces Fresh mushrooms; sliced 1 tablespoon Worcestershire sauce
1 tablespoon butter; to brown mushrooms 1 teaspoon Salt
1 pound Chicken breasts boneless and skinless 1/4 teaspoon Freshly ground pepper
2 tablespoons All purpose flour; for thickening 2 tablespoon Fresh Italian parsley chopped

Preparation

Bring a large pot of salted water to a boil. Add the Gemelli Pasta (can substitute a wide egg noodle) and cook according to label directions and noodle is soft.

pastacooking

Meanwhile, add olive oil to large saute skillet over medium high heat. Add chopped onions and saute until onions are tender and slightly browned about 2-3 minutes.
Add mushrooms and 1 tablespoon butter. Cook over medium heat until mushrooms begin to brown slightly; about 2-3 minutes.  Remove any fat from chicken and cut
into 1″x1″ chunks.

sautesauce

Add last tablespoon butter, chicken, flour, paprika, salt and pepper. Cook, stirring occasionally, until chicken browns. May need to use a flat turner to turn chicken and
other mixture to help with browning; about 3-5 minutes.

Add chicken broth and Worcestershire sauce. Bring to a slow simmer and cook until thickened; about 7 minutes.

noodles cookedsauce2

Divide the pasta among the plates and top with chicken mixture. Sprinkle with parsley, additional paprika and serve.

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Here is a delightful Sweet n Spicy Oriental dish in a rich sauce that can be served along with white or brown.  This is an recipe that is similar to Bourbon Chicken or Orange Chicken that is lightly breaded with a rich thick sauce.

1 large boneless chicken breasts; cut into bite size pieces
1/2  cup Unbleached flour
1/4 cup Bread crumbs; Panko Japanese Style
2 tablespoons Vegetable oil

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SAUCE
1/2 cup water
1 clove Fresh garlic, peeled and minced
1/2 teaspoon Red pepper flakes; or more to taste
1/4 teaspoon Ginger; ground
1/4 cup Brown sugar
2 tablespoons Ketchup
1 tablespoon White wine vinegar
1/3 cup Dark soy sauce
2 tablespoons Corn starch; or more for desired thickness

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Preparation

Cut large chicken breast into 1/2 as though  were going to butterfly.  Especially if they are thick in size.  If not you will not need to cut in half.  Then cut into bite size pieces.

Place flour and Panko in medium size bowl large enough to hold chicken, Panko and flour.  Add pieces of chicken and using two forks flip slowly until all pieces are dredged in a light coating of flour and Panko Bread Crumbs.  Let rest while you prepare the skillet and heat the oil to a hot temperature.

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In a large non-stick skillet, add vegetable oil.  Allow oil to come to a medium high temperature that is hot enough for a drop of water to sizzle the oil.  Using kitchen tongs, add the chicken bits one piece at a time allowing room to turn the chicken.

Meanwhile, heat oven to 300 degrees so that you can place the chicken in the oven to continue cooking while you later prepare the sauce.

Let the chicken pieces cook 3-5 minutes per side or until the first side is lightly browned.  Turn over and brown second side another 3-5 minutes.  As pieces brown, remove from oil and place in 12x8x2 (or larger) clay or non-stick baking dish.  Add additional pieces to the skillet as room allows and continue to brown as before.  After the last chicken is browned, remove from skillet and place remaining pieces one layer deep in the baking dish.  Place baking dish in oven while sauce is prepared and until it has simmered at least 10 minutes.

SAUCE:

Using a paper towel, remove excess oil from the skillet.  Mix together all sauce ingredients except corn starch in the skillet and bring to a boil.  Turn down and simmer for 10 minutes stirring occasionally.  Add corn starch a little at a time until the sauce begins to thicken.

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Make sure sauce has thickened before adding the first chicken.  Add chicken pieces to sauce and stir gently to coat.  Continue cooking for an additional 10 minutes at a slow simmer.  Add more corn starch if necessary to ensure sauce coats chicken and is of a gravy like nature.

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May 2013: More delicate version that I preferred.
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October 2013: Had more soy sauce or brown sugar. Too robust for oriental fried rice.

 

Serve along side or over white rice or brown rice.