Monday, August 26, 2013

Creamy Orange Chicken Pasta

Chicken is sauteed in butter, then seasoned generously with salt, pepper, and a little ground red pepper.
2 heaping tablespoons of Orange Marmalade are mixed in.
& a tablespoon of Dijon Mustard.
Heavy Cream is stirred in and sauce is allowed to thicken.

 Tyler and I started dating in college.  Coming from a family where the expression, "The way to a man's heart is through his belly," is touted as being most definitely truth, I was eager to cook for Tyler.  His mom gave me a few recipes for easy dishes that he liked and that I would be able to prepare in my make-shift dorm kitchen--toaster oven, hot plate, and electric skillet. This pasta is great for a weeknight dinner because it is so fast to whip up and only requires a few ingredients.  It is also surprisingly tasty.

Creamy Orange Chicken

3 chicken breasts, cubed
2-3 T butter
1/4 t. salt
1/4 t. pepper
dash-1/8 t. ground red pepper
2 heaping T orange marmalade
1 T dijon mustard
2 c. heavy whipping cream

3/4-1 lb. prepared pasta, depending on how "saucy" you like your pasta

Sauté chicken breasts in butter.  Season with salt, pepper, and red pepper.  After chicken has started to brown, stir in marmalade and dijon mustard, coating chicken cubes. Add in heavy cream and allow sauce to simmer until thickened.  If sauce gets too thick, thin out by adding a splash of water or milk.  Serve over pasta.  (OPTIONAL: Top with sliced or slivered, toasted almonds)

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