Pasta William

When I saw the name of this recipe, I just head to read it. For those who don't know, both my father and brother were/are named William. And it turned out to be a tempting recipe, so I gave it a try. And can recommend it, even though it will never be on the low-cholesterol list.



1 cup heavy cream

2 TBS butter ( or a bit of oil)

1 lb. chicken, chopped

1 onion, chopped

1 good handful chopped bell pepper

1 lb pasta of choice

2 TBS Creole seasoning, or seasoning of taste


Cook and drain pasta. Set aside.

Sauté the chicken in oil or butter until done. Add the bell pepper and onion and saute until soft. 

Stir in pasta, seasonging and cream. Bring to a boil, then reduce heat and simmer until the cream is reduced and coats the past. Stir frquently.


NOTES:

The official recipe calls for 1/4 cup onion and 1/4 cup green bell pepper. I used a whole onion without measuring it, and probably about 1/2 to 1 cup mixed (frozen) chopped bell pepper. More veggies never hurt anybody.

I think that 1 lb of pasta is way too much for the amount of sauce. I didn't even use that much and and found it too much.

Because of all the pasta, I stirred in about 1/4 cup full milk. You just have to keep an eye on it tojudge whether there is enough cream to coat the pasta. And it needs frequent stirring and turning over. 

We used our favorite general seasoning mix, you can use whatever youb prefer. I sprinkled some in to the oil as it was warming, put some on the chicken as it sauteed, and added a bit withe the cream. Always a little, as it is easier to add more when needed, than to remove it wheni it's too much.



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