Meet The Chefs Recipes

Recipes

FETTUCCINE SANTA ROSA

1 LB FETTUCCINE NOODLES
CUP ITALIAN SALAD DRESSING
3 EA FRESH CHICKEN BREASTS
3 CUPS SANTA ROSA SAUCE [see recipe]
4 OZ GUACAMOLE [OPTIONAL]
4 OZ ROASTED RED PEPPER PUREE [OPTIONAL]
1 QT BLACKBEAN CORN SALSA [see recipe]
1 CUP PARMESAN CHEESE

Boil the fettuccine in a large pot according to package directions. Marinate the chicken breasts briefly in the Italian dressing, then grill until thoroughly cooked [these are great when grilled outdoors on the grill!]. Slice the chicken into thin strips and keep warm. When the pasta is cooked and drained, place it in a large serving bowl. Quickly toss the sliced chicken and Santa Rosa sauce [see recipe] together in a skillet and pour evenly over the noodles. Place the guacamole and red pepper sauce over the dish [if desired], then top with the black bean salsa. Sprinkle with the Parmesan and toss well before serving.

SANTA ROSA SAUCE
Yield: 1 quart

3 Tbsp Butter
12 oz Chicken broth or stock
1/3 cup Yellow onion [diced]
16 oz Half & Half
1 large Fresh Shallot [minced]
8 oz Heavy Cream
1 Tbsp Fresh Garlic [minced]
2 tsp Kosher salt
1 oz Chipotle pepper in adobo [minced]
Juice of one fresh lemon
1 Tbsp Dark chili powder
3 oz Dry white wine
cup Flour

Melt the butter in a small saucepan. Add the onion, shallot, garlic, chipotle pepper and chili powder. Sautee over medium heat until the veggies are soft [do not brown]. Add the wine and increase the heat to high. Reduce the wine until it is almost evaporated. Add the flour all at once and whisk vigorously with a wire whisk until the mixture is smooth. [no lumps]. Add the stock and whisk again until smooth. Add the half & half and cream, mixing well. Bring the mixture to a simmer and allow to simmer for 5 minutes. Add the salt and the lemon juice. Strain the sauce through a china cap or other type of fine strainer. Serve the sauce right away or cover and refrigerate until ready for use. Note: Chipotle peppers in adobo sauce are actually smoked jalapenos in a smoky sauce which are usually sold in the Mexican section of most supermarkets. They usually come in 10 oz cans. They are VERY potent. You can freeze the rest and save for another time.


		Meet The Chefs Recipes Recipes FETTUCCINE SANTA ROSA 1 LB FETTUCCINE NOODLES CUP ITALIAN SALAD DRESSING 3 EA FRESH CHICKEN BREASTS 3 CUPS SANTA ROSA SAUCE [see recipe] 4 OZ GUACAMOLE [OPTIONAL] 4 OZ ROASTED RED PEPPER PUREE [OPTIONAL] 1 QT BLACKBEAN CORN SALSA [see recipe] 1 CUP PARMESAN CHEESE Boil the fettuccine in a large pot according to package directions. Marinate the chicken breasts briefly in the Italian dressing, then grill until thoroughly cooked [these are great when grilled outdoors on the grill!]. Slice the chicken into thin strips and keep warm. When the pasta is cooked and drained, place it in a large serving bowl. Quickly toss the sliced chicken and Santa Rosa sauce [see recipe] together in a skillet and pour evenly over the noodles. Place the guacamole and red pepper sauce over the dish [if desired], then top with the black bean salsa. Sprinkle with the Parmesan and toss well before serving. SANTA ROSA SAUCE Yield: 1 quart 3 Tbsp Butter 12 oz Chicken broth or stock 1/3 cup Yellow onion [diced] 16 oz Half & Half 1 large Fresh Shallot [minced] 8 oz Heavy Cream 1 Tbsp Fresh Garlic [minced] 2 tsp Kosher salt 1 oz Chipotle pepper in adobo [minced] Juice of one fresh lemon 1 Tbsp Dark chili powder 3 oz Dry white wine cup Flour Melt the butter in a small saucepan. Add the onion, shallot, garlic, chipotle pepper and chili powder. Sautee over medium heat until the veggies are soft [do not brown]. Add the wine and increase the heat to high. Reduce the wine until it is almost evaporated. Add the flour all at once and whisk vigorously with a wire whisk until the mixture is smooth. [no lumps]. Add the stock and whisk again until smooth. Add the half & half and cream, mixing well. Bring the mixture to a simmer and allow to simmer for 5 minutes. Add the salt and the lemon juice. Strain the sauce through a china cap or other type of fine strainer. Serve the sauce right away or cover and refrigerate until ready for use. Note: Chipotle peppers in adobo sauce are actually smoked jalapenos in a smoky sauce which are usually sold in the Mexican section of most supermarkets. They usually come in 10 oz cans. They are VERY potent. You can freeze the rest and save for another time.