Cinnamon and cumin make this dish what it is. A hint of cayenne pepper gives it spice while the butter and cream give it its smooth creaminess.
First boil off 5 chicken thighs (about 2 pounds) and let cool.
Saute about 5 cloves of garlic in butter along with 5 baby portobello mushrooms, sliced. Add one red bell pepper julienned (sliced in thin strips).
After the mushrooms and peppers are soft add 1/2 cup of chicken broth and 1/2 cup of half and half and let simmer. Add 1/4 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon of cayenne pepper, and a dash of salt.
Serve over penne pasta!!!
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