Prep Time:
1 hourCook Time:
15 MinutesSuggested Drink:
White or any light liquidIngredients: - Heavy Cream-1 C
- Sour Cream-1C
- Crème Fraîche (if you can find it, omit Sour Cream and Cream)
- Chicken Breast-1 Breast
- Italian Sausage-1 Link
- Mushrooms-1 C
- Tomato Sauce-1/4-1/2 C
- Rotini or Fusili-A lot
- Panchetta or Bacon-2-3 slices
Place sour cream and heavy cream in a dish, mix well, let sit for 1 hour. This will make a faux Crème Fraîche. Put on a large pot for making the pasta. Bring water to a boil. Slice bacon very lean or use panchetta, prosciutto is too salty for this, save it for the caniloni. Slice up the ham and saute it with the sliced mushrooms until it starts to render out. Make sure you're cooking your pasta. Then add sliced chicken and sausage to the mix. Saute these until cooked well, remember a little browning always adds flavor as the animal and vegetable sugars carmilize. Drain off as much excess fat as possible, this is a very heavy dish and most items used are fatty. Pour on the creme mixture and let it begin to cook and bubble. Add a small amount of tomato sauce for color and sight flavor. Toss with pasta lightly and serve.
original recipe by Miranda Lady Linden
