My Boss made a special request last week for a dish he had tried once called "Vodka Fettuccine Alfredo". Well, I wanted to give it a try....and discovered that I was out of Vodka. So what to do? There sat a bottle of Bacardi Rum on the bar that hadn't been used in ages, so why not adapt a recipe to that. Here's what I came up with, and it turned out delicious with Boss' approval! If you don't want to use chicken, try shrimp or crabmeat.
"Well, It's up to us. We better decide who's boss and who's going in the oven!"
Yeah, I like to take pictures. On with the recipe!
The ingredients are:
1 lb. chicken breast cut up into slices or cubes
1 Tbs. extra virgin olive oil
3 cloves minced garlic or 1 Tbs. roasted garlic
1/8 tsp. red pepper flakes or crushed red pepper
1 1/4 C. heavy whipping cream
1/4 C. chopped parsley or basil
5 Tbs. butter
1/3 C. rum
1/4 C. fresh grated parmesan cheese
I decided to get some Garlic Cheese bread going while cooking the sauce
brush one side with olive oil and broil it till light browned. Turn it over brush the other side with a little oil and brown slightly. When cool enough to handle, I spread a little of the roasted garlic on it then add some fresh grated cheese. Broil till browned and bubbly
I also decided on some roasted potatoes. Cut them up into cubes and toss some olive oil in them, some parsley or basil and a little Garlic powder. Salt and pepper. put them on a sheet pan in a 375 degree oven and bake until golden. Toss them around once during cooking for even browning.
Heat the pan and the olive oil over medium heat then add the chicken
Cook the chicken in a deep skillet until it's no longer pink in the center. This only takes a few minutes.
Remove the chicken and set it aside covered. Add to the pan the butter and garlic. On medium heat, let it simmer a couple of minutes.
Back to the sauce....Simmer this until slightly reduced and little thicker for a sauce. Don't let it boil, turn the heat down if needed.
Get your pasta into boiling salted water and cook to just under al dente. It will cook more in the sauce.
Turn the heat up to medium high and add the rum and heavy cream.
Add the pasta directly from the pan and into the sauce.
Stir it around until it has absorbed about half of the sauce.
Then add your chicken, a little of the chopped herbs and parmesan cheese.Toss it all together until heated through. Plate it and
top with fresh chopped basil or parsley and some fresh grated parmegiano oreggiano.
