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Ingredients:1) 2 1/2 tablespoons of garlic butter in the beginning
2) 8 oz. chicken breast, marinated and fully cooked (grilled) 3) 1/4 cup quartered mushrooms 4) 1/4 cup asparagus cut into small pieces 5) 1/4 cup mixed bell peppers (red, yellow & green) diced 6) 2 tablespoons of fresh lemon juice 7) 1 1/2 cups heavy (whipping) cream 8) 11 oz. cooked penne pasta (or your choice of pasta) 9) 2 1/2 oz. of parmesan cheese 10) 1/2 tablespoon of Abraham Rosa Seasonings “All Purpose Rub” |
| Preparation:First heat skillet, add butter, chicken sliced, mushrooms, and asparagus; cook until sautéed, then hit it with the lemon juice after 12 seconds. Add cream, heat up. Add the already heated bow pasta that you have already precooked. Heat thoroughly; add parmesan and “ABRAHAM’S ALL PURPOSE RUB”. Mix in pan until smooth and creamy.* GARLIC BUTTER = 1 Pound Unsalted Butter, 1 Tablespoon, 1 Oz Fresh Thyme, ½ Teaspoon Red Pepper Flakes, ¼ Cup Pureed Garlic, 1 Tablespoon of ABRAHAM ROSA SEASONINGS “ALL PURPOSE RUB”. Melt Blend and Refrigerate again!** CHICKEN= 1 oz. Chicken Breast, 1 Cup Light Olive Oil, 1 Tablespoon “ABRAHAM ROSA SEASONINGS “ALL PURPOSE RUB”. Rub seasoning on chicken, Put in container and pour in Olive Oil. Marinate for at least 2 hours(for best results, let marinate overnight). Grill and set aside. | |
