| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 18 Esslöffel | (2-1/4 sticks) butter, room temperature |
| 1/2 Tasse | Pecans, toasted and chopped finely |
| 2 gross | egg yolks |
| 2 | cloves garlic minced |
| 1 Esslöffel | heavy cream |
| 1 Esslöffel | black pepper freshly ground |
| 4 x ca. 30 g | Goat cheese, soft |
| 3/4 x ca. 450 g | Chicken breast, skinless, boneless and cut into 1/2 inch strips |
| 12 x ca. 30 g | Dried penne, cooked and drained |
|
In a bowl, mix 16 Tbsp. (2 sticks) of the butter with the pecans, egg yolks, garlic, cream, salt, pepper and goat cheese until well blended.
Melt the remaining 2 Tbsp. Butter in a large skillet over moderate heat. Add the chicken strips and cook for 4 to 5 minutes until the chicken is almost done. Reduce heat and add the pecan-butter mixture, stirring until the mixture melts and takes on a saucelike appearance. Toss in the cooked penne and serve. Serve 4
|
|
Anmerkungen zum Rezept:
|
