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Inspired by a dish served at the Saint Paul Hotel in St. Paul, MN. Creamy and delish!
Cook pasta in boiling water until al dente.
In a large skillet over medium heat, sauté garlic and scallions in olive oil until browned. Add chicken and cook until no longer pink. Deglaze pan with wine, reduce. Stir in cream, parmesan, parsley, red pepper and salt. Simmer until chicken is cooked through. Toss with cooked pasta, serve garnished with fresh grated parmesan and additional parsley.
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