6 oz butter
8 oz mushrooms
2 chicken breast (Pre-cooked)
Salt and pepper to taste
1 medium onion sliced and caramelized
6 0z cooking wine
1 pint heavy cream
24 oz pasta of choice (rigatoni or bow tie work well)
8 oz Parmesan cheese
1-Cook pasta as directed on package.
2-In a hot saute pan add butter, mushrooms, chicken, caramelized onions, salt and pepper and saute for 2 min
3-Add the wine and saute for another minute. Add the heavy cream and bring to boil over high heat.
4-Drain pasta and return to pot, mix the saute mixture until well Incorporated. Toss briefly and add cheese and mix well.
5-Transfer to plate and serve.
1 package yeast
1 tbls sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
2 tbls rosemary (I didn't have rosemary so I just used Italian seasoning)
2 tbls butter
1-Place yeast, sugar, and water in large bowl or food processor.
2-Mix in 1 tbls butter, salt, and 2 cups of flour.
3-Add one tbls of rosemary
4-Knead for about 10 min by hand or in food processor about 5 min until smooth
5-Add more flour if necessary
6-Oil a bowl, put dough in it and cover with towel.
7-Let dough rise in a warm place for one hour until double.
8-Punch down dough and divide in half. Let raise about 5 min
9-Spray baking sheet with cooking spray and divide bread into two rounded oval loaves.
10-Sprinkle remaining tbls of rosemary over the top of loaves.
11-Let loaves rise again until double, about 45 min
12-Bake at 375 for 15-20 mins until lightly browned.
13-Carefully remove from oven, brush with remaining butter.
Oil and Vinegar Dipping Sauce for Bread