Saturday, February 2, 2008

Flaming Pasta

I found this recipe on allrecipes a while ago and had been meaning to make it, simply because the recipe calls for you to light the sauce on fire. Finally, my husband bought brandy at the liquor store at a time we had all the remaining ingredients. It was time. Overall, the recipe wasn't anything truly fantastic - in fact, it tasted a lot like Alfredo sauce. However, I'd recommend making it simply because you get to light it on fire. Let's face it, that's just fun.

This photo is supposed to show the "flaming" part -
unfortunately, my camera didn't pick up on that too well.

Brandied Chicken with Pasta
Serves 4

1 package (16 oz) dry fettuccini
1/4 cup olive oil
1 lb chicken, cut into large cubes
1 small onion, diced fine
4 cloves garlic, minced
1/4 cup brandy
2 large tomatoes, diced (I omitted)
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
1/2 tsp salt
1 tsp pepper
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

Heat oil in a large skillet over medium heat. Saute chicken until no longer pink. Stir in onions, garlic, and brandy. Carefully ignite the brandy with a match (we used a grill starter). Cook 2 minutes.

Add chopped tomatoes and cook 2 minutes.

Stir in wine and butter, and season with basil, salt & pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

No comments: