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Grilled Chicken Pasta Recipe from Whispering Canyon Cafe, Wilderness Lodge


1 cup White wine
1/2 tablespoon minced thyme
1/2 tablespoon minced garlic
2 tablespoons finely diced shallots
2 cups heavy cream
1 cup boursin cheese
2 poblano peppers
2 tablespoons olive oil, plus extra for rubbing on poblano peppers
1 pound boneless chicken breasts
Blackened seasoning of your choice
1 each: carrot, yellow squash, and zucchini, cut into 1/4 inch slices
2 cups chopped broccoli
1 small red onion, thinly sliced
1 red pepper, julienned
1 pound farfalle (bow-tie) pasta, cooked
Grated pecorino romano cheese

Yield: 4-6 servings


Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to the boil, the reduce heat and simmer until quantity is reduced by half, about 15 minutes. Add the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper. Strain and set aside.

Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Watch carefully, they cook quickly.) Run the peppers under cold water, then peel, remove seeds, and dice. Set aside.

Dust the chicken with the blackened seasoning. Heat 1 tablespoon of the olive oil in a pan and saute the chicken until done. Cut into strips and set aside.

Heat the other tablespoon of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked but still firm. Mix in the poblano peppers, cream sauce, and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over a bed of farfalle pasta. Sprinkle on romano cheese.



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