Bayou Blast Chicken Pasta (Garfield Pasta)
I had this dish at a restaurant in Haines City, Florida called Garfield's. I loved it so much that I tried to duplicate it at home. This is what I came up with. It quickly became a family favorite!
I had this dish at a restaurant in Haines City, Florida called Garfield's. I loved it so much that I tried to duplicate it at home. This is what I came up with. It quickly became a family favorite!
- Carbohydrate 54.9416849250084 g
- Cholesterol 164.227812438577 mg
- Fat 30.4112191043909 g
- Fiber 1.16817557931974 g
- Protein 13.5074880844687 g
- Saturated Fat 17.8855065595402 g
- Serving Size 1 1 Serving (238g)
- Sodium 108.28555801146 mg
- Sugar 53.7735093456886 g
- Trans Fat 2.34691609248698 g
- Calories 542 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook until al dente; drain.
- Meanwhile, place chicken and Bayou Blast seasoning in a bowl, and toss to coat.
- In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 2 to 3 minutes per side. Remove from skillet and set aside. Add to the skillet the green and red bell peppers, mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with a little more Bayou Blast and heat through. (If sauce is too thick add a little milk).
- Toss pasta with the sauce. Plate the pasta and place 2 chicken tenders on top. Sprinkle with grated Parmesan cheese, serve and enjoy!
Vibrant green and red bell peppers contrast sharply against a rich, ivory cream sauce clinging to ridged penne tubes. Spiced chicken tenders provide a savory counterpoint to the dairy base, while fresh mushrooms impart earthy depth.
- To reduce the saturated fat content without sacrificing mouthfeel, substitute half-and-half for heavy cream at a one-to-one ratio, though simmering the sauce slightly longer will be necessary to achieve proper viscosity.
- For a gluten-free adaptation, use brown rice penne, but monitor the boiling time closely as alternative grains degrade faster than wheat pasta.
- When tossing the vegetables in the skillet, maintain medium heat to sweat the mushrooms without browning them aggressively.
- Heavy cream burns easily at high temperatures; keep the burner below medium once the dairy is introduced to the pan.
- A standard ten-inch stainless steel skillet provides adequate surface area to sauté the chicken tenders in batches without crowding the pan.
Adjusting the heavy cream volume with whole milk prevents the sauce from breaking if it sits off the heat. Proper execution relies entirely on precise temperature control during the reduction phase.
