Cracklin Jeorge
Full Fledged Farker
- Joined
- Dec 7, 2008
- Location
- Cincinnati, Ohio
This recipe was original born out of the need for a quick fast meal that used up whatever was left in the log cabin's fridge. It has since become a favorite in the Pineywoods of Kentucky as well as here in the city. Tonight variation is as follows.
INGREDIENTS:
3 Chicken Breast Tenders (cut into chunks)
1 Italian Sausage (sliced)
1/4 Cup Sweet Snap Peas
1 Medium sized Shallot (Minced)
2 TBS Minced Garlic
2 TBS Olive Oil
2 TBS Butter
1/4 Cup shredded Italian Cheese (Moz, Asaiago, & Prov)
1 tsp Crushed Red Pepper
1 Serving of Angel Hair Pasta
DIRECTIONS:
Heat the Olive Oil in a cast Iron Skillet. Brown meat until lightly brown then add garlic, and shallots. When the shallots are just becoming translucent add in the peas and butter. Continue cooking until the peas are bright green and tender. Remove from heat.
Spoon contents over Angel Hair Pasta (including the oils and drippings in the pan) and top with red pepper and shredded cheese. Enjoy!
The cook time on this is less than 15 minutes and can be done with just about any type of meat you like.
INGREDIENTS:
3 Chicken Breast Tenders (cut into chunks)
1 Italian Sausage (sliced)
1/4 Cup Sweet Snap Peas
1 Medium sized Shallot (Minced)
2 TBS Minced Garlic
2 TBS Olive Oil
2 TBS Butter
1/4 Cup shredded Italian Cheese (Moz, Asaiago, & Prov)
1 tsp Crushed Red Pepper
1 Serving of Angel Hair Pasta
DIRECTIONS:
Heat the Olive Oil in a cast Iron Skillet. Brown meat until lightly brown then add garlic, and shallots. When the shallots are just becoming translucent add in the peas and butter. Continue cooking until the peas are bright green and tender. Remove from heat.
Spoon contents over Angel Hair Pasta (including the oils and drippings in the pan) and top with red pepper and shredded cheese. Enjoy!
The cook time on this is less than 15 minutes and can be done with just about any type of meat you like.
