"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Corners Chicken and Pasta Recipe

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This recipe for Four Corners Chicken and Pasta, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jami Little
Added: Saturday, April 11, 2009


1 lb. boneless, skinless chicken breast
8 oz. dry penne or bow tie pasta (or whatever pasta you have on hand)
1 yellow onion, sliced
1 large tomato, diced

5 T. butter
1/2 cup flour
2 1/2 cup half&half
1 tsp. salt
1/4 tsp. pepper
3 oz. processed Swiss cheese slices
1/2 cup Parmesan cheese
1/2 cup sour cream
1 T. canned, chopped chipotle peppers (or 1 small can diced green chilies)

1. Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown.
2. Prepare sauce: Melt butter; add flour. Stir until well combined. Add half&half, salt, and pepper. Stir with a whisk and continue cooking over medium-low heat until sauce is thickened and bubbly. Add cheeses and stir until blended. Add sour cream and mix well. Add chipotle peppers or diced green chiles.
3. Add pasta, caramelized onions and chicken to sauce (may need to transfer to a bigger pot/saute pan) toss to coat, and allow to heat all the way through.
4. Garnish with chopped tomatoes. Serve immediately as this dish tends to cool rapidly.

Personal Notes:
Personal Notes:
(From the Skyroom Restaurant at BYU)




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