Nah! There’s no such thing as Pasta a la Julia. Unless of course, the famous Julia Child made something like that with considerable amount of humility and named it after her. I titled this post Pasta a la Julia because that’s the name I want to give to this “original recipe” I made today. Naks! Haha. Since my name is Julie, I somehow presumed that this title would be appropriate for this entry.
Im just kidding.
Anyways, I really want to consider this meal as “my” own recipe because I didn’t follow anything from internet or cookbook. For the first time, I cooked with my instinct. I just want to make something like Pollo al Gorgonzola, the pasta i ate in Spaghettim last week. It was with seared chicken breasts, onion, cream and mushrooms. I found half a cup of cream leftover inside the fridge, a can of champignon inside my cupboard and 2 chicken breasts inside the freezer. I was thinking, I could make “something” like Pollo al Gorgonzola today! Yehey!
Without so much ado, I made my own version without so much expectation, I must say, that I can really make a good pasta out of these things. But a little disclaimer: Any of you who will try this recipe at home and will not like it, I will not be the one to blame. OK? Though I can honestly say it was delicious, I cannot assure anyone that it’s very good. Again, this is a test recipe, do it at your own risk. Haha!
Ingredients:
350g Penne Pasta or any pasta you like
50 g. butter
1/2 cup all purpose cream
1/2 cup chicken broth
2 large chicken breasts; cubed
1 can champignon or about 1/2 cup button mushrooms; sliced
1 large onion; finely chopped
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
1/2 tsp. dried oregano
100 ml. white wine
Grated Parmesan
Ok, honestly I forgot to put wine. But I wan’t to include that in this recipe. If you don’t like alcohol then you can exclude it.
- Boil your pasta
- In a sauce pan, melt butter; fry onion until transparent
- dump in chicken breasts and fry for about 2 minutes
- dump in mushrooms and fry for another 2 minutes
- pour the wine (again, you can omit this if you want); let it boil until almost all the wine evaporated
- pour in chicken broth and let it simmer for a while
- add cream and all the dried herbs; lower your fire this time.
- salt and pepper to taste.
- Now by this time your pasta should be cooked (not overcooked); drain it and put it back to the pan
- Pour your chicken sauce over your pasta; dump in some parmesan cheese; mix well and cover for about 3 minutes. The pasta will actually absorb some of the sauce.
- After 3 minutes; mix it again and it’s ready to serve.
- Sprinkle some grated parmesan on top and you have Pasta a la Julia.