Firecracker Chicken
Season 2; Episode 15

Firecracker Chicken

Categories: Main Dish, Pasta, Chicken

Yield Information
Number of Portions: 2 Servings

Quantity Unit Ingredient
1TablespoonOlive Oil
1CupWhite OnionJuliened
1CupBell PepperJuliened
1TablespoonFresh BasilChiffonde
1PoundChicken BreastBite sized pieces
½CupWhite Wine
¼CupBuffalo Sauce
¼CupHalf & Half
3TablespoonsGorgonzola CheeseCrumbled
1TablespoonBlue Cheese Dressing
4OuncesPastaPar Boiled
1TablespoonGorgonzola CheeseCrumbled
1teaspoonFresh ParsleyChopped


Heat olive oil in a saute pan, an uncoated pan works best.

Brown all edges of the chicken. Add pepper and onion, cook until onions start to turn translucent. Add fresh basil and garlic mix everything together.

Pour in wine being sure to spread it out over the whole pan. Scrape on the brown bits off the bottom of the pan and stir into the sauce. Then turn down heat a little.

Add buffalo sauce and half & half. Quickly stir together to keep the dairy from curdling. Stir in gorgonzola cheese and blue cheese dressing.

Stir in pasta and simmer until pasta is at your desired softness.

Plate and garnish with gorgonzola cheese and fresh chopped parsley.