Davidson Realty, Inc.

Even When a Restaurant Won’t Share Theirs, Jim Davidson will Share his!

September 15, 2010

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Posted by in Jim's Recipes

jimThis month Jim is kicking it up a notch and giving you one of his best recipes yet! If you wonder what’s on the table in our St. Augustine Florida homes then you want to give this recipe a try.  

Chicken Mambo Italiano

Chicken breast – (Pkg of skinned, boned 3 – 4 pieces)
Sun Dried Tomatoes – chopped (jar with tomatoes in olive oil and herbs) 2 jars
Mushrooms – sliced (fresh) 2 – 3 pkgs
Artichoke – quartered (canned) 2 cans
Garlic – 2 tsp
Olive Oil – ¼ to 1/3 cup
Marinara sauce – 1 large jar of Raos Marinara Sauce or homemade
Crushed red pepper – 1 tsp
Salt to Taste
Pepper to Taste
Light cream – 1 to 1 1/2 half pints
Bowtie Pasta (Farfalle) – 1 to 1-1/2 pkg.
Fresh Parmesan or Pecorino Romano

1. Marinate chicken breasts in Italian dressing then grill – don’t over cook since they will be cut into pieces and added to sauce mix.

2. In large skillet put olive oil on medium heat add garlic and drained sun dried tomatoes stirring constantly. Cook about 5 minutes; add marinara sauce and cream. NOTE: Sauce is 1/3 marinara, 2/3 cream. Bring to boil then add mushrooms and artichoke, cook about 15 min. stirring constantly. Once mushrooms appear cooked add chicken and cook additional 15 min. Salt and pepper to taste.

3. Cook pasta and rinse with hot water. I put a little olive oil and salt in pasta water.

4. Serve sauce over bow tie pasta, sprinkle lightly with crushed red pepper (optional) and Parmesan/Pecorino Romano.

Note: Be flexible on cream and marinara. If sauce gets to thick, add more cream.

The sauce when completed will be rich in color and relatively thick. It will have a pinkish / red color due to the sun dried tomatoes, marinara and cream.

I had a dish like this at a restaurant in Whitefish, Montana called Mambo Italiano. I asked for the recipe and they wouldn’t give it, so I decided to try and duplicate it with my own recipe. Mine is better.

Serve with salad and a nice Sauvignon Blanc.

Jim

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