ALLA PANNA SAUCE RECIPE

PENNE ALLA PANNA RECIPE -

This is a very tasty and quick pasta meal. I got the recipe years ago when I was still at school and went home with one of my friends to have dinner at her house. Her family traveled to Tuscany every year and this was their version of a pasta dish they had eaten there. Serve with a side salad and some crusty bread. You can use any type of pasta really if you haven't got penne pasta, it's really nice with tortellini as well.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

400 g penne pasta, cooked
250 -400 ml cream
200 g cooked ham or 200 g prosciutto, finely sliced and cut into small pieces
1/2-1 teaspoon cayenne pepper
1/2-3/4 cup parmesan cheese
1 1/2 tablespoons vodka (optional)
1 teaspoon olive oil

Steps:

Heat the oil in a skillet.
On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
Add the cayenne pepper and stir in the parmesan.
If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
Stir in the pasta and serve straight away.

Nutrition Facts : Calories 744.2, FatContent 35.3, SaturatedFatContent 18.2, CholesterolContent 128.8, SodiumContent 245.9, CarbohydrateContent 81.8, FiberContent 11.1, SugarContent 0.2, ProteinContent 27.1

CHICKEN ALLA PANNA RECIPE -

Lightly breaded chicken breasts are sauteed with mushrooms and served in a brandy and cream sauce. Serve with sauteed vegetables.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts (1 1/2 lbs)
1/4 cup flour, for dredging
1 egg
1/2 cup seasoned bread crumbs
1 small onion, chopped
4 ounces mixed mushrooms, sliced
1/2 cup chicken broth
kosher salt & freshly ground black pepper
1/2 ounce butter
1/4 cup brandy or 1/4 cup dry sherry
2 teaspoons flour
1/4 cup chicken broth
2 tablespoons heavy cream

Steps:

Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
Pour in broth; season with salt and pepper.
Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
Stir in flour, mixing well.
Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.

Nutrition Facts : Calories 335.6, FatContent 13.8, SaturatedFatContent 5.2, CholesterolContent 139.9, SodiumContent 386.3, CarbohydrateContent 11.5, FiberContent 0.7, SugarContent 1.2, ProteinContent 29.4

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