POWERHOUSE FIRE PASTA RECIPE RECIPES

Steps:

• Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
• Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
• For the Pasta: Bring a large pot of salted water to a boil.
• While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
• Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
• Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.

Steps:

• Cut chicken into small bite size pieces. Mix all chicken marinade ingredients in a small bowl. Add chicken and mix. Let marinate for at least 10 minutes.
• Add chopped green onion and soy sauce to heavy cream. Cover and set aside.
• While chicken marinates, bring a large pot of water to a boil, cook fettucine to al dente.
• Meanwhile, heat olive oil to a large pan over medium high heat and add your chopped green onion. Let cook for about 1 minute and then add your marinated chicken. Let chicken cook through, about 2-3 minutes, then add in your quartered mushrooms. Cook for about 2 minutes and reduce heat to medium. Add in your cream sauce and let simmer for about 1-2 minutes until slightly thickened.
• When pasta is done, reserve 1/2 cup pasta water, drain and add to your cream sauce. Toss to coat, add cheese and little bit of pasta water. Serve topped with more green onion and cheese.