Organic bow tie pasta with Mr. Frank's Spice Co. carrot chicken and baby portabella sauce.
2 cups Organic bow tie pasta, cooked according to directions. When done cooking put pasta back into pot away from heat and add a little bit of olive oil to coat the pasta evenly. Set aside.
Baked chicken breast, chopped and shredded into bite size pieces. you can use rotisserie chicken for this recipe if you'd like.
1/2 cup chopped Baby portabella mushrooms
1/3 cup White onion, chopped
1/2 cup of bruschetta
3/4 chopped baked chicken
Grated Parmesan cheese
A few sprigs of fresh parsley for garnish
Sauce for pasta:
Saute white onions in 2 tbs of Olive oil until almost clear, add in bruschetta and baby portabella mushrooms to the frying pan on medium-high heat, once the onions are clear add in 1/2 cup of water and reduce heat to low, add 3/4 cup of the baked chicken heat on low and stir in 1 cup of the carrot puree. Remove from heat.
For the carrot puree:
2 tablespoons olive oil
1/2 medium onion
1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
1/2 cup white wine
1/2 teaspoon Mr. Frank's spice
1/4 cup mascarpone
1/8 teaspoon cayenne pepper
Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.
Plate pasta and top with the carrot chicken, baby portabella sauce and add grated Parmesan cheese with parsley as your garnish.