Congratulations to Ron Peters, the winner of our 2008 recipe contest! We loved the ease of preparation as well as the blend of textures and colors. The dish simply bursts with flavors! Chicken ala Ron has already become a favorite in our household! And, we are sure that you'll find it a tasty treat as well!
Ron describes himself as a "home chef" with roots in Rhode Island. His favorite cuisines are Italian and Portuguese. Yes, Ron's entered recipe contests before, maybe 3-4 times, but this was the first time that he's won a prize. How did he develop this recipe? He admits that it came little by little. He first served it to his wife, then he made refinements in the preparation and finally he shared it with friends. Lucky friends indeed, we say!
We were extremely pleased with the variety of recipes that were submitted. They came from near and far, from down the road in Curry County, from states such as Rhode Island and New York, and internationally from India. Some recipes were complex in preparation, others were more easy entertaining. We're so delighted with them that we have published a select few on various pages of this website. Take at look at them and give them a try - you will not be disappointed.
While the entries were quite diverse, what the recipes and their authors all had in common was a very obvious love of cooking and the joy that comes from sharing food with others. We are touched and humbled by the contributions to our recipe contest.
Boletes would be a great choice for this recipe.
Chicken ala Ron
1-3/4 pound package chicken tenders, sliced thin
3 tablespoons Bayou Cajun spice
6 tablespoons butter or margarine
10 ounces mushrooms (such as white button, Portabella, shitake, etc.), sliced
1/2 cup white wine
1 small onion, diced
1 tablespoon oil
1 pound or 6 links (casings removed) sweet Italian sausages
1 cup chicken broth
1 cup heavy cream
1/2 cup fresh parsley, chopped
7 ounces red roasted peppers, drained and sliced thin
2 tablespoons garlic powder
1/2 cup Parmesan cheese
16 ounces penne or rigatoni pasta
- Toss chicken tenders with Bayou Cajon spice, shaking off excess. In a large skillet, melt 2 tablespoons butter. Add chicken tenders. Cook until no longer pink inside, about 5-6 minutes. Remove and set aside.
- In same skillet, melt another 2 tablespoons butter and saute mushrooms. When almost brown, add wine and reduce liquid by one-half. Remove and set aside.
- In same skillet, melt remaining 2 tablespoons butter and saute onions. Remove and set aside.
- In same skillet, heat oil and cook sausage, breaking apart, until browned. Add chicken, mushrooms, onions, broth, heavy cream, parsley, red roasted peppers, garlic powder and cheese. Mix well. Heat mixture until heated throughly.
- Meanwhile, cook pasta according to package directions.
- Place prepared pasta in 6 large bowls, ladle mushroom mixture over pasta.
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