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Chicken and Riggs TV 7 Morning Show-November 11, 2005
2 tblsp. butter ½ cup diced onion ½ cup diced green bell pepper. 2 cloves garlic minced 2 cups heavy cream 1 tsp. fresh cracked pepper ¼ cup shredded asiago cheese ¼ cup grated parmesan cheese 2 egg yolks 1 cup diced cooked chicken ½ lb cooked rigatoni pasta In a four quart sauce pan add the first three ingredients. On medium heat cook until onions begin to wilt add garlic and cook just one minute longer. Add the cream and bring to a mild boil. In a separate mixing bowl temper the egg yolk by adding one cup of the cream from the pan and mix well. Stir tempered eggs, both cheeses and chicken together in the pan. Add the pasta and stir every thing together slowly over low heat. Divide into four serving bowls and garnish with shredded cheese and chopped parsley.
Updated:18 November 2005 |
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