Bite with Belkys: Chicken Diablo Pasta from Cadillac Ranch

The Chef: Keith Conow
The Restaurant: Cadillac Ranch
The Dish: Chicken Diablo Pasta

Ingredients:

5 oz chicken breast
2 Tbs. cajun spice, to season
2 Tbs. of vegetable oil
2 tomatoes, diced
1/2 tsp. of chili flakes
2 oz of tomato sauce
4 oz of heavy cream
10 leaves of fresh spinach
2 Tbs. of butter
8 oz of penne pasta
1 bread stick
2 oz of parmesan cheese, grated
salt, to taste
pepper, to taste

Method of Preparation:

-Begin by seasoning the chicken breast with cajun spice. Then, cook the chicken in a hot pan with oil.

-Next, add diced tomatoes, a little chili flakes, tomato sauce and heavy cream. Mix this all together.

-After, toss in fresh spinach and a dab of butter.

-In the meantime, start cooking the pasta. Also, toast a slice of bread with butter.

-When the pasta is ready, strain it and toss it into the sauce.

-Finish with grated parmesan cheese and a pinch of salt and pepper.

To Plate:

Serve the toasted bread on the side and garnish with chopped spinach and more parmesan cheese.

Serves: 1

Serving Suggestion: Riesling

FOR MORE INFORMATION:

Note:
Take a printed copy of the recipe and receive a complimentary appetizer with the purchase of an entree. Valid for 30 days after the air date. (one per person)

Cadillac Ranch
11735 Sherry Lane (The Palms at Town & Country)
Miami, FL 33183
(305) 279-3700
www.cadillacranchgroup.com/kendall