Chicken Diablo Pasta from Cadillac Ranch - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Chicken Diablo Pasta from Cadillac Ranch

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The Chef: Keith ConowThe Restaurant: Cadillac RanchThe Dish: Chicken Diablo Pasta


5 oz chicken breast2 Tbs. cajun spice, to season 2 Tbs. of vegetable oil2 tomatoes, diced1/2 tsp. of chili flakes2 oz of tomato sauce4 oz of heavy cream 10 leaves of fresh spinach2 Tbs. of butter8 oz of penne pasta1 bread stick2 oz of parmesan cheese, gratedsalt, to tastepepper, 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


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 Ranch11735 Sherry Lane (The Palms at Town & Country)Miami, FL 33183(305)

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