West Coast Pasta


5 Ounces Gemelli Pasta, Cooked

5 Ounces Farfalle Pasta, Cooked

½ Ounce Olive Oil or Clarified Butter

½ Ounce Garlic, Chopped

½ Ounce Shallots, Diced

1 Ounce Wild Mushrooms, Sliced

2 Ounces Tomatoes, Diced

2 Ounces Roasted Red Peppers, Julienne

2 Ounces Artichoke Hearts, Quartered

1-2 Ounces Chablis

1-2 Ounces Chicken Stock

4 Ounces Smoked Chicken, Sliced

2-4 Ounces Chablis Sauce

2 Tablespoons Basil, Chiffonade

Fresh Chopped Parsley To Taste

Salt, Fresh Ground Black Pepper To Taste

Method of Preparation

Saute garlic & shallots in olive oil, add mushrooms & sautŽ 30 seconds.

Add tomatoes, peppers, artichokes and smoked chicken.

Deglaze with Chablis and reduce slightly.

Add chicken stock & chablis lemon sauce.

Add pasta, basil and season to taste.Place in serving bowl and serve immediately.

Chablis Lemon Sauce


4 Ounces Chablis

1 Ounce Lemon Juice

1 Tablespoon Shallots

1 Each Bay Leaf Crushed

4 Each Whole Black Peppercorns

2 Ounces Heavy Cream

8 Ounces Whole Butter

Salt, White Pepper & Chopped Parsley To Taste

Method of Preparation

Combine all ingredients except cream and butter in a saucepan and reduce until mixture foams.

Add cream and reduce by half.

Over high heat, add butter a little at a time stirring constantly.

When butter is fully incorporated, remove from heat and strain.Use as needed over a variety of items such as poultry, fish, seafood, vegetables or pasta.


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