Wednesday, September 17, 2014

Lime A-Rita Chicken and Capellini

After spending seven fabulous days at North Myrtle Beach with my BFF R.D. Fisher and his family, needless to say we still had some libations remaining, which included Lime-A-Ritas!(Anheuser-Busch) .  Later the same evening after returning home, it hit me that the basic premises of the beverage included many elements of a typical glaze  of sorts i.e, sugar, alcohol, citrus.. so I thought it would be great as a reduced pan sauce!! With the addition of some corn starch,  pineapple juice, garlic, fresh parsley, cilantro seasoning and butter, this beverage transformed into a delicious sauce to glaze the chicken and toss with the angel hair pasta, bright and fragrant, satisfying.  Eating your drinks has never been more fun!
2 1/2 lbs. sliced chicken breasts or cutlets
1 lb. Capellini or angel hair pasta
2 tsp. rendered bacon fat, optional
1 can Lime -A-Rita, 8 oz.
4 oz. pineapple juice
2 tsp. corn starch
1 cilantro seasoning cube
2 cloves garlic, pressed or finely minced
2 tbsp. fresh chopped parsley
SPST
olive oil for drizzling
Start salted pasta water.
Over medium high heat in a large saute pan, add bacon fat or olive oil.
Add cutlets that have been patted dry and SPST.
Do this in two batches as not to crowd the pan., about 3 minutes per side.
Transfer chicken to plate until all is seared on both sides.

Remove pan from heat and deglaze with beer. Here is where you drop your pasta into pasta water.
Return to heat and let go for about 1 minute to cook off alcohol.
Remove from heat again and add remaining ingredients, whisking to incorporate corn starch and bring back up to a boil.
After bringing up to a boil, Reduce heat to medium  and add chicken and toss to coat.
Remove chicken and transfer to serving platter and add Capellini and toss to coat.
Garnish with more parsley.
Serves 6

                                                                                                    






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