This was just about the perfect amount for 2 hungry people.  We still had some leftover, but not enough to worry about scaling the recipe back much.  If anything, I would have used 4 ounces of pasta instead of 5.


Here are the Ingredients I used:


  1. - 5 ounces orecchiette, cooked al dente, reserving 1/2 cup pasta cooking water

  2. - 1/2 stick unsalted butter

  3. - 3/4 teaspoon Bangkok Seasoning (www.penzeys.com)

  4. - 1/2 teaspoon chicken bouillon granules

  5. - 1/2 teaspoon Shallot Salt  (www.penzeys.com)

  6. - 1/4 teaspoon Florida Seasoned Pepper  (www.penzeys.com)

  7. - 1/4 teaspoon Cayenne Pepper

  8. - 2/3 cup heavy cream

  9. - 1/4 cup Restaurant-Style Salsa  (excess liquid poured off)

  10. - 3 ounces Monterey Jack Cheese, shredded

  11. - 2 teaspoons corn starch  (for corn starch slurry)

  12. - 1 Tablespoon sour cream  (for corn starch slurry)

  13. - 1 Tablespoon heavy cream  (for corn starch slurry)

  14. - Butter-Basted Chicken Breasts, sliced and topped onto the pasta


Directions:


For the Corn Starch Slurry:


Measure the corn starch into a small bowl.  Add the sour cream and heavy cream and stir until no lumps remain.  Set aside.


For Pasta Sauce:


In a large sauce pan or Dutch oven, melt butter over medium heat.  Add in Bangkok Seasoning, chicken bouillon, Shallot Salt, Florida Seasoned pepper and Cayenne Pepper.  Stir to combine.  Pour in heavy cream.  Bring the mixture up to a nice simmer and cook for a few minutes to thicken slightly.  Add the Restaurant-Style Salsa, stirring to combine.  Add in the corn starch slurry mixture and bring the sauce up to a simmer to thicken.  Once thickened - remove the pot from the heat and add in the cheese, whisking until it has formed a creamy, cheesy sauce.  Add the cooked pasta. 


If the mixture needs additional thickening, add the reserved pasta water a Tablespoon at a time to thicken to desired consistency (cook it just a bit and it should thicken and come together).  If the mixture is too thick for your tastes, add the pasta water a Tablespoon at a time to thin the mixture out (do not continue to cook or the pasta water will start to thicken the pasta).


Top it with strips of Butter-Basted Grilled Chicken for a delicious meal!!