Yeh-haw! Our Honky Tonk Chicken Brat is saddling up with a big ole bowl of alfredo pasta and taking your fork on a ride through hot and spicy chicken bites in creamy garlic sauce that will have you singing a new tune! Ride 'em cowboy!
Category
Poultry
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
Author:
PS Seasoning
Yeh-haw! Our Honky Tonk Chicken Brat is saddling up with a big ole bowl of alfredo pasta and taking your fork on a ride through hot and spicy chicken bites in creamy garlic sauce that will have you singing a new tune! Ride 'em cowboy!
Ingredients
1 Red Bell Pepper- Julienned
1 Green Bell Pepper- Julienned
1 Shallot- Minced
1/2 Cup Oil
1/2 Cup Flour
1 Cup Dry White Wine
1 Quart Heavy Cream
2 Cups Whole Milk- To Thin Sauce
-
2 T Black Gold Garlic Pepper
1 1/2 Cups Shredded Parmesan- Room Temperature
1/4 Cup Parsley- Chopped
2 - 12 Oz Fettuccini
Directions
Cook pasta per instructions on the packaging. Cool rapidly under cold running water and toss in olive oil. Set aside.
Set your oven to a “warm” setting.
Grill brats until they reach an internal temperature of 165 degrees. Place on a sheet tray and in the warm oven to hold.
In a large saucepot/stockpot, heat ½ cup of oil. Once hot briefly sauté the shallots.
Add the flour and whisk until the mixture is well mixed and starts to bubble.
Add wine and cook for 2 minutes.
Once the mix becomes a paste, slowly add the heavy cream and Black Gold Seasoning. Bring the cream to a simmer and allow to reduce for 20 minutes.
Slowly stir in the parmesan cheese, allow to melt.
In a sauté pan, sauté the peppers until they are just barely tender. Set in the warm oven for later.
Add the cooked pasta to the alfredo sauce and stir gently until the pasta is heated.
Evenly portion the pasta into bowls and top with peppers. Slice the sausages on a bias and shingle on top of the pasta.
Garnish with more parmesan cheese and chopped parsley.
Enjoy!