It is absolutely too much to ask for me to follow a recipe. I read them for inspiration, thank you [insert famous chef name] but I’ll take it from here. I like to nurture things, to let my hair down with savory fare, so to speak. I play more than anything in my kitchen although I have to say my play can get quite physical. It’s more fun to fling a few things here, swirl stuff there and really whack out a casserole with an unheard of combination of something that until that very moment alone in my kitchen it didn’t occur to me could be the very thing missing. It’s my “thang,” my extra large slice of accomplishment I like to serve to you, to others, to my family. It means you are getting a piece of me doused with a blue light special side of love of course. If ever a recipe for cooking existed it would read something like this: One part inspiration, one part creativity, and one part this could really hurt someone and make me look real stupid, but I’m perfectly at peace with that. You can’t really live without a little risk involved. And so, I had a little dark Yuengling beer left over from my beer chili. Yes, I know that was over a month ago. I’m not a fan of beer. Or at least, I’m not a fan of beer to drink. But to cook with I’m on the verge of being an all out groupie. I’m new at the beer thing so having parmesan cheese, cream, fresh spinach, sundried tomatoes (which I always have on hand) and the old faithful chicken in the freezer somehow sounded like a great ingredient list to marry with the beer. This experiment has proven my style definitely has merit.
The chicken and pasta swam in a creamy velvety slightly cheesy sauce that had just the perfect amount of tangy undertones of the beer lightly flavoring the dish. I know I say this a lot but it could possibly for sure be my favorite new recipe. I actually had it twice this week. And that, I rarely do.
Creamy Beer Chicken Parmesan
By Published: November 15, 2011
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
A creamy beer cheese slathered all over chicken and pasta is my way of saying I love you and want you to be happy and comforted.
Ingredients
- 8 chicken tenderloins cut into 1 inch pieces
- 3 cloves garlic chopped
- 1/2 red onion chopped
- 4 T. olive oil
- 1/2 cup sundried tomatoes chopped (Walmart produce)
- 1/2 cup Yuengling beer dark
- 1 1/2 cup parmesan cheese shredded
- 1 1/2 cup heavy whipping cream
- 1 T. corn starch
- 2 cups fresh spinach packed
- red pepper flakes to taste
- 1/4 tsp. salt
Instructions
- Cook pasta according to directions. In a large skillet on high heat drizzle the olive oil and add the garlic and onions. Saute for one minute. Add the tomatoes and chicken saute until almost cooked (about 3-4 minutes). You should cover this. Add the beer next. Allow to reduce about 2 minutes. Add the cream and bring to boil for about 1 minute. Add the cheese and corn starch. Stir completely. Add the spinach and cover just for 30 seconds or so. Add the pasta, red pepper flakes and salt. Garnish with some extra parmesan cheese and serve.
