Ingredients
1 tablespoon of olive oil
angel hair pasta, cooked and drained
1 tablespoon of butter
5-7 cloves of garlic, sliced
6-10 mushrooms, quartered
1-2 tablespoons of fresh ground green peppercorns
1 tablespoon of parsley, chopped
2 cups of stock (vegetable or chicken)
1 tablespoon of cornflour, dissolved in a cup of stock
1 cup of fresh cream
1-2 tablespoons of lime juice
salt to taste
3-5 chicken sausages, sliced and tossed in chopped parsley and fresh ground green peppercorns
 |
| the Chicken Piccata that inspired this recipe, Cheesecake Factory @ The Grove LA on 10 November 2012 |
Instructions
warm the olive oil and butter in a pan, and saute the garlic on high heat for 30-45 seconds. add the mushrooms, fresh ground peppercorns, and parsley. saute on high heat for about 2 minutes. add a cup of the stock and boil till it is reduced to half. add the cornflour and turn off heat when the sauce starts thickening. stir in the cream, then add the lime juice and salt to taste. add the chicken sausage and pasta to the sauce, or serve sauce on the sausage and pasta.
