Memories of Key West and Sonoma (mostly)

 

 

Square One Pasta

2 c. champagne or white wine
2 chicken bouillon cubes
4 tsp. finely minced shallots
1/4 c. Dijon mustard
2/3 c. half and half (non-fat OK)
1 link Andouille sausage, cut in quarters crosswise and sixths lengthwise
3 boneless chicken breasts, cut into 1/2 x 11/2" pieces
12 sea scallops
16 uncooked shrimp, peeled and deveined (20 - 25 per pound size)
1 medium yellow squash, cut crosswise into 1/4" slices
1/4 red bell pepper, seeded and cut into 1/4 x 11/2" pieces
8 oz. fresh mushrooms, sliced (brown or white OK)
1 oz.asiago cheese
8 oz. angel hair pasta, cooked

To make sauce:

Bring champagne, bouillon cubes, shallots and mustard to a boil. Continue cooking until volume is reduced by 1/2 and sauce is slightly thickened. Add the half and half and continue cooking. (This never gets as thick as a cream sauce, but will thicken a bit after the half and half is added.) (This can be made ahead and refrigerated overnight.) In large skillet, sauté the sausage pieces until browned, rendering out the fat. Remove the sausage pieces and cook the mushroom in the rendered fat until all liquid cooks away. Add to sauce. (This can also be done in advance.)

In same skillet, sauté squash (spray skillet with cooking spray or add 1 tsp. oil) until tender-crisp. Add bell pepper and saute until just warmed. Remove from pan and add to sauce. Now sauté the chicken (more non-stick spray) until browned and just cooked through. Remove from pan and add to sauce. Return sauce to heat and rewarm as needed. Sauté scallops and shrimp until just done (don't overcook). Add to sauce and mix thoroughly. Serve over angel hair pasta with freshly grated asiago cheese. Serves 8.

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Bob and Jeanne Grace
rgrace@rochester.rr.com