Ingredients
Ingredients (Per person)
• 4 tbsp butter (salted or unsalted) • 8 cloves garlic, minced • 4 tbsp all purpose flour • 2 cups chicken broth • 1 cup heavy cream • 2 jars (270ml each) sundried tomatoes in oil, drained and thoroughly patted dry with paper towel • 600g parmesan (petals or shredded) • ½ tsp dried oregano • ½ tsp dried basil • ½ tsp red pepper flakes • 1 green onion, chopped • 1 lb bacon, cooked and chopped • 2 boxes of penne
• Chicken breast • 1 cup small shrimp • 1 package chow mein noodles • 4 tbsp teriyaki sauce • 2 tbsp oyster sauce • 1 tbsp butter • 1 clove of garlic.
Directions
• Melt butter in a pan over medium/high heat • Add minced garlic and cook 1 minute • Whisk in flour until lightly browned • Gradually whisk in chicken broth • Stir in heavy cream, sundried tomatoes, parmesan, basil, oregano, red pepper flakes, green onion, cooked bacon and stir until thickened Serves: 4-6
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Directions
• Butterfly and section chicken breasts; • Marinate chicken breasts in teriyaki and oyster sauce; • Saving the marinade, BBQ the chicken breasts; • Saute shrimp in butter and garlic; • Add remaining teriyaki/ oyster sauce marinade to shrimp in fry pan and simmer; • Add completed grilled chicken to fry pan with shrimp and marinade; • Cook chow mein noodles, drain and add to contents of fry pan; Simmer for 1 minute (stirring together) and serve. If you have a Fire Hall recipe that you’d like to share with our members, please contact Suzanne Boss via email at sboss@torontofirefighters.org
2020-12-15 3:08 PM
