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LOVING RED is finally here! I’ve got some great reviews so far, and they keep trickling in. Thank you to everyone who’s supported and reviewed and promoted me. I appreciate you.

And now for a bit of a release day twist. In the novel, Severins shows his skills in the kitchen and pulls together a meal in the backwoods of Alabama while visiting his wild cousins. And here’s his recipe so that you can try it at home. I know I love it.

Severins’ Hodge-podge Pasta with Creamy Garlic Sauce

Ingredients

½ stick of butter, divided

2 lb boneless and skinless chicken breast, halved

½ sweet onion, diced

1 8 ounce package of mushrooms (portabella or button), chopped

1 eggplant, diced

6-8 ounces pasta of your choice, cooked (I used shells)

¼ cup chicken broth

2/3 cup heavy cream

garlic salt & parmesan cheese to taste

Directions

Heat skillet on medium-high heat.

Trim chicken into four pieces, sprinkle with garlic salt on each side.

Spread butter over the hot skillet and cook chicken until a golden brown crust forms (about 4 minutes). Flip and repeat.

Once chicken forms a crust on both sides, reduce heat and cover until fully cooked (about 5 minutes).

Set chicken to the side to rest.

Increase heat back to medium-high and add an additional tablespoon of butter.

Add onions, stir to soak up the bits and flavor left over from the chicken.

After the onions are coated, toss in the eggplant and mushrooms.

Stirring occasionally, add cook until eggplant grows soft (about 8-10 minutes, which makes this a good time to cook your pasta).

Add chicken broth and cover immediately so that the moisture doesn’t evaporate. Leave covered for 2-3 minutes.

Chop or shred the chicken.

Once eggplant is cooked all the way through, add the chicken, remaining butter, cream, and drained pasta.

Stir to coat each piece.

Here you can add more garlic salt to taste or salt and pepper if you prefer.

Plate and garnish with parmesan cheese.

And enjoy your pasta as you read the book!

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