Oh, who am I kidding, this sauce is good for much more than just pasta.
While it did work a treat over sausage and cheese ravioli, just picture it drizzled over a nice chicken paillard – mebbe sprinkled with a few capers just for the heck of it.
In any event, if you’re looking for a way to get your veggies – spinach, artichoke hearts, ‘shrooms, this here is your ticket. Let us just ignore the butter and milk and cream and cheese involved. Veggies!
•2 tbsp butter
•2 cloves garlic
•8 oz sliced fresh ‘shrooms
•1 tbsp Sherry Peppers Sauce*
•1-1/2 cup chicken stock
•1/2 cup milk
•1 cup heavy cream
•2 tbsp freshly chopped parsley
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your own fave hot sauce, to taste)
•1/4 tsp Seasoned Salt
•Freshly cracked pepper
•1/4 lb fresh baby spinach (1/2 of 8oz bag)
•15 oz can quartered artichoke hearts
•1/2 cup grated Parmesan
•1/2 cup shredded Mozzarella
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it’s tender and fragrant.
Add the ‘shrooms and Sherry Peppers Sauce and cook until most of any liquids have been cooked off and the ‘shrooms are nicely browned and a little bit crispity at the edges.
Stir in the stock, milk, heavy cream, seasoned salt and pepper to the pan and heat through, stirring often.
Add the baby spinach and stir until the spinach has wilted.
Add the artichoke hearts, Parm, and Mozzarella and stir until heated through and the cheese has melted.
Serve as you will.
Tasty over pasta, really, and I do believe that chicken would be very nice here, but think, too, about grilled salmon – I think that any way you go, you’re gonna be pleased.