This recipe is from the Whispering Canyon Cafe at the Wilderness Lodge, in Walt Disney World. One of the underlying obsessions you’ll find out about me is Disney. There is something special about the atmosphere in the family friendly resorts. Bizarrely this recipe reminds me of the meals that we’ve had there. Even though we’ve not had this exact meal at Walt Disney World, the rich flavouring sums up the experience.
Katie Coyote’s Grilled Chicken Pasta
You will need:
Boursin Cream Sauce
1 Cup White Wine (235ml)
2 Cups Heavy Cream (470ml)
2 tablespoons Shallots, finely diced (about 4 or 5 shallots)
1 Cup Boursin Cheese (1 Boursin cheese)
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper
Blackened Chicken Breasts
2 – 8 ounce Chicken Breasts
1 tablespoon Olive Oil
1 1/2 tablespoons Paprika
1 tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 tablespoon ground dried thyme
1 teaspoon ground Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Dried Basil
1 teaspoon dried Oregano
1 Carrot, sliced
1 Red Onion, sliced
1 Squash, sliced
1 Courgette, sliced
1 Broccoli, chopped
1 Red Pepper, sliced very thin
Boursin Cream Sauce
1. In a stockpot, add White Wine, chopped Thyme, chopped Garlic, and Shallots and reduce by half.
2. Add Heavy Cream and Boursin Cheese and bring to a boil, then turn down to low heat for about 8 minutes.
3. Season with Salt and Pepper to taste.
Blackened Chicken Breast
1. Mix all the herbs and spices together in a bowl
2. Season both sides of the Chicken Breasts with the Blackening Seasoning.
3. Add the Olive oil to a sauté pan and sauté both sides of the Chicken Breasts until done, then cut into very thin strips (julienned.) Set aside.
1. Lightly stir fry all the vegetables together.
2. Add the sliced up chicken and sauté for 5 minutes
3. Add the Boursin cream sauce
4. Salt and Pepper to taste.
5. Serve with a bed of cooked penne pasta (cook as instruction on box)
6. Grate over a little Parmesan cheese.
As my kids are selectively fussy eaters, they decided that they wanted plain chicken instead of the coated chicken. This started to make a kitchen nightmare for me. Generally I’d chuck everything into the large pan at the end so the sauce coated the pasta and the chicken flavours combined with the sauce.
The idea of adding the Boursin cheese to with cream as a sauce add a lovely rich flavour.
The blackening powder sticked to the raw chicken easily. It also stops the chicken from drying out and sticking to the pan. The one thing that should be watched for is making sure you cook the chicken through. When slicing up the chicken I spotted a few pieces where they needed a little longer in the pan.
Disney recipes tend to have lots of steps and this is one of the easier ones. Any spiciness from the seasoning gets counteracted with the creamy cheesiness.