Recipes
Katie Coyote's Grilled Chicken Pasta
Whispering Canyon Cafe
Wilderness Lodge

Yield 4 servings

Boursin Cream Sauce

Ingredients
1 Cup White Wine
2 Cups Heavy Cream
2 tablespoons Shallots, finely diced
1 Cup Boursin Cheese
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper

Method of Preparation
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.

4. Strain and set aside.

Roasted Poblano Pepper

Ingredients
1/2 tablespoon Olive Oil
To Taste Salt and Pepper
2 Each Poblano Peppers

Method of Preparation
1. In a small bowl, add the Olive Oil, Salt, and Pepper, and toss the Poblano Peppers in the mixture to coat.

2. If you have a gas-top stove, place your Poblano Peppers right on top of the burner. Roast the Poblano Peppers on all sides until they are blackened.

3. If you do not have a gas-top stove, you can put them on a baking
sheet in the oven under the broiler, but be sure to keep an eye on them so they do not burn. Broil Poblano Peppers on all sides until they are blackened.

4. Under cold water, peel and de-seed the Peppers and dice. Set aside.

Blackened Chicken Breast

Ingredients
2 - 8 ounce Chicken Breasts
To Taste Blackening Seasoning of your choice
1 tablespoon Olive Oil

Method of Preparation
1. Season both sides of the Chicken Breasts with the Blackening Seasoning.

2. 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.


Mixed Vegetables

Ingredients
1 Each Carrot, sliced
1 Each Red Onion, sliced
1 Each Squash, sliced
1 Each Zucchini, sliced
1 Each Broccoli, chopped
1 Each Red Pepper, sliced very thin (julienned)

Method of Preparation
1. Combine all the vegetables together and set aside.


Kate Coyote’s Grilled Chicken Pasta

Ingredients
1 tablespoon Olive Oil
Boursin Cream Sauce, prepared as directed
Roasted Poblano Peppers, prepared as directed
Blackened Chicken Breast, prepared as directed
Mixed Vegetables, prepared as directed
Penne Pasta, prepared as directed on the box

Method of Preparation
1. In a sauté pan, add 1 tablespon Olive Oil and pre-heat the pan.

2. Add the Chicken and sauté for 5 minutes.

3. Add the Mixed Vegetables, diced Poblano Peppers, and Boursin Cream Sauce. Add Salt and Pepper to taste.

4. Serve over a bed of cooked Pasta.

5. Top with grated Romano Cheese.