Basil creme sauce is not a traditional Italian pasta sauce. There are very few cream pasta sauces made in Italy.Even Italian American restaurants do not offer more than a couple of cream sauce pastas. Cream sauces for pasta are more of an American or French style of serving pasta. In the 1980's and the 1990's basil creme pastas were very popular.
A basil cream for pasta usually has some Italian cheese in the sauce. Parmesan is the most popular cheese for this sauce. Pecorino romano cheese is also a very nice choice. Pecorino romano is ewes milk cheese.
Fresh basil is the best choice for this sauce. Dried basil is not have enough green color to be a featured as a main ingredient.
Mafaldine pasta was named after an Italian princess. Her life came to a very tragic end during WWII. Mafaldine is a long thin ruffled ribbon pasta and it has a very appealing look on a plate.
Mafaldine with Chicken and Basil Pecorino Romano Creme:
Cook 1 portion of mafaldine pasta in boiling water over high heat, till it becomes al dente. While the pasta is cooking, the sauce can be made!
Heat a saute pan over medium heat.
Add 1 tablespoon of olive oil.
Add 4 ounces of thin sliced raw boneless chicken breast.
Saute the chicken, till it becomes halfway done.
Add 1 minced garlic clove.
Add 2 teaspoons of minced shallot.
Saute till the garlic turns a golden color.
Add 3 ounces of dry white wine.
Simmer and reduce the wine, till it is nearly evaporated.
Add 3/4 of cream.
Add 3 tablespoons of finely chopped fresh basil.
Add sea salt and black pepper.
When the cream starts to simmer and reduce, add 1/4 cup of freshly grated pecorino romano cheese while constantly stirring.
Stir the sauce, till the cheese melts into the sauce.
Simmer and reduce the pasta sauce, till it becomes a medium thin sauce consistency.
Keep the sauce warm over very low heat.
The mafaldine pasta should be cooked al dente by this time!
Drain the water off of the pasta.
Add the pasta to the sauce in the saute pan.
Toss the pasta, chicken and sauce together.
Use a long tine carving fork to place the pasta on a plate.
Spoon any excess sauce or chicken pieces over the pasta.
Sprinkle a little bit of finely grated pecorino romano cheese over the pasta.
Garnish the pasta with a small basil sprig.
Delicious, warm and friendly tasting! This is a very simple cream pasta sauce that has a very nice flavor. Just make enough sauce to coat the chicken and pasta. Pasta should never be flooded with sauce. This is an easy tasty pasta entree that only takes about ten minutes to make. Ciao Baby! ... Shawna