Sunday, September 21, 2014

Sinatra, the sauce, not the singer

A favorite restaurant for Italian food in Raleigh is a Milton's just off Six Forks road. If you get to Raleigh, I highly recommend the eatery. Try the buffet or something from the menu.  A favorite of mine and my wife is Sinatra, described as “Grilled chicken, chopped Roma tomatoes, roasted garlic and fettuccine, sauteed together with a blend of marinara and Alfredo sauces.” I gather this delicacy named after the crooner, old blue eyes, Frank Sinatra.  In an effort to recreate the sauce, I give you my quick and easy version.  Be warned thought, go to Milton's for the real deal.  They do it sooooooo much better.

Ron’s Version of Sinatra

1. Cut chicken breast meat, about a pound, into thin strips and saute in pan with 2 tablespoons each of olive oil and butter.  Chicken should be browned nicely. Salt and pepper to taste.
2. Mix into the chicken the following ingredients. Remember I said this was quick and easy.
    a.    1 bottle of Alfredo sauce, about 1 ¾ cups, 14.5 oz.
    b.    1 bottle of marinara sauce, about 2 ½ cups, 24 oz.
    c.    Garlic.  Real cloves or powder.  I always add a little extra than what I think I need.  You want the garlic flavor.
3. Serve over fettuccine pasta. Yummmmm!
4. This recipe makes about six servings at 300 calories each. Served over 2 oz (dry) pasta. A serving comes to about 500 calories.  This fits nicely into a diet but still is makes an opulent main dish.

For the adventurous try making the sauces from scratch.  The ratio should be maintained at about 3:2 of marinara to Alfredo.

Bon appetite!

Ron D. Voigts is the author of the Penelope Mystery Series and dark mysteries.  His latest book Strigoi: The Blood Bond is available for Kindle at Amazon.

No comments:

Post a Comment