Polo Amanda

This is a great Chicken and Pasta dish that we served at a restaurant my wife and I owned.

4oz Liquid Smoke
1cup Salt
1gal Water
1 large plastic bag, zip loc type

4 large Chicken Breast
1/4 cup Olive Oil
1/2 cup chopped Italian Parsley
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Yellow Bell Pepper
1/2 cup chopped Onion
1/2 cup chopped Basil
4 cloves Garlic chopped
16oz can of Stewed Tomatoes
16oz Heavy Whipping Cream
1lb Rotini Pasta cooked and drained
1 tablespoon Creole Seasoning
Salt and Pepper to taste

Mix water, 1 cup of salt and liquid smoke together in the plastic bag and brine the chicken breast over night. Wash the chicken breast well to remove remaining salt and pat dry. Grill chicken breast for or until cooked then slice into ten minutes1/2" strips and set aside.

Heat oil in a large skillet and saute bell peppers and onion until wilted, about ten minutes. Add garlic and parsley and saute two more minutes. Add the stewed tomatoes and whipping cream and cook about ten minutes.

Add creole seasoning and basil and transfer to a large mixing bowl. Mix cooked spices together with cooked chicken and cooked pasta. Check for salt and pepper and add if needed. Let set for five minutes to infuse flavors then serve while still hot.