Hi – I am alive 🙂   I was sick pretty much the end of last week and weekend. Not fun – but I am alive now and functioning.  I have been working on catching up on anything and of course the blog was in the list since I was planning on sharing this recipe last Friday.

My family and I go to North Myrtle Beach every year in July for our family vacation.  We have been going for about 15 years now or more – we stay at the same condo every year and just love it.  The beach is my favorite place to go and I look forward to it every year.  One restaurant that we would go to a lot is called Key West Grill.  They have a pasta and chicken dish there called Duval Street Pasta. It is AMAZING.  I loved it so much that I went home after vacation last year and tried to figure out my own version of it.  This is the closest version I came to it.  I blogged about it awhile back on the blog, but never posted the recipe since I still had to figure it out! The first time I made it, I just kind of threw stuff in and never measured.  My mom then wanted the recipe which meant I actually had to measure everything.   Here is the recipe !

This will serve about 2 people with some leftovers.  The sauce can reduce down a lot and if it does then i just add some more liquid.  If you buy more chicken then you can definitly cook more pasta and maybe make an extra half of the sauce recipe if you want it less liquid for more people.  Does that make sense? Hopefully!

What you will need:

 

Skinless,boneless Chicken Tenders – I get the chicken tenders already cut since it saves me a step, but if you have boneless chicken breasts just cut them up into strips. Mine come 9 to a pack

Pasta

1/2 Cup Water

1/4 – 1/2 cup Olive Oil

1 1/2 cups – White Wine  – Use a white wine that you would normally drink! This is important because it does flavor the sauce. I have used different white wines and have found that for me personally I like the Mon Ami brand the best.  It gives it the right flavor and isn’t to sweat or dry.

5 medium/big white button mushrooms – dice

1 bunch of cilantro dice

1 bunch of green onions – dice

3 or 4 garlic cloves – more or less depending on how much you enjoy garlic – dice

1 tomato  – diced

 

Chicken Seasoning –  Mix all these seasonings together and coat the chicken with this seasoning. It is spicy – if you want it less spicy do not add that much red pepper flakes and cumin – you can also lightly coat it with the seasons to make it less spicy.  You might have some left over seasoning depending on how much you coat the chicken.

2 tbs  Thyme

1 tsp salt

2 tbs pepper

10 shakes of red pepper flakes

8 shakes of dry onion

2 tsp cumin

2 tsp cilantro dry

 

What you do:

 

Wash the chicken

Mix all the seasonings together and coat the chicken and set it off to the side while you start the sauce

Sauce about 15-30 minutes cooking.

Combine water, olive oil, wine, mushrooms, tomato, garlic and let it all get nice and bubbly – once this starts to bubble put the chicken tenders on the grill – they will only take about 10 minutes maybe depending on how hot your grill is..

 

Start the pasta cooking at this time as well so it can get it done when the chicken is done.

Add cilantro in and green onion in to the sauce

let it reduce down some – this is kind of up to you.   If you want it thicker then let it reduce down a lot – if you want it more liquid then don’t let it reduce down so much.

 

I think I added a little bit more water and wine when I made this batch in the summer

This is what the finished product looks like :