Gilcrease Pasta

Chef Monty Brown
Rendezvous Restaurant
Thomas Gilcrease Museum


4 oz. breast of chicken cut into strips
2 oz. julienne of green and red bell pepper
1 oz. sliced onion
1 tsp. chopped jalapeno pepper
2 oz. Cuervo Gold Tequila
1 cup heavy cream
2 oz. pre-cooked farfalle pasta (bow tie pasta)
1 Tbsp. chopped tomato
1 Tbsp. sliced black olives
1 Tbsp. fresh grated Parmesan cheese
1 sprig fresh cilantro

---------------------------------------------------

1) Marinate chicken strips with minced garlic, salt, black pepper, parsley and olive oil for at least one hour and up to 24 hours
2) In a medium skillet over medium-high heat, saute chicken strips in olive oil 3) Cook until half done
4) Add mixed vegetables
5) Continue to saute for 2 minutes
6) Remove pan from heat
7) Add tequila
8) Return skillet to heat (be careful as Tequila will flame up)
9) When flame dies out add heavy cream
10) Reduce by half
11) Add pre-cooked pasta
12) Continue to heat until pasta is hot
13) Place mixture on serving dish
14) Garnish with Parmesan cheese, diced tomato, black olives and fresh cilantro


Please call 596-2720 for reservations
Rendezvous Restaurant regular hours are:
11-2 Tuesday through Saturday
11-2 Sunday brunch - Special menu

Thomas Gilcrease Museum
1400 Gilcrease Museum Road
Tulsa, OK 74127-2100
Phone: 596-2751 Fax: 596-2770