Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

• Cook pasta according to package directions. 
• In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
• Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
• Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
• Drain pasta; toss with sauce.
• Sprinkle with Parm-Reggiano cheese and parsley

FBF: Rainbow Farfalla

FLASH-BACK FRIDAY

RAINBOW FARFALLA

click on image to see full post from 8/30/11

Caprese-Style Grilled Chicken

CAPRESE-STYLE GRILLED CHICKEN

2 tblsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh mint, chopped
1/2 tsp salt
1/4 tsp black pepper
3 tblsp olive oil
3 tomatoes, seeds removed and cut into bite-sized pieces
1/4 cup fresh basil, torn into small pieces
4 boneless, skinless chicken breasts
3 oz shredded mozzarella cheese
3 oz angel hair pasta, cooked according to package

• Whisk together vinegar, garlic, mustard, mint, 1/4 tsp salt, and 1/8 tsp pepper. Gradually drizzle in olive oil, whisking constantly so mixture emulsifies.
• In medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.
• Heat grill to medium-high heat, and lightly coat with cooking spray.
• Brush chicken with remaining dressing and season with remaining salt and pepper. Grill 5 to 6 minutes per side or until the middle is no longer pink (160 degrees F).
• Scatter cheese over top during last minute of cooking.
• Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad.

recipe from Family Circle Magazine July 2012 Edition

Spinach and Turkey Pie

So I had this fabulous dish planned to share. The day I made it, terrible storms were passing through, so I had no natural light, so the picture really sucks. I was hopping that this post would be soooooo awesome that everyone would bypass the picture...until I sat down to write it out and I can't find the recipe. And its one I found in a magazine ages ago so no "internet look up" possible. And I did try. Its from a magazine called "Anyone can cook."

So what now? Just post the picture and say "haha look what I made and you can't!"? Ya, your right, I should.

SPINACH & TURKEY PIE

What it has in it: 1 box of angel hair noodles, 2 cups of turkey (chopped) 2 boxes of frozen (thawed and drained) spinach, 3 eggs, so milk, salt, and mozzarella cheese....bake for 50 minutes....

So If you are determined to make this, I'm pretty sure that was all that I used in it. I tripled it and gave some to my neighbor who moving. But the ingredients I listed are for 1 pan. So its easy to multiply.

I'm sorry my friends, that was the best I could do. Hopefully it won't happen again.

Chicken Cacciatore

CHICKEN CACCIATORE

Mix together in a small bowl:
1/4 cup flour
1/2 teaspoon ground black pepper
1 teaspoon salt
Cut in small 1-inch cubes
1 lb skinless, boneless chicken breasts
Coat chicken with flour mixture.
Heat in large skillet over medium high heat:
2 tablespoons olive oil
Add chicken and cook and stir for 5 minutes until lightly browned. Remove chicken from skillet.
Heat in same skillet:
1 tablespoon olive oil
Add:
8 oz thinly sliced fresh mushrooms
1 medium onion, coursely chopped
1 medium green bell pepper, cut into thin strips
Cook and stir for 5 minutes, or until tender.

Stir in:
14 oz can diced tomatoes, undrained
8 oz can tomato sauce
1 teaspoon minced garlic
1 teaspoon crushed majoram
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed rosemary leaves
1/2 teaspoon thyme leaves
Bring to boil, frequently stirring.
Return chicken to skillet, cover and cook for 5 minutes.
Serve over cooked pasta or rice.

Enjoy!

My kids love helping me cook, and this is a great dish for them to lend a helping hand. Of course, be careful around the heat!

LAMB AND OLIVE PASTA

This is a very quick recipe, which is a bonus, and my kids loved every bite!

LAMB AND OLIVE PASTA

1 red bell pepper
1 tablespoon EVOO
1 lb ground lamb (turkey is also a great substitute if that's your preference)
1/2 carrot, finely grated
1 medium onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 sprig rosemary, finely chopped
salt and pepper
pinch ground cloves
1 fresh bay leaf
1 teaspoon orange zest
about 1/4 cup tomato paste
about 3/4 cup white wine
1 cup chicken stock
1/2 cup whole milk
1/4 cup pitted green olives, chopped
1 lb long fusiolli (pasta)
pecorino-romano cheese, for serving
1/4 cup pistachios, chopped for garnish

Char the bell pepper under the broiler until blackened all over. Transfer to bowl, cover and let cool, then peel, seed and chop.

In a dutch oven, heat EVOO over high heat until smoking. Add the lamb and brown well (keep some big chunks). Add carrot, oinion, garlic and rosemary. Season liberally with salt and pepper. Stir in cloves, bay leaf and orange zest.

Once onion has softened, add tomato paste and stir until fragrant, about 1 min. Stir in the wine to deglaze the pot. Add stock, milk and olives and bell pepper.

Lower heat and simmer.

Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package. Drain.

Remove bay leaf from sauce, then toss pasta in. Serve in shallow bowls and top with cheese and pistachios.