Southern Chicken Pasta

Do you ever start making dinner and then come to realize that you are missing most of the ingredients in your recipe? Well that is exactly what I did for my Southern Chicken Pasta only to find out that this dish is fabulous! I have been making all types of pasta dishes with boneless skinless chicken breasts and this one was voted 5 stars out of 5 by my family! It has a great Southern Flavor with the caramelized onions and green beans and tomatoes, it’s like having a Southern Fried Chicken supper without the “Fried” part.

Ingredients

  • 1 pound broken up Lasagne Noodles
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • I Red Onion, chopped
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 cup fresh green beans, cut into 1 inch pieces (steamed)
  • 1 small can chopped tomatoes (drained)
  • 2 ounces Parmesan Cheese, grated

Method

Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add onion and let cook until golden brown. After about 1 minute, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add green beans, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. Add plenty of Parmesan Cheese and toss to combine.
Serve with extra Parmesan Cheese.
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Chicken Saltimbocca with Pasta

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When we lived in New Jersey, we frequented a great restaurant called Hook Line and Sinker. I always ordered the Chicken Saltimbocca with Pasta. It was so delicious and enough for a family of four! Don’t you just love those restaurants that do take out and when you order a meal it’s enough for a family of four? I do. My kids were small at the time, but still! I tried recreating the dish, this is super close. I forgot to add mushrooms, but will next time. I would also add more chicken broth next time too, when I added the pasta to the sauce it soaked it all up. But other wise I think this is a fabulous dish, my family ate it all like it was nobody’s business. Meanwhile I was still walking down Memory Tasting Lane.

Chicken Saltimbocca With Pasta
Serves 8

Ingredients:
3 chicken breasts, cut into chunks or strips
5 slices of prosciutto di Parma, sliced into strips
4 cloves garlic, sliced
1 cup Marsala Wine
1 cup all purpose flour
2 cups chicken broth
salt and pepper
fresh sage
4-5 tablespoons butter (can be adjusted or substituted with Olive Oil)
Extra Virgin Olive Oil
1 pound Rigatoni pasta or any short tubular pasta will do
1 box frozen spinach, drained or one bag of fresh spinach

Method:

1. Season all purpose flour with salt and pepper and stir to combine. Lightly dredge chicken into flour shaking off excess. Melt 2 tablespoons butter and 1 tablespoon oil into a large hot pan. Sauté chicken over medium high heat until nicely browned, remove from pan and set aside for later.

2. In the same pan sauté 4 cloves garlic adding more butter or oil if the pan is dry. After a minute or so add the prosciutto slices and let them crisp up. Add a few torn leaves of fresh sage. Toss garlic and prosciutto together and then add Marsala Wine and use a wooden spoon to scrape up any brown bits in the pan. Let liquid reduce to about half. Add chicken broth and cook for about 10 minutes until reduced a bit. At this point you can add some more sage to infuse the flavor into the liquid. Sprinkle in flour a little at a time and stir after each addition until you get the the thickness you like. You want the sauce to coat the back of a spoon. Once desired consistency is reached add cooked chicken and any accumulated juices into the sauce and spinach.

3. Meantime cook pasta in boiling salted water until al dente.  Drain pasta and add in with the sauce and toss.

Easy Spaghetti Bolognese

Easy Spaghetti Bolognese

 
So, it’s a summer day and I am really craving a great red sauce, real Italian style, hearty. I have just finished baking a couple batches of my English Muffin Bread and it’s LOVE Italian Style! This pasta dish is so easy and so delicious, you won’t ever want to buy a jar sauce again, yes I promise you, it’s true!

Ingredients

  • 2 tbsp Olive Oil
  • 1 1/2 lbs ground beef
  • 1 onion chopped
  • 1 16 oz can chopped tomatoes
  • 1 12 oz can tomato sauce
  • 1 small can tomato paste
  • 1/2 tsp crushed red pepper
  • 2 tsp Italian Seasoning
  • 1 Tbsp sugar
  •  1/2 cup water
  • 2 cloves crushed garlic

Method

  1. In a saute pan, add Olive Oil, meat and onions and garlic, brown meat, drain fat. 
  2. Add tomatoes, water and sugar and seasonings, bring to a boil, lower heat and simmer for 25 minutes. You will smell the fabulous aromas. 
  3. In a large pot of salted water bring to a boil, add spaghetti, cook at a rolling boil for 8-10 minutes until pasta is Al dente, drain water. 
  4. Cover pasta with a scoop of meat sauce. 
  5. Add grated Parmesan cheese and basil. 
  6. Enjoy! Nettie. This post has been linked up to these fabulous blogs! Photobucket
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MOORE Pasta Puccini Salad and a Garden Party

This is my favorite Cold Pasta Salad to make for a Garden Party, BBQ, or any warm day. The ingredients are fresh and flavorful. I use a small pasta, Acini de Pepe, which adds to the texture in a slight and not overpowering way, not giving you the sense of a mouthful of pasta. It looks like an Israeli Couscous, but it really is a pasta.
I co-hosted a neighborhood Garden Party with our dear neighbors, they are in their 80’s, but they run circles around me. I just love their energy, great health, wisdom, upbeat attitude  and love for travel. They have just returned  from Florence for the umpteenth time, I would like to be like them when I grow up!
Moore’s Pasta Puccini
I woke up the next day and completely forgot to add an ingredient, it was still delicious! Pine Nuts!
Cashew Asparagus Pasta
Judy’s Pasta Salad with Cannellini Beans and Artichoke hearts. Delicious
Lentil Salad~ a wonderful combination of veggies and citrus, delicious cold.
A beautiful array of wonderful dishes for our Pot Luck. It just turned out to be all Vegetarian.
Lovely Garden, wonderful design, love the bordering rocks
One of the beautiful Gardens.
A lovely Hydrangea
 
A lovely spot to enjoy a cocktail.
Men discussing ART
New Friends
Thank you for the lovely party, I am so lucky to have such wonderful neighbors and friends.

 Moore Pasta Puccini
Ingredients

1 lb Acini De Pepe Pasta
1 bunch Basil chiffonade
6 ounces Kalamata Olives pitted and chopped
1 6 Ounces Goat Cheese
1 pint Cherry Tomatoes quartered
Fresh Ground Pepper to taste
1/4 cup Olive Oil
1/4 cup Pine Nuts ( browned)

Directions

In a large pot bring salted water to a boil, add pasta, cook as directed on package, until pasta is Al Dente. Drain and let come to room temperature.

In a separate large bowl, add Olive Oil, Tomatoes, Basil, Goat Cheese, Kalamata Olives, Pine Nuts and toss to coat, add fresh ground pepper. After the pasta has cooled, add to the other ingredients. Chill in the refrigerator. Toss when ready to serve. Sprinkle Basil Chiffonade over pasta.
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Clam Linguine

This is pure unadulterated Comfort Food. This is the pasta that I was raised on. This is the way my Grandpa made Clam Linguine and the way my Mom made Clam Linguine and the only way I know how to make it. When hubs in charge of dinner, this is his go to recipe. He reminds me so much of my Grandpa. Grandpa was a singer and poet and Irish, so is hubs, and Grandpa would love it that this is hubs favorite recipe. Grandpa is with us when we make his Clam Linguine, I can hear his laugh.  This was what I requested my Mom to make for me as my last supper before I was a mother when I was in labor with my son. It is a simple recipe, but don’t leave out any of the ingredients. One time hubs made it without parsley and my heart ached for that parsley….I just had to make it again that weekend because the flavor combination is perfect, crunchy, salty bacon, caramelized garlic, black olives,  chopped clams, not whole,( we have tried and it just doesn’t cut it), butter, olive oil, crunchy, fresh taste from Italian flat leaf parsley all together smothering AL dente linguine. Anytime, lunch or dinner, with buttery garlic bread and tossed green salad, and of course a glass of Pinot Grigio! Abundanza!!
Chop 4-5 garlic cloves, saute in Olive Oil on medium heat. After a couple minutes, add 2 cans chopped clams, add one can chopped black olives. Turn heat to low, let simmer.
Add 1/2 pound of crispy bacon ( I like to cook bacon in the oven, hubs prefers cooking bacon in the wok outside on the BBQ, drain on paper towels, I usually make one pound and by the time the kids nibble on it before dinner, there is about 1/2 pound left to add to the sauce.) Add chopped flat parsley, I added dried parsley this time, just not the same, trust me on this one, I have been eating this pasta for over 40 years! Gently mix ingredients for sauce, place over AL dente Linguine. Perfecto!
Sauce is ready! No need to add salt, just some fresh ground pepper.
Clam Linguine at perfection. Trust me, you may never go back. This recipe has been linked up to these wonderful blogs! :

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Easy Basil Pesto

Easy Basil Pesto. My basil pots are overflowing! Time for garlicky delicious basil pesto. So easy you can make it and freeze it or use it on pasta, salmon and chicken. I just used it on baguette with a slice of tomato~ SCRUMPTIOUS!!

The Basil Faeries are calling my name to make Pesto. I love when I brush by the Basil Plant and the delicious perfume of the oil stays on my hands- who needs Chanel???

I like to use fresh Parmesan cheese- but if you don’t have it- no one will know… Walnuts and Pine nuts or no nuts for you that are allergic. This is known as Basil Pistou. Fresh garlic from Garden Camp.

Huile- Oil in Francais~ I love this sweet bottle from Provence. I love Provence!

I like the small swirly pasta- the pesto gets in the nooks and crannies- YUM.

Combine the pine nuts and walnuts and garlic and process for 30 seconds.

Add Basil and salt and pepper.

Pulse, pulse, pulse that Cuisinart!

Let me look at it- it is starting to look like pesto!

Slowly add Olive oil and process until thoroughly pureed.

Isn’t it so beautiful??? Green gold, smells like Heaven to me.

Cook your pasta Al Dente- firm but cooked.

I like a heaping teaspoon- My husband likes a heaping Tablespoon, I am a food hoarder- He’s not.

Mix it up and eat!!

Add a healthy salad- It’s still summer!

Ingredients:

  • 5 Cups Basil
  • 1 Cup Parmesan grated
  • ! 1/2 Cup Olive oil
  • 1/4 Cup Pine Nuts
  • 1/4 Cup Walnuts
  • 4 Cloves Garlic
  • 1 teaspoon ground pepper
  • 1 teaspoon kosher salt

Method:

  1. Combine Pine nuts and Walnuts and garlic, process in a food processor for 30 seconds.
  2. Add Basil and salt and pepper
  3. Slowly add olive oil and process until thoroughly pureed. Add cheese, puree for 1 minute.

Makes 3 Cups

Store Pesto in refrigerator or freezer with a thin film of olive oil on top.

Adapted from Ina Garten. Easy Basil Pesto has been linked up to these fabulous blogs!:

   

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Easy Basil Pesto- Recipe Only

Ingredients:

  •  5 cups basil packed
  • 1 cup Parmesan cheese grated
  • 1 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup pine nuts
  • 1/4 cup walnuts
  • 2 large cloves garlic
  • 1 teaspoon ground pepper
  • 1 teaspoon salt

Directions:

  1. Combine pine nuts and walnuts and garlic and process in a food processor for 30 seconds.
  2. Add Basil and salt and pepper.
  3. Slowly add Olive Oil and process until thoroughly pureed.
  4. Add Cheese and puree for 1 minute.

Makes 3 Cups

Store pesto in refrigerator or freezer with a thin film of olive oil on top.