Tag: PASTA

COOKING THURSDAY ~ CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE ~ BLOG 365.113A

CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE

  • Preheat the oven to 425°.
  • Spray baking sheet lightly with non-stick spray. Set aside.

SQUASH
1 LARGE butternut squash (See notes)
2 shallots, rustically chopped

  • Spray LARGE baking dish with non-stick cooking spray.
  • Slice the squash in half lengthwise and scoop out the seeds.
  • Drizzle the cut sides with oil and sprinkle with salt and pepper.
  • Place cut side down on the baking sheet.
  • Place the shallots on a piece of foil, drizzle with oil and sprinkle with salt. Wrap tightly.
  • Place on the baking sheet beside squash and roast for 30 to 45 minutes, or until the squash is soft.

TOPPING
¾ cup panko bread crumbs
2 tablespoons butter, melted

  • In a small bowl, place the panko and melted butter.
  • Toss to combine.
  • Set Aside.

PASTA
1 pound shell OR elbow pasta
¼ cup avocado oil, plus more for drizzling
2 teaspoons QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1 teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon ground sage
¼ teaspoon nutmeg
1½ cups WHOLE milk
2 1/2 cups (6 ounces) grated sharp cheddar cheese
2 1/2 cups (6 ounces) grated Gruyère cheese
1/2 cup (1½ ounces) FINELY grated pecorino cheese

  • Bring a large pot of salted water to a boil.
  • Prepare the pasta cooking 1 minute less than package instructions for al dente.
  • Reserve 2+ cups of the pasta water before draining.
  • Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with 1 1/2 cups pasta water, the shallots, oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
  • Return the pasta pot to the stove and heat milk over medium heat.
  • Stir in the squash sauce and cook 3 minutes, stirring often, until warmed through.
  • Whisking constantly, gradually add the cheddar, Gruyère, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy. If necessary gradually add a bit more pasta water to make sauce creamier.
  • Add the pasta and stir until coated.
  • Preheat the oven broiler and transfer the pasta to the prepared baking dish.
  • Sprinkle with the panko mixture.
  • Broil for 5 to 10 minutes, or until the topping is crisp and browned.
  • Let stand for 15 minutes before serving.

NOTE: Many local grocers carry squash in the prepared produce section that works as a short cut.

 

 

COOKING THURSDAY ~ SAGE BROWN BUTTER LEMON CHICKEN PASTA ~ BLOG 365.106C

SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4

Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.

8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish

  • Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
  • In a large skillet melt the butter.
  • Add green beans, stirring and cooking 5 minutes until green beans start to soften.
  • Add sage leaves and garlic.
  • Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
  • Add chicken pieces, stirring to combine and heating through.
  • Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
  • Gradually add enough of the reserved pasta water to create a creamy sauce.
  • Remove from heat and stir in lemon juice.
  • Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.

COOKING THURSDAY ~ BUTTERMILK CHICKEN CORN PASTA ~ BLOG 365.106B

I saw a recipe in a Bon appetit magazine for BUTTERMILK CORN PASTA that called for buttermilk powder. It also called for FRESH corn on the cob that just can’t be found at this time of year easily. I really wanted to make the recipe so I substituted a few ingredients to create this version.

Their recipe called for boiling 3 corn cobs to create a corn water that the pasta is then cooked al dente in. The corn water is the secret ingredient aka liquid gold flavor.

BUTTERMILK CHICKEN CORN PASTA

2-12 ounce packages or 3 cans fire roasted corn
FRESH ground sea salt, to taste
12 ounces of your favorite small pasta
6 tablespoons unsalted butter
8 garlic cloves, FINELY minced
1 SMALL jalapeno, thinly sliced or diced
1/4 cup basil chiffonades
1 1/2-2 cups rotisserie chicken pieces
½ teaspoon Ancho chile powder
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
2 cups buttermilk
1 cup Mexican sour cream
Juice of 1 LARGE lemon
½ cup cotija cheese, plus more for topping

  • Add 1 bag of corn to 4 cups of salted water.
  • Bring to SLOW boil and boil 10 minutes.
  • Puree corn with an immersion blender into the water.
  • Using a mesh colander strain the corn water into another pan and bring to a boil.
  • Add pasta and cook al dente (1 minute less than package directions).
  • Drain, reserving 2 cups of corn water. Set pasta aside.
  • Melt butter in a deep pan over medium heat.
  • Add the garlic, and cook until fragrant, about one minute.
  • Add the corn, salt and spices cooking and stirring occasionally 4-5 minutes, until the corn has completely thawed and is tender.
  • Stir in chicken pieces.
  • Whisk together the sour cream, buttermilk, lemon juice and 1 cup of the reserved corn pasta water. Stir, adding more pasta water as necessary, until a creamy sauce forms.
  • Stir in the cotija cheese.
  • Serve immediately.

NOTE:

  • Taco seasoning to taste is a great substitute for the individual seasonings.
  • If using canned corn, drain first and use corn “juice” in pasta water.

COOKING THURSDAY ~ CREAMY CHICKEN NOODLE SOUP ~ BLOG 365.85A

Are you a “broth” or “creamy” chicken noodle soup person? My great grams made a chicken and noodles dinner that was always served over mashed potatoes. But, thin it down JUST a bit and you have a terrific thicker creamy chicken noodle soup that I net will become your family’s new favorite version. Grams made her own noodles and started with a whole chicken to boil down to make her broth – hey for all I know she grew the veggies and plucked the chicken, but as the recipe has been handed down the flavor has stayed the same even with grocery store short cuts.

Many consider chicken noodle soup a cure all, but it is also a completely comforting hearty meal, plus it covers ALL the food groups – proteins, vegetables, carbs and dairy and a hint of spice with the smoked paprika. Stirring in half a cup of heavy cream, 1 cup of frozen peas and a splash of sherry vinegar absolutely delectable.

CREAMY CHICKEN NOODLE SOUP adapted from SOUTHERN LIVING and Great Grandma Eaton
Active Time: 25 minutess
Total Time: 25 minutes
Servings: 4

1/4 cup unsalted butter
1 LARGE VIDALIA onion, finely chopped
4 medium carrots, rustic sliced
2 medium celery stalks, chopped
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
4 medium garlic cloves, FINELY minced
1/4 teaspoon smoked paprika
6 cups homemade chicken stock
8 ounces homemade or QUALITY old-fashioned wide egg noodles
4 cups rotisserie chicken pieces
1/2 cup heavy whipping cream
1 tablespoon sherry vinegar
1 tablespoon FRESH lemon thyme leaves

  • 
Melt butter in a large pot over medium-high.
  • Add onion, carrots, celery and FRESH ground sea salt and black pepper.
  • Cook 5 minutes, stirring occasionally. 

  • Add flour, garlic and paprika, cooking and stirring constantly for another minute until mixture is fragrant and flour turns light brown.
  • 
Add stock to flour mixture and increase heat to high.
  • Bring to a boil, stirring occasionally.
  • Reduce to a simmer and add egg noodles, cooking and stirring occasionally for 10 minutes until tender and just cooked through.
  • 
Reduce heat again to medium-low.
  • Add chicken, cooking and stirring constantly2-3 minutes until chicken is heated through.
  • Remove from heat.
  • Stir in cream, sherry vinegar, thyme leaves and season to taste.

 

COOKING THURSDAY ~ CHICKEN CARBONARA & PEAS ~ BLOG 365.78C

If you’re like me, pasta dishes are ALWAYS on the menu plan. I absolutely LOVE pasta of ALL shapes and sizes. Add rotisserie chicken, crispy bacon and a creamy sauce and I’m in heaven. It’s a simple comfort food, but also a crowd pleaser for a week night meal or company alike.

CHICKEN CARBONARA

3 LARGE eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
+/- 1 teaspoon FRESH ground black pepper, to taste
4 slices thick-cut bacon, diced
1 pound skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips OR 2 cups torn rotisserie chicken pieces
1 teaspoon sea salt
3 green onions, sliced thin
2-3 garlic cloves, FINELY minced
8-12 ounces extra wide fettuccine noodles
1/2 cup frozen peas
Chopped fresh parsley, for garnish

  • Whisk together the eggs, Parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
  • Cook the bacon in a large skillet over medium heat 5-7 minutes, stirring frequently, until crispy and the fat has completely rendered.
  • Use a slotted spoon to transfer the bacon to a paper towels to drain.
  • Increase the heat to medium-high.
  • Add chicken to the drippings in the skillet, seasoning with FRESH ground sea salt and black pepper to taste, stirring occasionally 6-8 minutes, until browned and cooked through. Omit this step if using rotisserie chicken.
  • Transfer the chicken to a plate. DO NOT wipe out the skillet.
  • Add the green onions and garlic, cooking a minute more.

 

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain.
  • Immediately add the hot pasta and peas to the skillet off the heat.
  • Pour in the egg mixture and quickly toss with, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is your desired level of creaminess. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
  • Stir in the bacon and chicken pieces.
  • Garnish with parsley, pepper and Parmesan cheese.

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD


16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

  • In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste


  • In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.


ASSEMBLY

  • Drizzle the dressing over the pasta salad and toss until coated in the dressing.
  • Serve immediately.


NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

AZZOLINA SPAGHETTI ~ BLOG 365.324

This recipe was printed on an old dot matrix printer on February 10, 1984 and noted that it was from P.J. Azzolina’s grandfather. So, I did a little research and found that AZZOLINA is an Italian surname, but it also translates to Little Azure or Cornflower or Sky Blue. But when you google AZZOLINA SPAGHETTI it brings up a recipe for Assassins Spaghetti. 🙂

AZZOLINA SPAGHETTI
24 ounces tomato paste
6 cups chicken broth
28 ounce can peeled, whole tomatoes, trimmed and mashed
1 LARGE onion, FINELY chopped
1 pound mild Italian sausage, each sausage cut into thirds
1 tablespoon sugar
2 tablespoons Avocado or olive oil
FRESH ground sea salt and black pepper
pinch red pepper, to taste
Pinch baking soda

  • Heat oil in large skillet.
  • Saute’ onion until tender.
  • Add sausage and brown on all sides.
  • Remove onions and sausage from oil and drain well.

 

  • In a large dutch oven stir together the tomato paste, broth and tomatoes.
  • Stir in seasonings, sugar and baking soda.
  • Fold sausages into sauce.
  • Bring to a SLOW simmer.

MEATBALLS
5 slices QUALITY bread, crusts removed
1 1/2 pounds ground beef
1/2 pound ground pork
2-4 LARGE eggs,
2 tablespoons Parsley
2 tablespoons Italian seasoning
1 teaspoon garlic powder
Powdered Romano cheese

  • Add meat to a large bowl.
  • Shred bread into bowl.
  • Add Parsley, garlic powder, Italian seasoning and Romano cheese.
  • With wet or gloved hands mix all together and form meatballs, adding more Romano as necessary to attain the proper texture.
  • Quickly sear meatballs and drain on paper toweling.
  • Add meatballs to sauce and simmer ALL day!

NOTE:

  • Original recipe called for Hunt’s tomato paste and whole tomatoes, but I prefer CENTO or DELALLO San Marzano brands.
  • It also called for a choice of veal or pork, but I don’t use veal.
  • It also called for water and I substitute homemade chicken broth.

BAKED CHICKEN FETTUCCINE ALFREDO & WARM BROCCOLI SUN-DRIED TOMATO SALAD~ BLOG 365.303

Fettuccine Alfredo in casserole form is a fool proof week night meal. I add pieces of rotisserie chicken to this no-boil, one dish method making it an easy AND complete meal all in the same baking dish. It will quickly become a family favorite. The pasta cooks in the broth and half-and-half as they bake and reduce into a traditional Alfredo sauce. Serve with a side of steamed broccoli or a Broccoli & Sun Dried Tomato Salad for a colorful and complete meal. This is a lightened up version of the recipe I used to make for Baked Chicken Fettuccine.

BAKED CHICKEN FETTUCCINE ALFREDO serves 4

8 ounces dry fettuccine, snapped in half
1 cup homemade chicken stock
3/4 cup water
2-3 cloves garlic, FINELY minced
Juice and zest of 1 LARGE lemon
FRESH ground sea salt, to taste

  • Preheat oven to 400°.
  • Lay pasta in the bottom of a 9×9 baking dish.
  • Whisk together the remaining ingredients and pour over pasta.
  • Cover dish with foil and bake 20 minutes.
  • Uncover, stir pasta, recover and bake another 20 minutes.

1 1/2 cups half-and-half
1 cup grated Pecorino, Asiago or Parmesan cheese
FRESH ground black pepper, to taste
1 1/2 cups rotisserie chicken pieces

  • Uncover casserole and stir in half-and-half, cheese and pepper.
  • Re-cover and bake 15 minutes.
  • Stir in chicken pieces.
  • Remove foil, stir and bake 15 minutes more.

1/4 cup FRESH FINE bread crumbs
1/4 cup grated Pecorino, Asiago or Parmesan cheese
1/8 cup FRESH chopped Italian Flat leaf Parsley

  • Remove casserole from oven.
  • Increase heat to broil and place rack 6 inches from heating element.
  • Stir together the toppings and sprinkle evenly over casserole.
  • Broil 3-5 minutes until golden.
  • Serve immediately.

NOTE: If you prefer, ANY pasta works as long as they are submerged under the liquid – fettuccine is just standard with Alfredo sauce 🙂

 

BROCCOLI & SUN DRIED TOMATO SALAD

8 cups broccoli florets
1/2 cup water
1 clove garlic, minced
FRESH ground sea salt
2 tablespoons sun-dried tomatoes in oil
2 tablespoons FINELY grated Pecorino cheese

  • Whisk together water, garlic and salt in large sauce pan.
  • Add broccoli florets and cook covered over medium heat 6-8 minutes until water evaporates.
  • Stir in chopped sun dried tomatoes and season to taste.
  • Garnish with cheese.
  • Serve immediately.

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over PASTA ~ BLOG 365.301

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES

Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.

4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese

MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
  • Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will  get a nice golden color.
  • Transfer the chicken to a plate and tent with foil to keep it warm.

PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder

  • Preheat the oven to a low broil – 450°
  • Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
  • Microwave in 15 seconds increments, stirring in between, until melted.
  • Spread it over the top of the chicken.
  • 
Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
  • 
Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
  • Serve over mashed potatoes or pasta.
  • Spoon warm marinara over top.
  • Garnish with Parmesan cheese.


NOTE: You can shortcut the marinade by using Italian Salad Dressing.

PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika

  • Melt butter in large skillet over medium high heat.
  • Add corn and season with FRESH ground sea salt and black pepper.
  • Sprinkle with Paprika to taste.
  • Cook 5-10 minutes, stirring regularly until heated through.

TETRAZZINI ~ BLOG 365.105

Nothing says comfort food like gram’s chicken tetrazzini. Her recipe called for stewing her own chicken with celery and carrots before being shredded into a rich cream sauce made with sherry and tossed with al dente spaghetti and freshly grated Parmesan cheese and then topped with a butter crumb topping. It was then slow baked until it was bubbly and just starting to crisp at the edges.

The creation of tetrazzini is widely debated as to whether it was Auguste Escoffier of French fame, the Knickerbocker Hotel in New York City or Ernest Arbogast at the Palace Hotel in San Francisco in 1905 that originally created the recipe. Most sources lean more heavily on it having been Arbogast. But, sources do agree that it was definitely named after the Italian opera singer, Louisa Tetrazzini who made her American debut at the Tivoli as Gilda in Rigoberto. In those days recipes were often named after famed celebrities.

No matter who originally created it, from that day on the comforting chicken casserole with the Italian name, Tetrazzini would become a large part of the average American home recipe box and morphed into the recipe we know and love today. It was highly Americanized for the middle class in the 1960’s by many a housewife using Campbell’s condensed soup, velveeta cheese and wide egg noodles or spaghetti and more iconically as a frozen dinner. Tetrazzini began appearing in many a cookbook, including Betty Crocker.

Tetrazzini is considered an Italian American dish made with diced poultry or seafood in either a butter, cream, milk and cheese sauce flavored with white wine or sherry. It was often made with a béchamel or mornay sauce originally that incorporated linguine, spaghetti or egg noodles. It was then topped with cheese and bread crumbs before being baked.

From 1950 to 1980 many upscale restaurants including Sardi’s and Mamma Leone’s featured tetrazzini on their menus. Southerners began referring to it as chicken spaghetti and it became a soul food classic and readily available in-house and on catering menus in places like Baton Rouge’s Piccadilly cafeteria or Durham’s Foster’s Market where it remained a customer favorite for many decades.

When I was a kid this recipe was used by my family as a go to for holiday leftovers – it was made with turkey or ham and mom would make it with canned mushrooms and Campbell’s soup – YUCK!

CHICKEN TETRAZZINI

8 ounces bucatini spaghetti, broken in half, prepared al dente’
3 cups chopped or shredded cooked chicken
4 tablespoons unsalted butter
2 cups sliced mushrooms (see notes)
1/2 cup small chopped onion
1/2 cup small chopped celery
1 can baby sweet peas, drained well
3 tablespoons AP flour
2 cups homemade chicken broth
1 cup heavy cream
3 tablespoons sherry
FRESH ground salt and black pepper, to taste
1 cup FRESH grated Parmesan cheese

  • In a large bowl toss drained pasta chicken pieces together.
  • Melt the butter in a large skillet over medium heat.
  • Add the mushrooms, onions and celery and cook 3-4 minutes until soft.
  • Reduce the heat to medium-low and whisk in the flour, cooking a minute or so until golden.
  • Whisk in the chicken broth and cook 1-2 minutes until it begins to thicken.
  • Stir in the cream and sherry, season to taste with salt and pepper, and continue to cook 2-3 minutes, stirring, until the sauce comes JUST to a boil.
  • Remove from the heat and fold in 1/2 cup of the Parmesan.
  • Pour the sauce into the bowl with the chicken and noodles and stir to combine.
  • Fold in the peas.
  • Transfer the chicken mixture to a 9×13 inch baking dish.
  • Sprinkle with the remaining 1/2 cup Parmesan or optional butter crumbs and Parmesan.
  • Bake 25-30 minutes slightly covered until the last 5 minutes and then until the casserole is bubbling.
  • Let rest for 10 minutes before serving.

OPTIONAL BUTTER CRUMB TOPPING
2 tablespoons butter, melted
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan cheese

  • Mix together well.
  • Sprinkle over top before baking.

NOTE:

  • The original recipe called for thin spaghetti, but we prefer bucatini.
  • I also often use rotisserie chicken pieces unlike gram’s original stewed chicken.
  • I also use whole Beech mushrooms for their nutty flavor.

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

CREAMY LEMON PARMESAN CHICKEN ~ BLOG 365.9

Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

  • In a shallow bowl, combine the flour and parmesan cheese.
  • Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  • Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
  • Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

  • Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
  • Reduce heat to low-medium.
  • Stir in the broth and cream. 
Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
  • Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
  • If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce.

  • Pour in the lemon juice, allow to simmer for a further minute to combine.
  • Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

  • Serve over pasta, noodles or rice.
  • Garnish, lemon slices and parsley.