Blog Archives

Chicken, Broccoli, Pasta with cream sauce

From Natalie:

This is one of my son Jonathan’s favorite meals.  It is very tasty and can be pulled together in about 20 minutes.

Ingredients:

  • 1 box of Farfalle pasta (14.5oz.)
  • 1 crown of broccoli
  • 1 jar of Bertolli alfredo sauce
  • 1 1/2 lbs. of chicken tenders
  • 2 cups seasoned bread crumbs
  • garlic powder
  • 1 egg
  • 1/4 cup milk
  • Canola oil

Beat the egg with 1/4 cup of milk and put into a bowl.  Put 2 cups of seasoned bread crumbs into another bowl.  (I added garlic powder to the breadcrumbs for extra flavor.)  Cut the tenders into bite size pieces.  (I put the pieces of chicken in a zippered plastic bag and hammered  them out to tenderize them.)  Put the chicken into the egg bath and then the breadcrumbs.  Cook in a frying pan with canola oil.

At the same time, steam the whole crown of broccoli.  When it is tender, cut off the tough stalks.

Boil the pasta.

I have to confess I have a double standard when it comes to sauce.  I always make a red sauce from scratch, never do I buy a jar.  I do, however, buy the white sauce in a jar.  For this recipe, I use Bertolli’s alfredo sauce.  It is delicious and enables this recipe to be pulled together quickly.

Put the pasta, broccoli and chicken into a large bowl.  Pour the sauce over everything.  (I don’t even heat the sauce because everything else is hot.) Toss.  Enjoy!

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Delicious “Twist” on Fusilli Pasta

From Natalie:

Last week was my brother’s 50th birthday.  My sister-in law had a beautiful party for him at a local dinner club, complete with fabulous food stations.  My daughter was looking for some plain pasta, which the chef easily accommodated, but the complete pasta dish he made was wonderful and I asked him to walk me through it (he was making it at the station and I watched and questioned as he cooked).  Very easy but with a fresh taste that was really nice. Ingredients:

  • 1 pound of fusilli pasta (the chef used the long ones, as did I)
  • Olive oil
  • 1 tablespoon chopped garlic (fresh or jarred)
  • Garlic powder
  • 1 cup fresh baby spinach
  • 1 cup sun dried tomatoes
  • 1 cup fresh feta cheese

Boil the fusilli until tender and put aside.  In a frying pan, heat the olive oil and cook the chopped garlic until brown.  Lower the heat.  Add the spinach and the tomatoes until they get warm but the spinach does not have to be completely soft.  Add the pasta to the frying pan and turn it over in the oil.  Add garlic powder to taste, if desired (I like garlic, so I added more here.)  Put the feta cheese into the mixture and turn around again until it gets warm.  Serve immediately.  Enjoy!

White Beans w/ Garlic & Organic Baby Kale

From Rita:

Here I am with another tasty, meatless meal that I concocted as a result of wanting to eat more healthy greens with pasta or assorted veggies.  I thought….how can I make them as a complete meal?  Protein of some kind was needed and what better source to use but beans. They are full of fiber which helps sustain us from meal to meal.  I have loved white beans since I was a kid and decided that the combination would  be perfect.  It was!  You can put this over pasta, or a combo of steamed veggies like zucchini, summer squash,and chopped tomatoes to keep it lean and the white carbs at bay.

Be sure to have the fresh parmesan close by as it is what will make this dish complete.  Please know that cheeses you buy already grated, though easier to use, have lost much of their flavor.   A tip for having cheese at hand at all times is to buy it by the block.  Simply wrap tightly with plastic wrap and store it in a large zip lock with a  hand held grater in the bag.  When you are ready to use it,  load the grater with a small piece and grate away.  I actually put the grater on the dinner table on a lovely plate so my guests can use as much as they wish.

INGREDIENTS:

  • 4 Tbls. olive oil
  • 4 cloves garlic finely minced
  • 2 cans cannellini beans rinsed and drained well
  • 1 can chicken broth
  • 4-6 cups organic baby kale greens
Place a large non-stick fry pan over medium-high heat.   Add the oil and garlic and saute’ 1-2 minutes until you begin to smell the aroma of the garlic.  Add the beans and the broth.  Simmer a few minutes until it is heated through.  5  minutes.
Add the kale and move it around with a wooden spoon or rubber spatula to get it moistened with the beans and broth.
Because it is a baby kale it will cook rather quickly….2-3 minutes, much like spinach.
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Pesto Pasta Salad

From Krisann:

If you are a pesto fan, then this is the salad for you.  This recipe came from my sister Kim, who is a very talented and creative cook.  This salad is sure to be a hit at your next cookout.  I would double this recipe to bring to a party.  Let me know what you think.

Ingredients:

  • 1 lb Bowtie pasta
  • 1 small container Grape tomatoes, halved
  • 1 red onion (thinly sliced)
  • 1 container Small Mozzeralla balls
  • basil 1 bunch, about 2 cups(washed and dried)
  • 3 medium size cloves of garlic
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan-reggiano or romano cheese
  • 1/8 cup sugar
  • Salt and freshly ground pepper to taste

Pesto – Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil).  Add the garlic, pulse a few more times.  Slowly add the olive oil an a constant stream while the food processor is on.  Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and sugar and pulse again until blended.  Add the salt and pepper to taste.

This will make 1 cup of pesto.  (Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, you can use Romano which has a stronger flavor).

Then, cook pasta and drain, rinse with cold water.  In a large bowl, add the pasta and mix with the pesto.  (You will need to add some olive oil, but go easy you don’t want to add much.)  Once the pasta and the pesto are nicely mixed, add the grape tomatoes, onions and mozzeralla balls, and blend gently.  Salt and pepper to taste.   Garnish with some sprigs of fresh basil.

Bacon Pesto Farfalle Pasta

From Natalie:

A tasty twist to pesto…add bacon.  Really delicious and so easy!

Ingredients:

  • 4-5 leaves fresh basil
  • 2 (small to medium sized) cloves of garlic
  • 1 cup of olive oil
  • 4 strips of bacon (I like the fully cooked bacon, less grease)
  • Salt and pepper to taste
  • 1 box (14.5 oz.) Farfalle pasta
  • 1 cup grape tomatoes
  • Fresh parmesan cheese to top it off!

Using a food processor, add the basil, garlic, oil and bacon (cooked until crispy) until blended.  Add salt and pepper to taste.

Boil pasta until tender.

Add pesto to pasta and toss.  Add tomatoes, sliced.  Top with fresh grated parmesan.

Enjoy!

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