Chicken Florentine Pasta

My oven hasn't been feeling up to par lately, so I have been making a lot recipes~ a lot of chicken recipes~ that call for sauteing with lots of veggies. This recipe comes from The Pioneer Woman Cooks, Chicken Florentine Pasta. I used lots of garlic, the MOORE the merrier, right? This is a delicious dish using fresh vegetables and chicken, very healthy and wonderful comfort food. This is my newest favorite pasta dish. I love it so much, I am making it again this weekend. I love these types of recipes that are simple and delicious, you can't go wrong!

 

Ingredients

• 1 pound Ruffles Pasta
• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 3/4 cups Dry White Wine
• 3/4 cups Low-sodium Broth, More If Needed
• 1 bag Baby Spinach
• 2 cups Grape Tomatoes, Halved Lengthwise
• Parmesan Cheese, grated

Preparation Instructions

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 garlic and quickly stir to avoid burning. After about 30 seconds, 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 spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan and toss to combine.

Serve with extra Parmesan.

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.

This post has been shared with these fabulous blogs! Nettie

Chicken Saltimbocca with Pasta

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!
   
   
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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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