Two new yummy recipes
Hey all!
Got these, tried 'em, love 'em! I make this for my 9 year old and me to share and I always have leftover for the next day's lunch. You can adjust recipes accordingly for more people.
Chicken Rosa (for 2 people)
In a dutch oven, boil 2 cups of whole wheat pasta of your choice (I use penne or farfalle). Season with some salt and drain. Run cold water over the top to keep pasta from sticking.
In a large skillet, saute
1 tbsp of EVOO
1 really large or 2 average sized boneless, skinless chicken breasts, cut into small strips
2 tbsp of Italian seasoning
1/4 cup vidalia onion, finely chopped
1 clove of minced garlic
Coo****il the chicken is white and the onion and garlic are carmelized.
Then add:
1/4 cup green pepper, julienned
1/4 cup red pepper, julienned
1/4 cup yellow or orange pepper, julienned
1/4 cup diced portobello mushrooms
1/4 cup zucchini, julienned
1/4 cup grated carrot
Stir the veggies around and get them warm, and then immediately add:
1/2 jar of spaghetti sauce (I use Newman's Own Sockarooni...you can use whatever you like. Some people just make their own spaghetti sauce because of sugar content)
1/2 cup of skim milk
3 tbsp vodka
Bring to a boil, then reduce to a simmer for about 8 minutes or so. Coo****il the veggies are softened, but crisp. Just before turning it off, add
1 cup fresh baby spinach
Let the spinach wilt, then serve with freshly grated Parm cheese (in moderation of course), if you want.
Peasant Pasta (for 2 people)
2 cups of prepared pasta
1/2 pound of italian turkey sausage, not in links
1/2 cup finely diced onion
3 cloves of diced garlic
2 tbsp fresh oregano, chopped
1/4 tsp red pepper flakes
1/4 cup finely diced fennel (optional if you don't like fennel)
2 cups of diced plum tomatoes
2 tbsp EVOO
1/2 cup red cooking wine
1/2 cup jarred spaghetti sauce
3/4 cup of freshly grated parm cheese
1 cup of frozen peas
Prepare 2 cups whole wheat pasta, cooked and drained. Set aside.
In a large skillet, cook 1/2 pound italian turkey sausage (hot or sweet, whichever you like) with 1/2 cup finely diced green onions, 3 cloves of diced garlic, 2 tbsp of fresh oregano, 1/4 tsp of red pepper flakes, and 1/4 cup of finely diced fresh fennel. Drain the sausage well, then return skillet to medium heat and add 2 cups of diced tomatoes, 2 tbsp of EVOO, 1/2 cup of red cooking wine and 1/2 cup of jarred spaghetti sauce and the peas. Bring to a boil, then reduce to a simmer and give it a really good stir. Add 3/4 cup freshly grated parm cheese and stir well. Pour into a pasta bowl and serve with salad.
