I'll share my recipe, if you'll share yours, September 6, 2012

11 years ago

Tuscan Garlic Chicken

By Make Everyday Gourmet

1/2 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

5-4 oz boneless, skinless chicken breasts

3 Tbsp extra virgin olive oil, divided

1 Tbsp garlic (about 4-5 cloves), finely minced

1 red bell pepper, cut into thin strips

1/2 cup low-sodium chicken broth

6 oz fresh spinach

1/2 cup half-and-half

4 tsp cornstarch

2 cup 1% milk

1/2 cup (1 oz) Parmigiano Reggiano cheese, freshly grated

10 oz whole wheat fettuccine or linguine

Directions:

Preheat the oven to 350 F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 2 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through.

Remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 1 tablespoon olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. Adjust seasonings- season to taste with salt and pepper.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately. Yield: 5 servings (~ 1 cup pasta with one chicken breast and 1/2 cup cream/spinach sauce).

Comments (5)

plantmasterm
11 years ago
OMG, that sounds simply delicious ..think I will try it for the weekend
nodakgal
11 years ago
Olive Garden's Mostaccioli Quatro Formaggio
Serving Size: 4
Ingredients:
4 cups cooked mostaccioli
2 teaspoons salad oil
2 cups heavy cream
Fresh parsley sprigs -- for garnish
Grated Parmesan cheese -- for garnish
2 cups Quatro Formaggio Mix -- (see below)
=== QUATRO FORMAGGIO MIX ===
8 ounces Mozzarella cheese -- shredded
4 ounces Provolone cheese -- shredded
4 ounces Parmesan cheese -- grated
4 ounces Romano cheese -- grated
Cooking Directions:
For Quatro Formaggio Mix; blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.
This recipe yields 4 servings.
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I gave this to my DD who is starting a baking business and her first customer loved it and has committed to being one of her first customers. DH loves Angel Food Cake which I find to be too much sugar and rubbery. This one is almost AF cake-like. We used our garden raspberries as they were available.Sorry it is so long. Chiffon Cake with Strawberries and Cream Martha Stewart Living, June 2012 Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep. Martha Stewart Living, June 2012 Prep Time 30 minutes Total Time 3 hours Yield Serves 12 Ingredients: For the Cake 2 1/4 cups cake flour (not self-rising) 1 1/2 cups granulated sugar, divided 2 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup safflower oil 7 large egg yolks plus 9 large egg whites 3/4 cup whole milk 1/2 teaspoon cream of tartar 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract For the Berries and Cream 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving 1/2 cup granulated sugar 1 tablespoon fresh lemon juice Pinch of salt 2 cups cold heavy cream 1/4 cup confectioners' sugar, plus more for sprinkling Directions Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour. Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form. Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.
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glenda_al
11 years ago
Tried and true recipe that my gs loves!

Creamed spinach
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened ^^I use fat free
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional
PREPARATION:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.

Toss remaining butter with breadcrumbs and add to top of casserole
Bake at 350 degrees for 25 minutes.
Serves 4.
carol_in_california
11 years ago
This is really tasty and easy to make and people will never guess it is made with tofu. It really serves more than four.

Tofu Raspberry Mousse makes 4 servings

1 pkg. raspberry flavored gelatin- sugar free if desired
3/4 cup boiling water
2/3 cup non fat dry milk
6 oz. tofu, sliced, drained well between paper towels
1 tsp honey
1/2 teaspoon lemon extract
1 1/2 cups ice cubes

Dissolve gelatin in boiling water, stirring until completely dissolved. Pour into a blender container.
Add remaining ingredients and blend until ice cubes are completely dissolved. Pour mixture into one large bowl or 4 individual serving bowls.
Chill

per serving
89 calories
8 grams protein
2 grams fat
8 grams carbohydrate
126 mg. sodium
2 mg cholesterol

This is really tasty and even the men went back for seconds.
It can also be made with orange Jello with mandarin oranges folded in before chilling.
carol_in_california
11 years ago
This is really tasty and easy to make and people will never guess it is made with tofu. It really serves more than four.

Tofu Raspberry Mousse makes 4 servings

1 pkg. raspberry flavored gelatin- sugar free if desired
3/4 cup boiling water
2/3 cup non fat dry milk
6 oz. tofu, sliced, drained well between paper towels
1 tsp honey
1/2 teaspoon lemon extract
1 1/2 cups ice cubes

Dissolve gelatin in boiling water, stirring until completely dissolved. Pour into a blender container.
Add remaining ingredients and blend until ice cubes are completely dissolved. Pour mixture into one large bowl or 4 individual serving bowls.
Chill

per serving
89 calories
8 grams protein
2 grams fat
8 grams carbohydrate
126 mg. sodium
2 mg cholesterol

This is really tasty and even the men went back for seconds.
It can also be made with orange Jello with mandarin oranges folded in before chilling.

I'll share my recipe, if you'll share yours, September 6, 2012

Comments (5)

plantmasterm

nodakgal

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glenda_al

carol_in_california

carol_in_california

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