Penne with Chicken, Asparagus and Lemon Alfredo Sauce

Penne with Chicken, Asparagus and Lemon Alfredo Sauce
 
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Ingredients
  • 1 lb. penne rigate (penne with ridges) pasta
  • 1 lb. thin asparagus
  • 12 oz. chicken tenders
  • ½ tsp. salt
  • ½ c. flour
  • 1½ tbsp. olive oil
  • 1 jar Alfredo sauce
  • 1 tbsp. grated lemon peel
  • 3 tbsp. fresh lemon juice
  • ¼ c. Grated Parmesan cheese
  • 1 large tomato
  • ¼ c. snipped fresh chives
  • freshly ground black pepper, to taste
  • Garnish: finely shredded lemon peel
Instructions
  1. Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done.
  2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
  3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done
  4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.

 

Classic Lasagna

Classic Lasagna
 
Author: 
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 1 lb ground beef.
  • ¾ cup chopped onions
  • 2 tablespoons salad oil or 2 tablespoons olive oil
  • 1 (1 lb) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 cups water
  • 1 tablespoon chopped parsley
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder or clove garlic, minced
  • ½ teaspoon black pepper
  • ½ teaspoon oregano leaves
  • 4 ounces lasagna noodles
  • 1 lb ricotta cheese
  • 8 ounces shredded mozzarella cheese (at least)
  • 1 cup grated parmesan cheese
Instructions
  1. In large heavy pan lightly brown beef and onion in oil.
  2. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
  3. Meanwhile cook (or soak for 15 mins in hot water) lasagne as directed; drain.
  4. In 13x9x2" baking pan, spread about 1 cup sauce.
  5. Alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
  6. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Half covered, half uncovered.
  7. Allow to stand for 15 minutes; cut in squares to serve.

 

Italian Pork Chops

Italian Pork Chops
 
Author: 
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops
Instructions
  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

 

Chicken Fettucine Alfredo

Chicken Fettucine Alfredo
 
Author: 
Ingredients
  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • ⅓ cup all-purpose flour
  • 1 tablespoon salt
  • ¾ teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • ¾ cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
  • ½ cup sour cream
Instructions
  1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

 

Chicken Cacciatore

Chicken Cacciatore
 
Author: 
Ingredients
  • 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
  • 1 cup flour
  • Creole seasoning, recipe follows
  • 1 cup olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Crushed red pepper
  • 1 pound shiitake mushrooms, cleaned, stemmed and sliced
  • 2 tablespoons chopped garlic
  • 1 cup dry white wine
  • 2 cups chopped fresh tomatoes, peeled and seeded
  • 1 cup tomato sauce
  • 2 cups chicken stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • ¼ cup chiffonade basil
  • ½ pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
  • 4 ounces grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves
ESSENCE Creole Seasoning (also referred to as Bayou Blast)
  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: ⅔ cup
Instructions
  1. Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess.
  2. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture.
  3. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.