1 lb. prepared Penne or Farfalle pasta
3 Tbsp. olive oil
1 Tbsp. minced garlic
2 C. sliced fresh mushrooms
1¼4 C. dry white wine
2 C. steamed broccoli florets
1 C. cherry tomatoes, halved
1 C. nut of choice...walnuts, pecans, peanuts coarsely
chopped
In a large pan, heat oil and add garlic, mushrooms and wine. Sauté
for 3 to 4 minutes until liquid evaporates. Add broccoli and
tomatoes and cook for 2 more minutes. Put prepared, warm pasta in a
bowl. Add vegetable mixture and season to taste with oregano, basil,
parsley, salt and pepper. Toss with nuts. Serve with
grated cheese of preference.
CHICKEN IN A DISH
2 Tbsp. oil
Flour mixed with paprika
3 boneless, skinless chicken breasts, split
1¼2 large Spanish onion, chopped
1 C. heaping, long grain rice
3 cloves garlic, chopped
1 133¼4-oz. can chicken broth
Heat oil in large pan. You’ll need a cover for this pan.
Flour breasts and brown in hot oil. Add onion and sauté for 2
minutes or so. Push chicken and onion to side of pan and put rice in
center. Scatter chopped
garlic and seasoning (to taste) over everything. Pour broth over
rice. Cover skillet and reduce heat. Simmer chicken for about 30
minutes. Push rice into pockets of remaining liquid and cook for
another 15 minutes until liquid evaporates. Be careful to not
overcook rice. |
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