a New Pasta Recipe-Chicken and Cherry Tomato Pasta Italiano

My dad gave me a whole "mess" of cherry tomatoes (a mess is a LOT for those of you that don't speak country the way my dad does)and they were going to spoil if I didn't use them--so I made this delicious pasta dish last night for supper.  I wish I had taken a photo of it...but did not so you will just have to wait until next time.

This recipe needs a name...so suggest one and I will consider it but for now I will call it...

Chicken and Cherry Tomato Pasta Italiano

1 boneless, skinless chicken breast per person you are serving, cut into bite-size pieces
dried oregano, dried basil, salt, pepper
Cayenne pepper flakes if you desire
spaghetti or pasta of your choice, 4 oz per person you are serving
2 cups of cherry tomatoes (the smaller the better in my opinion), cut large ones in half
6 cloves of garlic, smashed and coarsely chopped
Swanson flavor boos packet (this is concentrated chicken broth)
olive oil, butter for sauteing
Real grated Parmesan cheese

Cook pasta according to package directions, set aside
reserve some pasta water in case you need it to add to your sauce

Cut your chicken breasts into bite size pieces.
Season liberally with salt and pepper, oregano and basil

Heat 4 tablespoons of olive oil in your saute pan, add 2 tablespoons of butter, allow to melt
Saute chicken until done, i like it to have a little golden color to it
Sprinkle with Cayenne pepper flakes
add garlic and allow to saute
Add flavor boost, stir well to distribute
Add a little pasta water if you need more "sauce"
Add pasta, toss to coat
Plate and top liberally with Parmesan cheese

The cheese really adds to this dish since the sauce is very minimal.

Delicious with a side salad, artisan bread and a good Chianti or chardonnay
Plus, I had this on the table in under 30 minutes!

Tortilleni Diablo

I made this last night after cross country practice and had it on the table on 40 minutes.

1 package fresh cheese tortellini, cooked according to package direction, drained

3 Tbs butter
2 small boneless chicken breasts, sliced
3 links Johnsonville andouille sausage
package mushrooms, sliced
1 tsp minced garlic
1/4 cup sun dried tomatoes, sliced
2 cups heavy cream
red pepper flakes to taste, salt and pepper to taste

Heat a large skillet and melt 4 TBS butter
saute one package of sliced mushrooms until tender and beginning to brown. Add a teaspoon of minced garlic.  Add 3 links Johnsonville andouille sausage, sliced and allow to begin to brown.  Add 2 small boneless chicken breasts, which you have sliced.  Add 1/4 cup sliced dehydrated sun dried tomatoes (sliced and rehydrate according to package directions)
Add 2 cups heavy cream and heat to reduce. 
Add tortellini and 1/4 tsp cayenne pepper flakes & salt and pepper to taste.  Allow sauce to thicken and coat the pasta.  Top with Parmesan cheese and sliced green onions (if desired)
Serve immediately.  Yummy!

This makes a nice lunch and can be served cold if desired.

Ranch Chicken over noodles

4 boneless, skinless chicken breasts
salt and pepper
6 slices of bacon
2 TBS flour
1 package dry ranch dressing mix
1 1/2 cup milk
egg noodles

Prepare egg noodles according to package direction, set aside, keep warm

Salt and pepper chicken, cut into bite-size pieces and set aside
Cook bacon, draining off all but 2 TBS grease
Saute chicken in remaining bacon grease
When chicken is nicely browned and no longer pink, sprinkle with the flour and the ranch dressing mix. Toss to coat. Add the milk, stir and allow sauce to thicken. Serve over egg noodles.

Linguini with Smoked Salmon in Cream Sauce

I made this for dinner last night after Cross Country Practice and it took less than 30 minutes to get it on the table

8 oz dried linguine
6 oz smoked salmon (we smoke our own, shrink vac it and store in the fridge until we need it)
2 green onions, thinly sliced
1 clove garlic, minced
1 TBS butter
1 cup whipping cream
1 TBS fresh dill weed
1/4 tsp pepper
1 tsp finely shredded lemon peel (optional)
grated Parmesean cheese

Cok pasta accordng to package directions, drain, keep warm

Slice salmon into bitesixe thin strips, set aside

For sauce:
saute garlic and green onion in butter until tender
Add Salmon, cook for 1 minute
Stir in whiping cream, dill weed, lemon pepper (optional) and pepper. Bring to a boil, then reduce heat until sauce thickens, about 5 minutes.

Top Pasta with sauce, sprinke with parmesean cheese. Enjoy!

Serve wth crusty bread and a fresh salad

Shrimp Boat Spaghetti

Shrimp Boat Spaghetti

4-6 shrimp per person
spaghetti, I use whole wheat
petite diced tomatoes (adjust size depending on number of servings)
small jar tomato sauce to thicken sauce if necessary
diced onion
diced green pepper, to taste
minced garlic
Cayenne pepper
salt and pepper to taste
dash cinnamon

Defrost shrimp, remove shell and de-vein
Bring water to a boil, cook pasta until al dente'

In a large pan, saute onion and garlic until translucent
add diced tomatoes and tomato sauce
season with Cayenne, salt and pepper and cinnamon
Add shrimp and cook until done
Serve over pasta with a salad and garlic bread