Wine A Little Bit More!

2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Directions Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon ...

3 tbsp. cornstarch 2 cups Swanson® Chicken Stock 3 tbsp. lemon juice 1 tbsp. Dijon-style mustard 1/8 tsp. ground black pepper 1 lb. skinless, boneless chicken breast, cut into strips 3 cloves garlic, minced 3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes 4 cups hot cooked thin spaghetti, cooked without salt DIRECTIONS Stir the cornstarch, stock, lemon juice, mustard and black pepper in a small bowl until the mixture is smooth.Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Cook until the mixture is hot and bubbling. Stir in the parsley. Toss the chicken mixture with the spaghetti. 4 servings

Any of my friends or family will tell you that I have a great love for artichokes. If a recipe calls for artichokes, I have to try it! This recipe is an excellent alternative to marinara or alfredo sauce for pasta. 4 ounces packaged dried fettuccine or linguine 1/2 of a medium onion, chopped (1/4 cup) 1 clove garlic, minced 1 tablespoon olive oil or cooking oil 2 tablespoons all-purpose flour 1/4 teaspoon dried basil or oregano, crushed 1/8 teaspoon salt 1 cup milk 1/2 of a 14-ounce can artichoke hearts, drained and cut up 2 tablespoons grated Parmesan or Romano Cheese 1 tablespoon snipped parsley 1 to 2 tablespoons milk (optional) Snipped parsley (optional) Coarsely ground pepper (optional) Tomato wedges (optional) Parsely sprigs (optional) Cook pasta according to package directions. Drain. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup milk all at once. Cook ...

When I was younger my Aunt Nan and I attempted to make fresh pasta. It was fun but a total disaster! The pasta was very gummy. Well as an adult, I decided to try it on my own tonight. It turned out delish. The key is to follow the directions exactly and watch the pasta cooking very closely! You don't want to overcook the pasta. Here is the easy-to-follow recipe that I used: To make one pound of pasta, you need: 2 cups of unbleached flour 3 large eggs 1/2 teaspoon of salt. Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Mix the eggs together with a fork without disturbing the flour. Using a fork, gently incorporate the flour into the egg mixture a little at a time. Once you have incorporated all of the flour together with the egg using a fork, switch to a bench knife or use your fingertips to blend the mixture together well. After the wet and dry ingredients have been combined using the dough knife, bring the mi...

Just to change it up a little, I decided to do a salad this time. This recipe was very easy to make and tastes delish! 1 pound macaroni, cooked 1 cup chopped cooked chicken breast 4 cups frozen mixed vegetables, thawed 1/4 cup shredded Cheddar cheese 1 cup Ranch-style salad dressing Directions In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve. Servings: 8

My mom has made this recipe tons of times, minus the walnuts and ground nutmeg when I was growing up. I always loved it but the walnuts and nutmeg take it to a whole different level of delish! 24 dried jumbo shell macaroni* 2 eggs, slightly beaten 1 15-ounce carton ricotta cheese 1-1/2 cups shredded mozzarella cheese (6 oz.) 1 cup shredded Parmesan cheese (4 oz.) 1 cup chopped walnuts 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 26-ounce jar thick and chunky pasta sauce (2-3/4 cups) Directions 1. Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degree F. 2. Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg. 3. Spread 1 cup of the pasta sauce in the bottom of a 3-quart bakin...

This recipe is not only elegant but tastes great. A real crowd pleaser! 1 pound dried linguine 2 tablespoons kosher salt 1/2 bottle (1 1/2 cups) red wine 1 1/2 tablespoons extra-virgin olive oil 1/3 cup (2 ounces) shaved Romano 1/2 teaspoon black pepper, preferably cracked 1 teaspoon grated lemon zest Directions Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest. Serves: 4 Source: http://www.realsimple.com/