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

12 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).

Sort by:Oldest

Comments (5)

plantmasterm
12 years ago
OMG, that sounds simply delicious ..think I will try it for the weekend
0
nodakgal
12 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.
0
Related Discussions
I'll share my recipe, if you'll share yours, June 6, 2012
Q
Comments (3)
I made this yesterday. It was so good! And really easy. STRAWBERRY PIE (Cast Sugar Blog) 1 (9-in.) deep-dish pie shell, baked and cooled 1 1/2 c. granulated sugar 4 1/2 Tbsp. cornstarch 2 c. cold water 1 (3 oz.) pkg. strawberry gelatin 1 quart strawberries, washed, hulled, and sliced Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes. After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream.
...See More
I'll share my recipe, if you'll share yours, September 2, 2012
Q
Comments (3)
I have been making the orange sorbet a lot.....delicious. I tried the berry but didn't take the time to strain out all the seeds but it was still very tasty. I have a Cuisinart duo ice cream maker which uses bowls pre-frozen. It is important to let the fruit mixture chill thoroughly before putting into the ice cream maker. Berry Sorbet 15 oz. berries 1 cup sugar pinch of salt 1/2 cup water 2 Tbsp lemon juice 1 Tbsp vodka Pulse berries, sugar and salt together in food processor until combines. About 15 pulses. With processor running add lemon juice, water and vodka and continue processing until sugar is dissolved, about 1 minute. Strain mixture through a fine mesh sieve into a bowl and refrigerated until very cold. Transfer mixture to ice cream machine and churn until it resembles soft serve ice cream. Pack in a tight container, pressing down to remove air pockets and freeze until firm. (At least three hours.) Orange sorbet Omit berries. Reduce sugar by 1 Tbsp. and add 2 tsps grated orange zest to food processor with sugar and salt. Omit water and reduce lemon juice to 1 Tbsp. Add two cups orange juice to processor with lemon juice. Lemon sorbet Omit berries. Increase sugar to 1 1/4 cups and water to 1 1/2 cups. Add 2 tsps. lemon zest to food processor with sugar and salt. Increase lemon juice to 1/2 cup. Peach sorbet Substitute 2.5 pounds of peaches, peeled, halved, pitted and chopped coarsely in place of berries. Reduce sugar by 1 Tbsp.. In place of vodka, use rum or peach schnapps. Mango sorbet Substitute 3 mangos, peeled, pitted and chopped coarse for berries. Reduce sugar to 3/4 cup plus 1 Tbsp. Pineapple sorbet Substitute 1 small pineapple, peeled, cored and coarsely chopped in place of berries. Reduce sugar to 3/4 cup and lemon juice to 1 Tbsp.
...See More
I'll share my recipe, if you'll share yours, September 7, 2012
Q
Comments (2)
Have not tried but intend to! Refrigerator Rolls Cooking Time: 12 min Ingredients 2 cups lukewarm water 1 (0.25-ounce) package yeast 4 1/2 cups self-rising flour 1/4 cup sugar 3/4 cup (1-1/2 sticks) butter, melted 1 egg Instructions Preheat the oven to 400 degree F. In a small bowl, combine the water and yeast and let stand for 5 minutes. In a large bowl, combine the remaining ingredients; mix well. Add the yeast mixture and whisk for several minutes until the dough is smooth. Drop by tablespoonfuls 1 inch apart onto rimmed baking sheets that have been coated with nonstick cooking spray. Bake for 12 to 15 minutes, or until light golden. Makes about 3 dozen. Note If you do make this dough to have on hand in the fridge, keep it tightly covered. Then, when you're ready to enjoy fresh rolls, just drop and bake the dough as directed. Let rise about one hour before baking.
...See More
I'll share my recipe, if you'll share yours, September 9, 2012
Q
Comments (4)
Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15
...See More
glenda_al
12 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.
0
carol_in_california
12 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.
0
carol_in_california
12 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.
0

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

Comments (5)

plantmasterm

nodakgal

Related Discussions

glenda_al

carol_in_california

carol_in_california

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US