Creamy Penne Pasta and Chicken
2 1/2 cups penne pasta, cooked as directed
4 tablespoons butter
1 garlic clove, crushed
1/3 cup onion, sliced
1/4 teaspoon salt
4 tablespoons flour
1 (15 oz.) can or 2 cups chicken broth
1/2 cup sour cream, yogurt, half-n-half or whole milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 roasted chicken breasts, cut into bite size pieces
red pepper flakes, optional
grape tomatoes, sliced, optional
While the penne is cooking, melt butter in a medium sauce pan. Cook garlic and onions with 1/4 teaspoon salt, over medium heat, until onions have softened. Add flour and cook 1 to 2 minutes, stirring constantly.
Stir in broth, stirring frequently until sauce comes to simmer. Remove from heat.
PLEASE STAND BY FOR A KID FRIENDLY TIP
If you have one on hand, use a hand blender to puree the onions into the sauce for a smoother texture. Or, carefully move sauce to a blender with the lid secured, and pulse the sauce until smooth. Move sauce back to pan and stir in sour cream until it has melted. The kiddos will never know about the onions and garlic.
If you don't have to make a fuss over the kids, then simply stir in the sour cream until it has melted. Be sure the pasta is well drained, then move to a large serving bowl. Top pasta with chicken pieces. Pour sauce over hot pasta, tossing well to get all that creamy sauce inside the pasta. Allow to stand a few minutes before serving, so sauce can thicken. Garnish individual plates with grape tomatoes and red pepper flakes.
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One Pan Dinner Recipe- Italian Rice
makes 6 to 8 servings
1 cup long grain rice
1/3 cup whole garlic cloves
1/4 cup olive oil or bacon drippings
3/4 - 1 pound lean ground beef or pork
1/2 cup yellow onion, finely chopped
1 teaspoon rubbed sage
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon fresh ground pepper
Salt to taste
1 (28-ounce) can tomato sauce
2 cups water
1 teaspoon sugar
1 cup grated parmesan
Heat oil in a heavy dutch oven over medium heat; add rice and garlic cloves; cook about 10 minutes, stirring constantly until lightly golden brown.
Add meat, onion, sage, Italian seasoning, dried basil, pepper and salt to taste. Stirring frequently, cook another 10 minutes or until meat is browned.
Add tomato sauce, water and sugar. Simmer over low heat 15 to 20 minutes until rice is tender. Add up to 1-cup more water if needed.
Serve each bowl topped with grated parmesan cheese.
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Korean Short ribs
You will need, 2 pounds of pork or beef ribs. I used boneless pork ribs chopped up.Take 4 tablespoons of brown sugar and sprinkle or rub onto the slices and marinade for 10 minutes while getting the rest of the ingredients ready. Mix in a small bowl:
4 garlic cloves crushed and minced
4 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon red pepper flakes
1 cup water
Layer the ribs in the pressure cooker and pour the ingredients above over the meat. Seal, and pressure cook for 35 minutes. After the meat is tender but not falling apart, lay them on an ovenproof dish and put in a 400 degree F oven to caramelize, about 15 to 20 minutes. Serve over steamed rice.
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Hope you try some!!
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3 comments:
they all look yummy!
I had to laugh at the tip to puree the onions for the kids. I'm one who doesn't like the pieces of onion in anything and who pushes them aside if I can, so I guess I"m a kid now....YAY!!! :)
When I saw that you were cooking again...I had to come over and see what you were up too...I can almost smell your kitchen...ummm ummmm good!!
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