Ingredients:
1/2 pound fettuccine, uncooked
1 pound boneless skinless chicken breasts, cut into strips
1 1/4 cup fat-free reduced-sodium chicken broth
4 teaspoons flour
4 ounces Neufchatel cheese, cubed
3 tablespoons grated Parmesan cheese, divided
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 minutes or until chicken is cooked through, stirring occasionally. Remove from skillet.
Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbs. Parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta; place in large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbs. Parmesan cheese.
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Tuesday, June 23, 2009
Friday, June 5, 2009
Italian Chicken Saltimbocca
Ingredients:
4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
1/3 cup butter
1 cup white wine
4 slices provolone cheese
Directions:
Place 1 prosciutto slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
1/3 cup butter
1 cup white wine
4 slices provolone cheese
Directions:
Place 1 prosciutto slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
Thursday, June 4, 2009
Specialty of the House Pizza
Specialty of the House Pizza
Ingredients:
1 pound Italian sausage -- sliced
1 tablespoon olive oil or vegetable oil
2 small zucchini -- sliced
1 small eggplant -- sliced
1/2 teaspoon garlic powder
1 ja (4-ounce size) sliced pimentos -- drained
2 tablespoons grated Parmesan cheese
1 round loaf Italian or French bread -- split and toasted
1 jar (14-ounce size) pizza sauce
1 cup shredded Provolone or Mozzarella cheese
Directions:
Preheat oven to 425 degrees F.
In a large skillet, saute sausage in oil until meat is thoroughly cooked. Add zucchini, eggplant and garlic powder; saute until vegetables are almost tender. Drain fat.
Combine pimentos and Parmesan cheese with sausage mixture; set aside. Evenly cover each piece of bread with half a jar of sauce, sausage mixture and cheese.
Bake 13-15 minutes or until heated through.
Ingredients:
1 pound Italian sausage -- sliced
1 tablespoon olive oil or vegetable oil
2 small zucchini -- sliced
1 small eggplant -- sliced
1/2 teaspoon garlic powder
1 ja (4-ounce size) sliced pimentos -- drained
2 tablespoons grated Parmesan cheese
1 round loaf Italian or French bread -- split and toasted
1 jar (14-ounce size) pizza sauce
1 cup shredded Provolone or Mozzarella cheese
Directions:
Preheat oven to 425 degrees F.
In a large skillet, saute sausage in oil until meat is thoroughly cooked. Add zucchini, eggplant and garlic powder; saute until vegetables are almost tender. Drain fat.
Combine pimentos and Parmesan cheese with sausage mixture; set aside. Evenly cover each piece of bread with half a jar of sauce, sausage mixture and cheese.
Bake 13-15 minutes or until heated through.
Wednesday, June 3, 2009
Harry Caray's Chicken Italiano
Harry Caray's Chicken Italiano
Ingredients:
4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sauteed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounces olive oil
Directions:
Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste.
Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix.
Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.
Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.
Ingredients:
4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sauteed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounces olive oil
Directions:
Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste.
Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix.
Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.
Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.
Monday, May 25, 2009
Grilled Italian Chicken Salad
Grilled Italian Chicken Salad
1/3 cup raspberry vinegar
2 tablespoons balsamic vinegar
1/4 cup water
1 envelope (0.7 ounce) Italian dressing mix
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
6 cups bite-size pieces mixed salad greens
2 plum (Roma) tomatoes, chopped (2/3 cup)
1. In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
2. Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
4. Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.
1/3 cup raspberry vinegar
2 tablespoons balsamic vinegar
1/4 cup water
1 envelope (0.7 ounce) Italian dressing mix
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
6 cups bite-size pieces mixed salad greens
2 plum (Roma) tomatoes, chopped (2/3 cup)
1. In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
2. Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
4. Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.
Sunday, May 24, 2009
American Lasagna
American Lasagna
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
1.In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2.Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3.In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4.Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5.Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
1.In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2.Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3.In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4.Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5.Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
30-Minute Lasagna
30-Minute Lasagna
Ingredients
3 tablespoons Sweet Cream Butter
2 tablespoons all-purpose flour
1 1/2 cups Milk
Ground nutmeg
Salt and freshly ground pepper
8 egg roll wrappers
2 cups Safeway SELECT Marinara Sauce
1 1/2 cups Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
30-Minute Lasagna
Directions
1.Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt, and pepper. Remove from heat.
2.Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
3.Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.
Ingredients
3 tablespoons Sweet Cream Butter
2 tablespoons all-purpose flour
1 1/2 cups Milk
Ground nutmeg
Salt and freshly ground pepper
8 egg roll wrappers
2 cups Safeway SELECT Marinara Sauce
1 1/2 cups Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
30-Minute Lasagna
Directions
1.Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt, and pepper. Remove from heat.
2.Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
3.Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.
Saturday, May 23, 2009
CHICKEN GRILL ITALIENNE
CHICKEN GRILL ITALIENNE
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).
Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).
Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.
Sunday, May 17, 2009
Italian Potato Salad
Italian Potato Salad
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon freshly grated lemon zest
2 pounds new potatoes, preferably red-skinned, well-scrubbed and cut into quarters or eighths
8 ounces young carrots, sliced (about 12 carrots)
8 ounces snap beans, ends removed, and cut into 1-inch lengths
2 small zucchini, cut into 1/2-inch chunks
1 crookneck or summer squash, cut into 1/2-inch chunks
1 bunch scallions, chopped
1/4 cup red-wine vinegar, diluted with 1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 leaves radicchio, butterhead lettuce or ruffled kale
1. Combine oil, garlic and lemon zest in a measuring cup; set aside. Arrange potatoes in a steamer basket. Add carrots and steam for 8 minutes. Add beans, zucchini and summer squash, and steam just until tender-crisp, 3 to 5 minutes longer. Do not overcook. Lift out steamer and transfer vegetables to a large bowl.
2. Add scallions and splash vegetables with 2 tablespoons of the vinegar mixture. Toss gently, and let sit until cooled, about 15 minutes. Combine remaining vinegar mixture with oil mixture and drizzle over salad. Season with salt and pepper and serve on lettuce leaves.
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon freshly grated lemon zest
2 pounds new potatoes, preferably red-skinned, well-scrubbed and cut into quarters or eighths
8 ounces young carrots, sliced (about 12 carrots)
8 ounces snap beans, ends removed, and cut into 1-inch lengths
2 small zucchini, cut into 1/2-inch chunks
1 crookneck or summer squash, cut into 1/2-inch chunks
1 bunch scallions, chopped
1/4 cup red-wine vinegar, diluted with 1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 leaves radicchio, butterhead lettuce or ruffled kale
1. Combine oil, garlic and lemon zest in a measuring cup; set aside. Arrange potatoes in a steamer basket. Add carrots and steam for 8 minutes. Add beans, zucchini and summer squash, and steam just until tender-crisp, 3 to 5 minutes longer. Do not overcook. Lift out steamer and transfer vegetables to a large bowl.
2. Add scallions and splash vegetables with 2 tablespoons of the vinegar mixture. Toss gently, and let sit until cooled, about 15 minutes. Combine remaining vinegar mixture with oil mixture and drizzle over salad. Season with salt and pepper and serve on lettuce leaves.
Thursday, May 14, 2009
Antipasto Salad
Antipasto Salad
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired
Cook tortellini to desired doneness as directed on package; drain,
rinsewith cold water. In very large bowl, combine tortellini, salami,
provolone cheese, corn, spinach, artichoke hearts and 1 cup of the
olives. In small bowl, combine salad dressing, mustard and 1/4 cup of
the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2
hours to blend flavors. Just before serving, garnish with pimiento
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired
Cook tortellini to desired doneness as directed on package; drain,
rinsewith cold water. In very large bowl, combine tortellini, salami,
provolone cheese, corn, spinach, artichoke hearts and 1 cup of the
olives. In small bowl, combine salad dressing, mustard and 1/4 cup of
the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2
hours to blend flavors. Just before serving, garnish with pimiento
Subscribe to:
Posts (Atom)
