Ingredients:
Minced Garlic
1 (8 oz.) can Pomodoro Tomatoes (Plum Tomatoes)
Portabello Mushrooms - cut into chunks
2 teaspoons Capers
4 Chicken breasts cut into bite-size pieces
Salt & Pepper
Balsamic Vinegar
Penne Pasta - cooked
Directions:
Cook plum tomatoes, crushing them as they cook slowly. If plum tomatoes are not available, use a ready made tomato sauce .
Saut� minced garlic in olive oil until it turns white. Add in pomodoro (plum tomatoes) add capers, portobello mushrooms, and chicken. Salt & pepper to taste. Cook at low heat until chicken is done.
Toss with penne pasta, while tossing add the balsamic vinegar to taste. Sprinkle with parmigiana cheese.
Showing posts with label penne. Show all posts
Showing posts with label penne. Show all posts
Wednesday, June 10, 2009
Sunday, May 17, 2009
Penne with Artichoke Sauce (Helathy)
Penne with Artichoke Sauce
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, finely chopped
4 large artichokes, trimmed
1 cup water, divided
1/2 cup dry white wine
1/4 teaspoon dried oregano
Salt & freshly ground pepper to taste
12 ounces whole-wheat penne, mostaccioli or rigatoni
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
2. Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with 3/4 cup water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until the artichokes are tender, about 10 minutes. Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat.
3. Transfer about 1/3 of the artichoke mixture to a blender or food processor, add the remaining 1/4 cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
4. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the artichoke sauce. Toss well and serve.
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, finely chopped
4 large artichokes, trimmed
1 cup water, divided
1/2 cup dry white wine
1/4 teaspoon dried oregano
Salt & freshly ground pepper to taste
12 ounces whole-wheat penne, mostaccioli or rigatoni
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
2. Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with 3/4 cup water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until the artichokes are tender, about 10 minutes. Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat.
3. Transfer about 1/3 of the artichoke mixture to a blender or food processor, add the remaining 1/4 cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
4. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the artichoke sauce. Toss well and serve.
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