Garlic Chicken Pasta with Prosciutto

I know, I know. You're probably impressed by the name of this tasty dish. But please don't judge this meal by its title. It really is simple (especially with a helpful hubby) and tastes like something you would eat at an expensive Italian restaurant. This recipe is adapted from The Junior League of Houston's Cookbook, Peacemeals, which has amazing recipes and ideas. Enjoy!

3 tablespoons extra virgin olive oil
1 1/2 pounds boneless skinless chicken breasts, pounded thin
coarse salt and freshly ground pepper
10 to 12 cloves garlic, minced
1 cup grape tomatoes, halved
4 ounces prosciutto, cut into small pieces (I had my local grocery store cut a couple of slices for me in the deli)
1 tablespoon butter
12 ounces farfalle pasta
1/2 cup fresh basil chiffonade, plus additional for topping
*to "chiffonade", just roll basil like a fruit roll up and cut into strips.
1/2 cup prepared fire-roasted red bell peppers, cut into thin strips (I left this out as we currently don't have a grill convenient to roast bell peppers)
1/2 cup freshly grated Parmigiano- reggiano cheese, plus additional
1/2 teaspoon crushed red pepper

Heat the olive oil in a large skillet over medium. Season the chicken with salt and pepper, and add to the skiller. Saute until lightly browned on one side and then turn. Add the garlic and continue cooking until the garlic is soft and golden, being caregoul not to burn, and the chicken is cooked through, about 5 minutes. Reduce heat to medium-low, add the tomatioes, prosciutto and butter; saute for about 5 minutes more. While the chicken is cookin, bring a large pot of water to a boil; cook the pasta ccording to package directions for al dente. Remove the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the skillet, stir in the basil and saute until the basil is wilted. Drain the pasta and transfer to a serving bowl. Add the chicken-tomato mixture, roasted peppers, cheese and red pepper; toss gently to combine. Top with additional basil and cheese, and serve immediately.

Tips for perfectly cooked pasta
1. Do not rinse cooked pasta; the little bit of starch that is left at the end will add body to the sauce. Instead immediatly toss the hot pasta with sauce to let it soak up the flavor. I have also heard that rinsing cleanses the pasta of what nutrients it contains.

-Laura

Baked Spaghetti

Ok so once again I'm not doing too well with blogging. I have a few things I've made so hopefully this week I can post them all! Now on to the delicious baked spaghetti. I love homemade lasagna but it takes too long to make when you want something quick. Spaghetti is quick but sometimes it's just too boring. Cue Baked Spaghetti!! Not only is it an easy recipe but it makes so many portions it's perfect if you are having people over or if you want lots of leftovers. Add some garlic bread and a salad and you got yourself the perfect little Italian dinner! Diverti!! (pretty sure that means enjoy in Italian)

Baked Spaghetti

Adapted from Allrecipes.com

1 (16 ounce) package angel hair spaghetti
1 lb ground beef or turkey
1 medium onion, chopped
2 (24 ounce) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese


1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a 12-in x9-in. x 2-in.  baking dish (brush bottom of baking dish with spaghetti sauce). Top with half of the ricotta cheese, meat sauce, and then mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

-Brittany

Cheese Ravioli with Tomato and Artichoke Sauce

So...it has been a while since I have posted BUT that doesn't mean I haven't been cooking! I've got some great recipes I have tried and I'm super excited to share them.  I will say that I was pretty proud of myself with this one (Don't worry...I'm not getting a big head). I was proud of myself because when the sauce was ready and I tried it I knew it was missing something AKA it didn't taste very good.  I was disappointed initially, but I thought there has to be something to add that could save dinner! I added a few things AND......it was DELICIOUS! This recipe was super fast to make as well. Some nights I don't get home from work until after 6:30 and I was able to whip this up in 20 minutes. My hubby was quite surprised when I announced that dinner was ready!

Cheese Ravioli with Tomato and Artichoke Sauce

2 (9 ounce) packages fresh cheese ravioli 
1 teaspoon olive oil
1 tablespoon olive oil
1 can peeled, seeded tomatoes chopped
1 (6.5) ounce jar marinated artichoke hearts 
1/2 cup chopped green onions
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup tomato sauce
Grated Parmesan cheese to top


1. Cook ravioli according to package directions. (I used provolone and mushroom ravioli..very good!)
2. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat one tablespoon oil over medium heat. Add tomatoes, artichokes (chopped), green onions, garlic, salt, pepper, and tomato sauce. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
3. Drain pasta well. Transfer pasta to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Mistakes: Did not toss pasta in oil (skipped over that part when I was reading). Had to do it after some of the sauce was added :)

Things I learned/Tips:
- Instead of buying garlic and crushing it we just keep a jar of the already minced and chopped garlic. Works great and is a lot quicker (Thanks Nathan and Julie)
- With recipes like this I could have added some more fresh veggies...mushrooms, onion, green pepper, etc
- Trying to work on my presentation...the pictures don't look too appetizing!

-Brittany