Chicken Breast with Tomatoes and Capers over Pasta

This is a great pasta dish. Easy to make and it smells wonderful!

 

Ingredients

4 boneless, skinless chicken breasts (about 1 1/4 pounds) cut in cubes
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
1/2lb of Cherry Tomatoes each cut in half
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
2 tablespoons tomato paste
Fresh basil leaves

 

Instructions

Sprinkle the chicken well with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
Sprinkle with fresh basil leaves, mix with bow-tie pasta.

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Macaroni and Cheese

A staple dish for the Thanksgiving season in many African-American households, one might think that this dish has Italian roots! Well you could say that, but this classic American dish was originally prepared in Virgina by Thomas Jefferson’s daughter, Mary Randolph in 1824 when Jefferson returned from Italy with a pasta maker.

There are many ways to prepare Mac n Cheese. Some folks prefer their mac and cheese baked into a solid block, while others like noodles prepared loosely in a rich, cheesy Velveeta sauce. But there’s nothin’ like black folk Mac n Cheese prepared with piping hot elbow macaroni held together with chunks of melting cheddar, covered with a crusty layer of butter-baked breadcrumbs.

We typically go to our very good friend’s house for Thanksgiving dinner each year. They host a lovely dinner, but my Mom is also invited, and she never fails to bring her traditional Mac n Cheese.

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
2 cups milk (or enough to smooth the mixture)
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon garlic salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup plain bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

When pasta is finished cooking, drain with cool water. Add egg and quickly fold into pasta. Add butter, garlic salt, pepper, cheddar cheese and milk. Fold the macaroni into the mix and pour into a 2-quart casserole dish.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Sprinkle with paprika. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Spinach Lasagna Rolls

Lasagna is a classic Italian recipe, delicious but very time-consuming. This is a dish that I can cook even during the week because it’s so quick. You get that great lasagna taste without all the fuss!

10 uncooked lasagna noodle
1 (24-oz.) jar Prego tomato sauce
1/2 teaspoons sugar
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
1/4 cup torn fresh spinach
1/4 tsp. Parsley
1/2 tsp. Garlic salt
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1 cup Mozzarella Cheese
Toppings: fresh basil, Parmesan cheese

Preheat oven to 350°.
Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.

Stir tomato sauce and sugar in a sauce pan. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

Stir together ricotta, egg, parley, Garlic salt and cheeses until smooth.

Spread 1/4 cup cheese mixture on 1 noodle. Add a few spinach leaves, Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Italian Shrimp Fettuccine

Great Italian dish, and easy to make.

Ingredients
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice
Directions
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.