I follow lots of wonderful food bloggers via Facebook, and a few weeks ago I decided to make the Sun-dried Tomato Chicken Pasta posted by Becky of the Two Bite Club. The recipe seemed like it would be right up my alley – quick, easy, ingredients on hand, and full of flavor. All I can say is that it didn’t disappoint – it was a snap to put together, and my husband Robert and I both loved it. He keeps asking me to make it again! Since Robert and I are on Weight Watchers (I am at goal, he has a few more pounds to go), I adapted the recipe a bit, mainly to switch out the heavy cream. In its place I used evaporated skim milk and a bit of Parmesan cheese and chopped green onions. I also used whole grain pasta. Check out the original recipe (and original photo, which is better than mine!) here on the Two Bite Club’s blog. Enjoy!
Sun-dried Tomato Chicken Pasta
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken breast halves, chopped into 1/2-inch pieces
1 tablespoon butter
1 heaping teaspoon chopped garlic
1/2 cup oil-packed sun dried tomatoes, drained and chopped
3/4 cup chicken broth
3 green onions, chopped
1 cup evaporated skim milk
1/4 cup Parmesan cheese, plus more for serving
2 tablespoons chopped fresh basil, chopped (or 2 teaspoons dried basil)
2 cups cooked whole grain pasta (like fusilli or penne)
Spray a large sauté pan or skillet with olive oil spray; add the olive oil and heat over medium-high heat. Season the chicken with salt and pepper and sauté in the oil until cooked through and no longer pink. Remove the chicken from the pan and set aside.
Add the butter to the pan and turn heat down to medium. When the butter has melted, add the garlic and cook for about 30 seconds. Add the sun-dried tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes. Add the green onions and simmer for another 5 minutes. Stir in the milk and Parmesan cheese (and basil if using dried) and continue simmering until the sauce has thickened a bit, around 5 to 6 minutes. If using fresh basil, add it to the sauce now, along with the cooked chicken, and cook just until the chicken is heated through. Serve over the cooked pasta, passing additional Parmesan cheese on the side.
A great recipe for using up the rest of those delicious tomatoes from your garden! I love fresh tomatoes, and am always looking for new ways to serve them. This easy recipe has a wonderful combination of flavors. I think it looks the prettiest if you use a combination of different color tomatoes.
Tomato and Prosciutto Salad Recipe
3 tablespoons red wine vinegar
1/2 teaspoon chopped garlic
1/2 cup extra virgin olive oil
4 to 5 very thin slices prosciutto (around 2 ounces)
2 pints of grape (or cherry) tomatoes, preferably different colors, stemmed and cut in half
1/4 cup chopped green onion (or more to taste)
chopped fresh basil
In a small jar with tight fitting lid, whisk together the vinegar, garlic and olive oil. Cover and set aside.
Spray a medium frying pan with olive oil and heat over medium-high heat. Add 2 prosciutto slices and cook until crisp, around 3 to 4 minutes. Repeat with remaining prosciutto. Transfer to a paper towel to drain.
In a large mixing bowl, mix together the tomatoes, onions and basil. Break the prosciutto into pieces and sprinkle over the top. Shake dressing, pour over tomato mixture and toss gently. Season to taste with salt and pepper.
Make ahead: dressing can be made several days ahead, covered and refrigerated. Bring to room temperature before using. Prosciutto can be cooked earlier in the day and stored at room temperature.
I first tasted this delicious lemonade at a Fourth of July party. The recipe comes from the hostess, Peggy Chandler, who is a fabulous home gourmet. I recently served it at a luncheon in Cincinnati promoting the cookbook, to rave reviews! You can serve it straight, or with vodka.
Basil Lemonade Recipe
4 cups packed basil sprigs, plus more for garnish
6 to 7 cups water, divided
2 cups sugar
9 strips lemon peel
2 1/2 cups fresh squeezed lemon juice
In a medium saucepan, stir together the basil sprigs, 4 cups water, sugar and lemon peel. Bring a slow boil and continue cooking, stirring, until the sugar is dissolved. Let sit at room temperature for around an hour, then refrigerate for at least another hour (I like to leave it overnight). Strain the mixture through a fine mesh sieve into a mixing bowl, pushing down on the solids to squeeze out as much of the liquid as possible.
Mix together the basil mixture with the remaining 2 to 3 cups water (to taste) and the lemon juice. Chill for at least an hour. Serve over ice, garnished with a basil sprig.
Make ahead: lemonade can be made up to 2 days in advance, stored in the refrigerator.