Tuesday, June 21, 2011

Chicken, Sausage, Asparagus and Mushroom Pasta

Oh my goodness - have we found a winner in our family!!  I saw this recipe on the Pioneer Woman and followed the link (she posted a bunch of links to pasta recipes) and thought it looked really good and something we'd like so I printed it out about a week ago.  I cooked it up last night and the dinner table was SILENT except for the occasional "Oh my gosh, this is so good" and "This is a 10 mama!!"  So try it yourself!  I think you might like it.  :)

Chicken, Sausage, Asparagus and Mushroom Pasta from http://cookandbemerry.com/chicken-sausage-asparagus-and-mushroom-pasta-from-grace-marie’s-kitchen-at-bristol-farms/

3 Tbsp. extra virgin olive oil
2 lbs. chicken breasts, boneless, skinless and cut into 1-inch pieces
1 lb. Italian sausage (any variety), removed from casing
1 Tbsp. dry Italian herb mix
to season - kosher or sea salt and ground black pepper

2 Tbsp. unsalted butter
2 cups yellow, brown or red onion, medium diced
3 Tbsp. garlic, minced
to season, kosher or sea salt and ground black pepper

1 lb. asparagus, ends trimmed then angle-sliced into 1" pieces
1 lb. crimini mushrooms, quartered
1 pint grape tomatoes, sliced in half lengthwise
1/2 cup Marsala wine

2 cups Parmigiano cheese, shredded or flaked
1/2 cup Mascarpone cheese, room temperature
1 cup basil, thinly sliced

1.  Warm the oil in a skillet over medium heat.  Add the chicken and sausage.  Season with the dry herbs, salt and pepper.  Once browned, remove from the skillet with a slotted spoon and transfer to a bowl.  Cover to keep warm.

2.  Using the same skillet (do not clean), warm the butter over medium-high heat.  Stir in the onions and garlic.  Saute just until the onions are tender (2 minutes).  Season lightly with salt and pepper.

3.  Add the asparagus, mushrooms and tomatoes to the skillet.  Continue to cook just until the asparagus is crisp tender, the mushrooms are soft and the tomatoes barely cooked (3-4 minutes).

4.  Off the heat, add the wine, return the skillet to the heat, scraping up any browned portions, cook until it is nearly absorbed.  Stir in the precooked chicken and sausage.  Cook, stirring, just until warmed through.

5.  Just before serving, stir the parmesan, mascarpone and basil into the ragu.

1+ lb. favorite pasta, cooked in salt water to al dente
1/4 cup purchased basil pesto

1.  Toss the cooked pasta with the pesto.  Serve on individual plates or a platter topped with a generous serving of ragu.  Garnish with more parmesan cheese if desired.

Wednesday, June 1, 2011

Asian Chicken Salad Lettuce Cups

We tried this new recipe tonight and I thought it was good as did the rest of the 'big people' but my two youngest didn't like it as much.  Oh well!  I thought it was a GREAT dinner for a hot summer night like we had tonight.  I served it with a loaf of Italian bread and it was perfect - light and tastey.

Asian Chicken Salad Lettuce Wraps

1 deli rotisserie chicken
1 cup shredded carrots
1 can (8 oz) sliced water chestnuts, halved
6 scallions, diagonally sliced
1/3 cup plain Greek yogurt
1/3 cup Asian sesame salad dressing
1 head Boston lettuce, separated into leaves
garnish:  hot pepper flakes (optional)

1.  Remove and discard chicken skin and pull meat off bones.  Tear or cut meat into bite-size pieces.  Place in a large bowl with carrots, water chestnuts and scallions.

2.  In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture.

3.  Spoon into lettuce leaves.  Sprinkle with hot pepper flakes if using.

Serves 4 - per serving:  236 calories, 28 g. protein, 16 g. car, 4 g. fiber, 8 g. fat (2 g. sat fat), 67 mg. chol, 578 mg. sodium