chicken cacciatore

I can't believe I never posted about chicken cacciatore! I meant to, I really promise, I did mean to, but I must have forgotten. I've been having chicken cacciatore since I was little, and I still crave it to the day, I actually made it 2x this month. Simmering healthy chicken with onions, mushrooms, garlic, herbs & cheese creates the most tender moist filling meal even on it's own. To make it even better, make some whole-wheat pasta to absorb all of the saucy goodness.

Ingredients (for 3 dinner-servings):
1 tbs olive oil
1 lb organic free-range chicken breast, cut into small chunks
1 onion, diced
1 container of button mushrooms, sliced
5 cloves of garlic, minced
1 cup grated fresh parmesan
1/2 tsp red pepper flakes
1/2 tsp parsley flakes
1 tsp oregano
28oz crushed tomatoes
1 cup water

 
Directions:
1. Add olive oil to a large pan, heat over medium-high heat. Add chicken, onions, mushrooms, a pinch of salt & pepper, a drizzle of olive oil and stir to coat.  Cook until bubbles subside and chicken begins to brown, about 12 minutes.

 

 

 

2.  Add garlic, cheese, pepper flakes, parsley flakes, and oregano, along with another another pinch of salt & pepper.

 

3. Stir to fully mix, add tomatoes and water. Lower heat, cover & simmer for 60 minutes, stirring occasionally.

 

4. Make pasta & serve with ladles-ful of the chicken, mushrooms, and sauce. Uncover the sauce to thicken if desired. Enjoy the most tender chicken in the world!   

 

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easy vodka sauce

Vodka sauce is actually super simple, it is ready in about an hour with minimal effort, and can be spiced up with some add-ins. To make it more filling I added some chicken and peas, but you can add in anything really, from pancetta to mushrooms to anything you like in your pasta.
 

Ingredients (for 2):
3 shallots, minced
1/2 stick of butter
1/2 cup vodka
56 oz crushed tomatoes
2 cups heavy cream 
1/2 lb penne

Directions:
1. In a skillet over med heat, saute shallots in butter with a sprinkle of salt & pepper for 4 minutes or until soft and beginning to brown.
 

2. Add vodka and let simmer for 7 minutes, until almost all the way evaporated.
 

3. Add tomatoes, stir, cover & simmer for 30 minutes.
 

4. Uncover, stir, and add in heavy cream. Stir, cover, and let simmer for another 30 minutes.
 

5. At this time, prep any add-ins you may have. I chopped up some chicken, sauteed them with some tomatoes, and added in after the timer went off along with some steamed peas.
 

 

 

 

 

6. Cook pasta, reserve 1/4 cup of pasta-water, and add to pan.  Stir to coat & serve warm.
 

 

 

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tuna pasta salad

Growing up my mother would always make tuna pasta salad as a summer side. Eventually I learned this dish would be a perfect main component of a meal, any meal...and yes I've eaten this multiple times for breakfast. With a hands-on time of maybe 10 minutes, this dish is one of my top 5 dishes of all times, and it cuts corners and cheats and I still love it and always will! If you decide to make this, please please please let it cool in the fridge for as long as you can wait, because it really tastes disgusting when warm.

Ingredients (enough for 8 as a side dish, or 4 as medium bowls for a main dish):
1 lb small pasta of choice (I used elbows)
9 tbs white vinegar
2 envelopes dry Italian dressing mixture (I used Good Seasons)
1/2 cup mayonnaise
1/2 cup canola oil
2 tbs dried parsley
1 tbs dried basil
2 cans tuna

Directions:
1. Cook pasta until just past al dente. Set aside.

2. Combine vinegar, salad dressing, and mayonnaise & mix until blended.

3. Gradually add oil while mixing.
 

4. Add dried parsley & basil. Mix again.

 

5. Add tuna and mix again to fully coat and flake tuna into smaller bits.
 

6. Pour 1/3 of pasta into a large tupperware, top with 1/3 of tuna mixture and mix to coat fully. Repeat this pattern two more times until all pasta is well-coated with tuna mixture.
 

7. Pop in refrigerator until cooled off (at LEAST 1.5 hours) before enjoying!
 

 

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chicken tetrazzini

Chicken tetrazzini has been in my life since elementary school. I went to a private school for 14 years (uniform & all) and had the same school chef for all of those years. Every week she would let me know of the upcoming meals, and would ask when I would like my favorite meal. Each time the tetrazzini was on the menu, I would be the little girl going back & back & back for more portions. Finally, my mother realized I had found my food soul-mate, cheesy & noodly....my soul-mate for sure. She realized the way to make me forever happy was to ask for the recipe. Finally, we received the answer to my foodie prayers. Ever since, I've tweaked it to make it easier & tastier...and today...I will share this glorious dish with you!

Ingredients:
2 chicken breasts (1 lb)
1/2 cup panko or breadcrumbs
Salt & pepper
1 lb whole wheat spaghetti
1/2 cup butter
1 cup flour
3 cups chicken broth
2 cups milk
1 tablespoon dried oregano
1 1/2 cups grated parmesan cheese


 Directions:

1. Preheat oven to 425 degrees. Lightly grease a baking pan. Cut chicken breasts into strips in order to cook quicker. Dredge through flour and coat in panko or breadcrumbs.

2. Place on baking sheet, drizzle in olive oil & top with salt and pepper. Bake in preheated oven for 15 minutes. Check until chicken is almost thoroughly-cooked (end product should be undercooked, as it will be cooked fully later).

 3. Bring a pot of salted water to a boil. Cook spaghetti until al dente. Strain & empty into lightly-greased pan.

4. Preheat oven to 350 degrees. Melt butter in a medium sauce pan over medium heat. Stir in flour.

5. Mix in chicken broth, milk, oregano, and extra salt and pepper. Bring to a boil.

 

6. Stir in most of the parmesan cheese and remove from heat.

 7. Chop up chicken into bits and layer over spaghetti in pan.

 8. Pour liquid mixture over chicken & spaghetti. Mix around to ensure liquid seeps into all parts of the pan.

8. Sprinkle remainder of parmesan cheese & panko on top of the mixture.

 

9. Bake in preheated oven for 40 minutes, or until crispy, browned & bubbly.

10. Serve and enjoy!

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