Makes 4 Servings
1 tbsp extra virgin olive oil, once around the pan in a slow stream
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 32 oz can crushed tomatoes
Coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
DirectionsHeat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat tosimmer. Season with salt and pepper.
While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta withcrusty bread
Makes 4 servings
8 boneless, skinless chicken thighs
Salt and pepper
4 tbsp extra virgin olive oil, divided
2 cloves garlic, grated or finely diced
1 sprig fresh rosemary, finely chopped
1 red Fresno chili pepper, seeded and finely chopped
2 (15 oz) cans white beans, rinsed and drained
2 lemons, 1 juiced and 1 cut into wedges
4 red plumtomatoes, cored and cut in half the long way and into 1/4-inch slices
1 small red onion, thinly sliced
A handful of flat leaf parsley, rough chopped
10 fresh basil leaves, torn or rough chopped
Preheat the grill or grill pan to medium-high heat.
Season the chicken thighs with salt and pepper and drizzle with 2 tablespoons extra virgin olive oil. Place the chicken on the grill andcook until marked and cooked through, about 4- 5 minutes per side. Let rest for a few minutes.
While the chicken is cooking, place a medium size pan over medium heat with a tablespoon of extra virgin olive oil. Add the garlic, rosemary and Fresno chili pepper and cook for a minute or two, or until fragrant. Add the beans, season with salt and pepper and stir to combine. Turn off the heat, add thelemon juice and mix.
In a separate serving dish, place the tomato slices, red onion, parsley and basil and season with salt and pepper. Drizzle with the remaining tablespoon of extra virgin olive oil. To serve, place a portion of the white bean mixture on each of four plates. Place two chicken thighs on top of the beans and some tomato onion salad alongside
Chicken Roll-ups :)
1 (1/4 lb) of chicken breast, sliced thin
4 slices of low-salt, low-fat lean ham
4 slices of fat free/low-sodium swiss cheese
1/4 of extra virgin olive oil (or 1/4 cup of fat-free mayo)
3/4 cup of bread crumbs or 1 cup whole grain cereal flakes grinded in mini food processor
Preheat oven to 350°F. Lay cutlets on saran wrap, cut into long pieces and pound untilthin. Fold ham and cheese and half and lay over the chicken. You can add to taste sliced garlic, basil, rosemary and vegetables like tomato or asparagus before rolling.)
Start at the narrowest end of cutlet and the roll up. Secure with a toothpick or be sure to lay them seam side down once breaded.
Dip pastry brush in extra virgin olive oil and brush on chicken rolls. Quickly put the entirechicken roll into bowl of bread crumb and use your hand or a spoon to press crumbs firmly onto chicken roll.
Transfer the rolled cutlets to a baking dish. Then, using a teaspoon, drizzle some extra virgin olive oil over each chicken roll. (If on hand, pour a little white wine in dish to cook with chicken and then spoon on when finished) Bake for 15 - 20 minutes in the middle of the oven. In the...