Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps

Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps 

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

8 servings

INGREDIENTS

Cavatappi:

• 1 pound dry cavatappi
• 1 bag frozen broccoli
• 2 tablespoons olive oil
• 3 boneless skinless chicken breasts, sliced in half horizontally and then in half or thirds
• 1/2 cup all purpose flour
• fresh ground salt and pepper
• 1 1/2 cups white wine or chicken broth
• 1 lemon, zested and juiced
• 4 tablespoons garlic, minced
• 1/2 cup half and half
• 1/2 stick of unsalted butter
• 1 cup shredded parmesan cheese

• Parmesan Crisps:

  • 1 cup shredded parmesan cheese

DIRECTIONS

Preheat oven to 250 degrees.

In a silicone baking pan sprinkle parmesan cheese to cover bottom.  Place in oven and bake till melted and browned.  Let cool in baking pan.

Cook pasta per directions on box.  When there are 2 minutes remaining add broccoli to pasta water.

Meanwhile, In a cast iron skillet add olive oil heat over medium high heat.  Place flour and chicken in ziplock bag.  Shake until chicken is well coated.  Place in skillet until cooked through and browned.  Remove chicken from heat and deglaze skillet with white wine or chicken broth.  Reduce heat to medium.  Scrap the bottom of the skillet with a wooden spoon getting up all of the bits on the bottom of the skillet.  Add butter, lemon, salt and pepper, garlic, & 1 cup pasta water.  Add chicken back into skillet.  Cook until sauce is bubbly.  

Place cooked pasta, broccoli, sauce and chicken in a large serving bowl.  Sprinkle on cheese and add half and half.  Stir to combine.  Season with additional salt and pepper.  Garnish with parmesan crisps.

Tomato Basil Tortellini

Tomato Basil Tortellini

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

10 hr 

Level:

Intermediate

Serves:

3 servings

INGREDIENTS

For the Tortellini:

• 1 bag of frozen cheese tortellini

For the Salad:

• 1/4 cup FRESH basil
• 2 large plum tomatoes
• 12 mozzarella balls, halved
• 2 tablespoons garlic, minced
• 4 tablespoons olive oil
• sea salt and black pepper, freshly ground to taste

DIRECTIONS

1.  Prepare tortellini per package directions.  Rinse with cold water once cooked.

2.  While tortellini is cooking, cut basil using kitchen shears into ribbons.  Cut plum tomatoes in half length-wise, then each half in to quarters, and then into bite size pieces.  Place basil, tomatoes, mozzarella, garlic, olive oil, salt and pepper into large serving bowl.  Once tortellini is cooled add to salad and combine.  Serve cold.

Father's Day - Stuffed French Bread Pizza

Keith asked for French Bread Pizza for his Father's Day dinner.  Here's what we made.

Keith's Stuffed French Bread Pizza

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

  30 min

Level:

Easy

Serves:

4 servings

INGREDIENTS

• 1 loaf French or Italian bread
• 1 jar pasta sauce
• 2 cup mozzarella cheese
• 2 cups pepper jack cheese
• 2 plum tomatoes sliced
• 1/4 cup peppercini or banana hot peppers
• 1 red onion sliced
• 1/2 cup cooked bacon, chopped

DIRECTIONS

Preheat oven to 375 degrees.

Line a cookie sheet with aluminum foil and spray with non-stick spray.  Cut loaf of bread in half vertically and horizontally.

Top bread with sauce.  Then add all remaining toppings, leaving cheese for last.

Place in oven for 30 minutes or until cheese is browned and melted.

Lemony Tortellini with Peas and Prosciutto

Ingredients

• Coarse salt and ground pepper
• 1 1/2 pounds frozen cheese tortellini
• 1 package (10 ounces) frozen peas
• 2 tablespoons olive oil
• 4 ounces thinly sliced prosciutto, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice

Directions

1. In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Add peas to pot; drain pasta mixture, and set aside.
2. In the same pot, heat 1 tablespoon oil over medium-high heat; add prosciutto and garlic. Cook, stirring frequently, until browned, 2 to 4 minutes.
3. Add pasta mixture, pasta water, 1 tablespoon oil, and lemon zest and juice; toss to combine. Season with salt and pepper.

From Martha Stewart

Orange Chicken Scaloppine with Roasted Pepper Puree

Orange Chicken Scaloppine with Roasted Pepper Puree

Recipe courtesy Serena Palumbo

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

25 min

Level:

Easy

Serves:

7 servings

Ingredients

Chicken:

• 2 tablespoons olive oil
• 3 1/2 large boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine or white grape juice
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 1/2 cup chicken broth

Pepper puree:

• 1 orange pepper, seeded and sliced
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chicken broth
• Kosher salt and freshly ground black pepper

Directions

Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.

Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the orange pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.

Arrange 1 chicken breast on each plate. Top with some the red pepper puree and serve.

Notes:

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Tortellini Sapore

Serves 4

1 bag frozen cheese tortellini
2 plum tomatoes, halved
1 tbsp olive oil
1/2 cup sopressata, diced
1/2 cup red onion, diced
3 tbsp garlic, minced
1 can diced Italian tomatoes
1 cup white wine or chicken broth
1 tbsp lemon zest
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/2 tsp ground black pepper
2 cups torn spinach
1/2 cup parmesan cheese, grated

1.  In a large pot cook tortellini per package directions.
2.  Heat oven to 450 degrees.  Drizzle cookie sheet with olive oil.  Salt and pepper cut side of tomatoes.  Place tomatoes cut side down on cookie sheet.  Place in oven a roast till skin is shriveled.
3.  Spray a large cast iron skillet with olive oil spray.  Heat skillet over medium high heat add onion and sopressata.  Stir occasionally.  Once onions are soft add garlic, diced tomatoes, wine or chicken broth, zest, thyme, basil, oregano, remaining salt and pepper.  Lower heat to low.  Cook until sauce is thick.
4.  In a large bowl place tortellini, spinach, & sauce.  Toss to mix.  Top with roasted tomatoes and freshly grated parmesan and serve.