Penne with Chicken and Vegetables in a Roasted Garlic Cream Sauce
c/o Sunny Side up in San Diego
1 head of garlic - roasted with salt, pepper, and olive oil
1 Tbsp butter
1 Tbsp olive oil
1 small-medium zucchini, chopped
1 red bell pepper, chopped
1/2 onion, chopped
4-5 button mushrooms, chopped
Salt and pepper, to taste
1 1/2 cups milk
1 Tbsp corn starch
1/2 cup shredded Parmigiano Reggiano, plus more for topping
1-2 chicken breasts (depending on how much chicken per serving you want), roasted and sliced
12 oz. penne pasta
Fresh chopped basil or parsley for garnishing
Directions
Preheat oven to 375. Cut the top off of a head of garlic to expose the tops of cloves. Place on a sheet of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil. Loosely wrap the aluminum foil around the garlic, pinching the seams to seal. Roast for 45 minutes to an hour, or until the cloves are tender and start to turn golden brown. Allow to cool.
While the garlic is roasting, drizzle the chicken breast with olive oil, sprinkle with salt and pepper, cover loosely with aluminum foil, and roast for about 30 minutes, until cooked through. Allow the chicken to rest, covered with aluminum foil, until you're ready to serve, then cut into slices. (Roasting in the same oven as the garlic slightly infuses some of the garlic flavor into the chicken, mmm!)
Bring a pot of water to a boil. Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.
While the pasta is cooking, whisk together the milk and corn starch in a glass measuring cup, set aside. In a large skillet over medium-high heat, heat the olive oil and butter. Add the onion, zucchini, bell pepper, and mushrooms. Cook for 4-5 minutes, stirring often, or until the vegetables soften and the onions are translucent. Season with a little salt and pepper. Squeeze the roasted garlic out of the cloves into the skillet. Use a spatula or wooden spoon to break up the garlic and mix into the vegetables.
Create a well in the skillet by pushing the vegetables to the edges, slowly stream in the milk/cornstarch mixture, whisking constantly. Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3-5 minutes. Stir in the Parmesan, then cook for another 3-5 minutes, or until the sauce begins to thicken and coat the back of the spoon. Taste and season with additional salt and pepper if necessary. Add the cooked pasta to the skillet and stir to coat. If the sauce seems too thick, add the reserved cooking liquid a tablespoon at time until you get the desired consistency.
Top each portion with the sliced chicken, extra Parmesan, and fresh chopped basil or parsley. Serve hot and enjoy!
Chocolate Covered Strawberry Cookies
c/o Lauren's Latest
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup fresh chopped strawberries
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup fresh chopped strawberries
1/2 cup semi sweet chocolate chips
2 tablespoons milk
2 tablespoons milk
Directions
In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Add is all dry ingredients and stir until just incorporated. Gently stir in strawberries. Refrigerate dough 30 minutes.
Preheat oven to 350 degrees. Scoop dough into small rounds and place on parchment paper lined baking sheets. Bake 7-8 minutes until edges start to barely golden. Cool 5 minutes on baking sheet and transfer to cooling rack.
In a small bowl, microwave chocolate chips and milk, stirring every 20 seconds until melted completely. Drizzle over cookies. Serve warm.
Bacon and Broccoli Mac and Cheese
c/o My Recipes
Ingredients
- 3 cups broccoli florets
- 8 ounces uncooked rigatoni
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups 2% reduced-fat milk
- 2 ounces reduced-fat processed American cheese, cut into pieces
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 slices center-cut bacon, cooked and crumbled
- 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)
Directions
- 1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.
