Sunday, 11 November 2018

Easy Pasta Penne with Creamy Vodka Sauce and Chicken



This recipe originated from The Pioneer Woman. I added chicken as my family like a little protein at suppertime. If you don't want to add vodka you can substitute with chicken broth. I like this recipe because it makes a good quantity of sauce and the pasta isn't dry and sauce less the next day when you reheat the leftovers.




Easy Pasta Penne with Creamy Vodka Sauce


1 pound Pasta (penne or fusilli)

1 pound chicken breast

1-2 Tablespoons Tex Mex seasoning

4 Tablespoons Olive Oil (divided)

2 Tablespoons Butter

1 whole Medium Onion, Chopped Finely

2 cloves (to 3 Cloves) Garlic, Chopped

3/4 cups (to 1 Cup) Vodka or Chicken broth

1 can (About 14 Oz.) Tomato Puree or tomato sauce

1 cup Heavy Cream

1 pinch Red Pepper Flakes

1/4 teaspoon (to 1/2 Teaspoon) Salt

Freshly Ground Black Pepper, To Taste

1 cup Grated Parmesan Cheese


INSTRUCTIONS


Cook pasta according to package directions, being careful not to overcook.

Line a cookie sheet with aluminum foil. Lay the chicken breasts on the pan and sprinkle chicken on both sides with about 2 tablespoons of olive oil. Season with Tex Mex seasoning. Bake in 375 degree oven until cooked through. Allow to rest for 15-20 minutes and then chop into bite size pieces. Set aside.


In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.


Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.


Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta and chicken to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.


Pour mixture into large serving bowl. Garnish with more Parmesan cheese.




Print Recipe:Easy Pasta Penne with Creamy Vodka Sauce and Chicken




Bake the chicken. Cut into bite size pieces. Set aside.




Boil noodles and remember to not over cook.


Saute onions and garlic in butter and olive oil until softened.




Turn off burner and add vodka. Then turn the heat up to medium high and cook for 3-5 more minutes.










Add tomato puree and turn heat down to medium low.




Add red pepper flakes, salt and pepper. Stir.




Simmer for 5 more minutes.




Stir in cream. Reduce heat to low.






Taste sauce to ensure it is seasoned well.






Combine the pasta and the chicken into the sauce. Sprinkle with Parmesan cheese.




Enjoy!


Saturday, 22 September 2018

Toffee Cranberry Crisps

These cookies are soft and chewy and so easy to make. They have toffee bits and cranberries in them. You can buy the the toffee bits in the baking section of your grocery store. I attached a photo of the brand that I bought. I found the recipe many years ago in one of my "Best of Bridge" cook books. This cookie is one of my favourite cookies and I hope you enjoy them as much as I do!

Sunday, 8 July 2018

Stove Top Chili Mac


This is a tasty one pan dish that comes together quickly. It is a great combination. My kids prefer it over chili.



Wednesday, 6 June 2018

Creme Brulee

My family loves classic creme brulee. When we go to a fancy restaurant we are sure to order even if we are too full for dessert. This recipe is easy and delicious. You will definitely impress your family and friends with this recipe. What is great is that you can make the custard up to 2 days in advance and then before serving you light up your kitchen torch and caramelize the sugar. I use turbindo sugar or also called sugar in the raw. It is easy to find in the grocery store but if you don't have it you can simply use granulated sugar.

Wednesday, 9 May 2018

Wednesday, 18 April 2018

Tia Mia Angel Food Cake

Tia Maria/Kahlua soaked cake with Skor chocolate bars - Nothing else to say except YUM!

Sunday, 8 April 2018

Beef Pot Pies Topped with Puff Pastry


Traditionally pot pies are lined and topped with pie pastry but in this recipe you simply top each with store bought puff pastry. Make the beef stew and then just before serving fill an oven proof dish with the stew and then top with the pastry. The pastry puffs up and gets crispy and really sends this basic dish over the top. You can see in the photo I used my french onion soup bowls but any oven proof dish works. This recipe made about 10 pot pies. You can freeze the pies but I recommend thawing the stew mixture prior to topping with the puff pastry or else the pastry gets too brown and over cooked.