Italian Chicken

This is AMAZING and easy.

(Can be halved easily for smaller families, but the leftovers are delicious for days and days!)

5 - 6 chicken breasts - (I cut them in half so they cook through faster and so it's easier to dish out correct portions to my little ones)

4 - 5 roma tomatoes chopped up

2 cloves of garlic minced

Jar of artichoke hearts drained (no need to buy marinated ones - I just got the metal can of quartered hearts in the vegetable aisle)  

1 C mozzarella cheese grated

salt and pepper

2 T olive oil

2 T flour

fresh basil if desired - chopped up

Cut up chicken, arrange in bottom of 9 x 13 pan and season with salt and pepper.

Chop up tomatoes and artichoke hearts.  Mix with minced garlic, olive oil, flour and some salt and pepper.

Arrange tomato / artichoke mixture around the chicken in the pan.  (Looks so pretty!) 

Bake at 350 until chicken is done (start checking after about 1/2 hour).

Place basil and melt mozzarella on top before removing from oven.

Serve over pasta (like angel hair or whatever!) Be sure to scoop up some of the delicious sauce from the bottom of the pan.

Tomato and Olive Penne

Original Recipe:

Salt and Pepper
1 lb Penne or other short pasta
1/4 Cup olive oil
2 Garlic cloves, thinly sliced
2/3 lb cherry tomatoes (2 cups), halved or quartered
1 tsp. dried oregano
1/4 tsp crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 Cup chopped fresh parsley
1/4 Cup grated Parmesan cheese, plus more for serving

1) In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain

2) Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

3) Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

For kids:
If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.

Serves 4


Melissa's Version:

Use any kind of tomatoes (smaller ones are tastier, but anything works), slice larger ones into wedges, or half-wedges.
No red pepper, olives, or parsley.

Follow directions as noted; I typically add more salt then the recipe calls for - just to taste.

Salmon Asparagus Pasta Salad

1 lb. of pasta (I use bowties - large or small - called Farfalle, I think)

1 bunch of asparagus (the thinner the spears, the better)

1 fillet of Salmon - around a pound

dressing: 

3 T mayonnaise

1/2 C sour cream

3 T lemon juice

1 1/2 T Dijon mustard

1/2 t dried dill

optional:

ground black pepper

green onions

1.  Cook the pasta until at dente, rinse, and drain well.  While the pasta is cooking, microwave or steam the asparagus for 3 minutes and either grill or broil the salmon.  (My hints:  I cut the asparagus up into bite sized pieces, put it in a microwave safe container with a couple tablespoons of water, put on a lid and vent the corner and microwave for 3 minutes.  The Salmon, I put into a tin-foil "box" that I make by folding up the edges of the foil.  I put a couple pats of butter, some garlic salt, & some onion powder on top and then grill outside so my house doesn't smell like fish.  When it's done, I flake it with a fork.)

2.  Combine the cooked pasta, asparagus, salmon flakes and green onions if desired, in a large serving bowl; toss to mix.

3.  Combine dressing ingredients in a small bowl and stir until smooth. Pour over the pasta salad and toss.  Add back pepper to taste.

4.  Serve right away, or it may be chilled and served cold as well.  (I like it warm better, but it's yummy both ways!)