Tuscan Garlic Chicken and Linguine

20 Minutes! Yield: 4Author:Donna Elick Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap. prep time: cook time: 20 minstotal time: 20 mins INGREDIENTS 1 teaspoon kosher salt, plus more for pasta water1 pound linguine pasta, uncooked3 tablespoon extra virgin olive oil1 pound boneless skinless chicken breasts1/2 teaspoon freshly ground black pepper4 cloves garlic, minced2 red bell peppers, cored, seeded and cut into thin strips1/4 teaspoon crushed red pepper flakes1 cup Chardonnay2 teaspoons Italian Seasoning Blend2 cups half-and-half1 cup freshly shredded Parmesan cheese5 ounces fresh spinach1/4 cup chopped fresh Italian parsley INSTRUCTIONS Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley. DONNA'S NOTESCovering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock. https://www.theslowroasteditalian.com/2017/10/tuscan-garlic-chicken-linguine-recipe.html Recipe developed by Donna Elick The Slow Roasted Italian Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Baked Donuts Filled with Jelly

Prep Time: 30 minutes Cook Time: 11 minutes Rising Time: 1 hour 15 minutes Total Time: 41 minutes Servings: 12 donuts Baked Donuts are incredibly soft, airy and melt-in-you-mouth delicious. This homemade donut recipe is easy and always gets rave reviews! The little hint of jelly peeking out of the side makes them irresistible. Ingredients 2 1/2 cups all-purpose flour divided, plus more for dusting* 1/4 cup granulated sugar 1/4 tsp salt2 1/4 tsp instant yeast quick acting, (1 packet = 7 grams) 2/3 cup warm milk 110˚F - microwave 35 sec. 4 Tbsp unsalted butter melted, divided 2 egg yolks 1/2 tsp vanilla extract 1/3 cup jelly or jam (no large fruit pieces) 1/3 cup granulated sugar to roll donuts Instructions In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt. Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well. Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface. Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size. Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top. Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.  Recipe Notes *For best results, be sure to measure the flour correctly - spoon it into the cup and level off the top for an accurate measure. Natasha's Kitchen

Orecchiette with Sausage and Broccoli Rabe

This Italian pasta recipe .is simply made by combining Orecchiette with Italian Sausage and Broccoli Rabe.It comes together in 30 minutes for a quick and easy weeknight dinner. Servings 6 Ingredients 2 bunches broccoli rabe approximately 1½-2 pounds, trimmed and washed1 pound orecchiette pasta 1 package (454 grams)1 tablespoon olive oil extra virgin½ pound Italian sausage spicy or sweet, casings removed, crumbled1 french shallot finely chopped4-6 garlic cloves roughly chopped¼ teaspoon red pepper flakes or to taste¼ cup white winereserved pasta water¼ cup Parmigiano-Reggiano Cheese grated¼ cup Pecorino Romano Cheese gratedsalt and pepper to tastegrated cheese to garnish top optional Instructions Over high heat, bring a large pot of salted water to a rolling boil.  Add the broccoli rabe. Return to a boil and cook for an additional 3 minutes or until the stalks are tender.  With a slotted spoon, remove from boiling water and place in a colander to drain. Gently squeeze out excess moisture. Coarsely chop into 1-inch bite-sized pieces. Set aside. In the same large pot of boiling water, slowly add 1 pound of orecchiette pasta and stir continuously for one minute. Cook according to package directions until almost al dente. While the pasta is cooking, heat 1 tablespoon of olive oil in a very large saucepan, over medium-high heat. Swirl to coat the entire pan. Add the chopped shallots and saute until beginning to soften about 2-3 minutes. Stir often.  Add ½ pound of crumbled Italian sausage (spicy or sweet). With a wooden spoon, break up the meat into small pieces, about ¼- ½ inch pieces, until lightly browned. This should take about 5 minutes. If necessary, adjust the heat.  Add the chopped garlic and ¼ teaspoon of red pepper flakes (or to taste) and sauté for 30-45 seconds.  Add the white wine and deglaze the pan.  Lower heat to medium-low and add the cooked chopped broccoli rabe. Combine properly together. If too dry, add a little of the pasta water. Adjust seasonings. At this time, the pasta should be almost al dente. Reserve a cup of the pasta water. Drain and add to the saucepan. Combine gently together. Turn the heat off. Add a little of the hot pasta water and the grated cheese and toss to combine. Toss and shake the pan back and forth for 1-2 minutes, until a sauce forms. If necessary, adjust the consistency of the sauce with the rest of the cooking liquid.  Taste and adjust seasonings with salt and pepper. Plate and garnish with more grated cheese, if desired. Serve immediately. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.  Nutrition Serving: 1serving | Calories: 512kcal | Carbohydrates: 63g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 450mg | Potassium: 590mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4039IU | Vitamin C: 32mg | Calcium: 283mg | Iron: 5mg Orecchiette with Sausage and Broccoli Rabe https://www.shelovesbiscotti.com/orecchiette-with-sausage-and-broccoli-rabe/ November 1, 2020

Honey-Garlic Shrimp Stovetop Rice Casserole

Honey-Garlic Shrimp Stovetop Rice Casserole SERVES4 to 6 INGREDIENTS 2 tablespoons   vegetable oil 1   medium yellow onion, diced 1 1/2 cups   long-grain white rice 3 cloves   garlic, finely chopped, divided 1 teaspoon   finely chopped peeled fresh ginger 1 teaspoon   kosher salt 1/4 teaspoon   red pepper flakes (optional) 2 cups   low-sodium chicken broth 3/4 cup   plus 1 tablespoon water, divided 12 ounces   frozen broccoli florets 12 ounces   (21 to 30 per pound) frozen uncooked, peeled and deveined shrimp 1/4 cup   honey 2 tablespoons   tamari or soy sauce 1 teaspoon   cornstarch INSTRUCTIONS Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, 2 cloves of the garlic, ginger, salt, and red pepper flakes if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes. Add the broth and 3/4 cup of the water and bring to a boil. Reduce the heat to medium-low, cover, and simmer undisturbed for 10 minutes. Add the broccoli and shrimp and stir to combine. Cover again and simmer until the rice is tender and the shrimp is cooked through, stirring every 10 minutes, 25 to 30 minutes more. Meanwhile, place the honey, tamari or soy sauce, and remaining 1 clove garlic in a small saucepan over medium heat and bring to a simmer. Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved. Pour into the simmering sauce and stir until thickened, about 30 seconds. Remove from the heat. When the rice is ready, drizzle with the sauce before serving. RECIPE NOTES Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Thekitchn.com 

Chicken and Broccoli Noodle Casserole

Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! Ingredients 6 oz Ronzoni Smart taste noodles (or no-yolk)2 tsp oil4 cloves garlic (sliced thin)12 oz fresh broccoli florets (chopped)1 tbsp butter1 medium shallot (minced)3 tbsp all purpose flour1-3/4 cups fat free chicken broth1 cup 1% milk12 oz cooked shredded chicken breast4 oz shredded reduced fat sharp cheddar (Sargento)cooking spray3 tbsp shredded parmesan cheese2 tbsp seasoned breadcrumbs (I used whole wheat) Instructions Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside. Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside. Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts. Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated. Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Serving: 1/6th, Calories: 313kcal, Carbohydrates: 31g, Protein: 27g, Fat: 10g, Sodium: 256.5mg, Fiber: 4.5g, Sugar: 2.5g Printed from Skinnytaste: https://www.skinnytaste.com/chicken-and-broccoli-noodle-casserole

Chicken Broccoli Stir Fry Recipe

Chicken Broccoli Stir Fry Recipe Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 people The sauce in this stir fry is perfectly "saucy," making it ideal for serving over hot and fluffy white rice. This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry. Ingredients Chicken and Broccoli:1 lb chicken breast (boneless skinless), cut into 3/4" pieces2 Tbsp cooking oil (I used extra light olive oil), divided1 lb broccoli cut into florets (about 5 cups)1 small yellow onion sliced into strips1/2 lb white button mushrooms thickly sliced Stir Fry Sauce Ingredients:2/3 cup low sodium chicken broth3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste2 Tbsp light brown sugar packed (or honey to taste)1 Tbsp corn starch1 Tbsp sesame oil1 tsp fresh ginger peeled and grated (lightly packed)1 tsp garlic (2 small cloves) grated1/4 tsp black pepper plus more to season chicken Instructions In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside. Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.  In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low. Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time. Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice. Copyright © 2020 Natasha's Kitchen