Fettuccini Chicken & Mushrooms
Serves 4
Ingredents:
4 tablespoons butter
1 Boneless, skinless chicken breast,
(about 8 ounces) cut into 3/4" pieces
12 ounces mushrooms (use a mixture of white
button, shitake and oyster)
1/2 cup scallions, thinly sliced
1 clove garlic, minced
1/2 cup heavy cream
1(14.5 ounce) can while peeled
tomatoes, drained, chopped
1 cup frozen baby peas
1/2 teaspoon salt
Freshly ground pepper to taste
12 ounces fresh or 8 ounces dry fettuccini
2 tablespoons fresh parsely, chopped
Parmeson cheese grated
How To Prepare It: Heat butter in large heavy skillet. Add chicken ,add saute until edges are golden, about 5 minutes. Cut mushrooms into 1/4" to 1/4" slices. Discard tough stems from shitake mushrooms. Add to chicken and saute until tender, about 5 mintues. Add scallions and garlic; suate 2 mintures. Add heavy cream and tomatoes; heat unitl boiling over medium-high heat, reduce heat to low and simmer until sauce is thickened. Add peas , salt and pepper. Heat stirring until peas are tender. Meanwhile cook fetuccini in plenty of boiling salt water until al dente; 2 minutes for fresh or 5 to 7 mintues for dried; drain. Place fettuccini in a large serving bowl, top with chicken , mushrooms and toss. Sprinkle with paesley and parmesan cheese.
Makes 1 Pizza Ingredents: 1(10 ounces) Pillsbury Pizza Crust 6 piesces string cheese 1/2 cup prepared pizza sauce pepperoni slices as desired 8 ounces mozzaralla cheese, grated How to Prepare It: Preheat Oven to 425* Grease or spray a 9" x 13" pan. Unroll pizza dough and press in bottem and 1" up sides of pan. Place pieces of string cheese along inside edge of dough. Fold 1" of dough over and around cheese; press dough edges to seal. Top crust with sauce, pepperoni and mozzarella cheese. Bake 15 - 28 minutes or until crust is golden brown and cheese is melted.
MANICOTTI
INGREDIENTS: SAUCE: �1/3 cup olive oil �1 cup minced onions �3 cloves garlic, minced �2 pounds ripe tomatoes, cored and cut into 1-inch pieces or 2 (28-ounce) cans plum tomatoes, drained �Pinch of sugar �Salt and pepper �8 large pasta tubes FILLING: �1 pound fresh ricotta cheese �2/3 cup freshly grated Parmesan cheese �1 egg yolk �2 tablespoons minced fresh basil �2 tablespoons minced fresh parsley �Freshly grated nutmeg to taste �Salt and pepper to taste �8 ounces grated Mozzarella cheese �4 sprigs of basil-garnish PREPARATION: �Preheat oven to 350 degrees F. First, make the marinara sauce. In a saucepan heat oil. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add tomatoes, pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 minutes. Puree the mixture through the fine disk of a food mill and then return to the saucepan. Reduce for 15 minutes.
�Meanwhile, make your filling. In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, minced basil, parsley, nutmeg, salt and pepper to taste.
�Fill your manicotti tubes with the filling mixture. When all the tubes are filled place them in a baking dish. Spoon marinara sauce over the tubes and sprinkle with mozzarella cheese. (Can be refrigerated for several hours or overnight at this point or may be frozen) � When ready to cook, place in the oven and bake, covered for 20 minutes.
Uncover and bake for 5 to 10 minutes longer, or until bubbling and heated
through. Serve each portion with a sprig of fresh basil.
Yield: 4 servings