Pretty sure this is a world record for me - two posts in a row so close together, but this is a great summer recipe and a kill two birds with one stone type of deal. Ok, health foodies beware and change this up however you see fit. For those bacon lovers out there like me (and your name starts with an L and ends with an "isa"), I'm pretty sure you won't mind what's going on here.
16 oz rigatoni or penne (really whatever pasta you have on hand, I've even used spaghetti)
12 slices bacon
1 (7 oz.) bag spinach
1 pint grape or cherry tomatoes, quartered (again, whatever tomatoes you have laying around)
3/4 tsp kosher salt
1/4 tsp black pepper
Parmesan cheese (optional)
Cook pasta according to package directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon over medium-high heat in a large skillet. Transfer to a paper-towel lined plate. Spoon all but 1 tbsp of the bacon drippings into a small bowl; set aside. Return skillet to medium heat. Add the tomatoes (I throw in a little oregano and basil) and cook for a minute. Add the spinach and stir until it wilts. Transfer mixture to the pasta and toss. If the pasta seems dry (wait for it...) add up to 1 1/2 tbsp of the drippings. Crumble the bacon over top, season with salt and pepper and toss again. (I keep the bacon separate and put it on as a topping at the table along with the Parmesan cheese).
It's really good and simple and light and the best part are the leftovers. When we have leftovers I add some red sauce to it, toss it in a baking dish, top with mozzarella and have fancy baked ziti. Love a dinner that does double duty. Embrace the bacon and drippings and enjoy!
Friday, July 23, 2010
Tuesday, July 13, 2010
Baked Mushroom Chicken
Hi girls, hope all of you are doing well. Just found this recipe and it is delish - you must be a mushroom lover, or at least not a hater....
Baked Mushroom Chicken
4 boneless skinless chicken breasts (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions (obviously I omitted that one)
Flatten each chicken breast half to 1/4 in. thickness (Pounding out chicken is a real drag to me and a gross mess so I just cut my chicken breasts in half to about that thickness). Place flour in resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7x2 in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.
Serves 4
** Not to go all "allrecipe.com comments" or anything, but I do add in a little lemon juice and white wine in with the chicken broth just because I like that sort of thing. Anyway, with some mashed taters and a veggie, this is really, really good. Enjoy!
Baked Mushroom Chicken
4 boneless skinless chicken breasts (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions (obviously I omitted that one)
Flatten each chicken breast half to 1/4 in. thickness (Pounding out chicken is a real drag to me and a gross mess so I just cut my chicken breasts in half to about that thickness). Place flour in resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7x2 in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.
Serves 4
** Not to go all "allrecipe.com comments" or anything, but I do add in a little lemon juice and white wine in with the chicken broth just because I like that sort of thing. Anyway, with some mashed taters and a veggie, this is really, really good. Enjoy!
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