March 4, 2011 with 3 Comments

Friday Fun and Recipes!

Every Friday for the unforsee-able future I will be picking a random person from my email subscriber list to win a surprise gift card!

This week’s winner is: adhibcar! To claim the gift card, send me an email with your address and you should receive it next week.

And now for today’s recipe, let’s make pasta.

My sister in law texted me a couple of days ago and asked me for a pasta recipe, and it hit me that I didn’t have one. Well, now I do!

Chicken and Pasta with Artichokes

8 oz dried fettuccine or linguine
12 oz skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup butter
3 cloves garlic, minced
1  8 oz package frozen artichoke hearts, thawed and halved lengthwise
3/4 cut dry white wine
1/4 cut coarsely chopped pistachio nuts
1/4 tsp salt
2 tablespoons snipped fresh parsley

 

1. Cook pasta according to package directions; drain. Return to hot pan, cover and keep warm.

2. In a skillet, cook chicken in hot oil over medium heat for 8-10 minutes, turning once. Remove chicken from skillet and discard the drippings.

3. In same skillet, melt butter over medium heat. Add garlic; cook and stir for 15 seconds. Remove from heat. Stir in artichokes, wine, 1/4 cup pistachio nuts, salt; return to heat. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Return chicken to skillet. Cook for 1-2 minutes more. Transfer chicken to cutting board and cut diagonally.

4. To serve, arrange warm pasta on platter; top with chicken slices. Spoon artichoke mixture over chicken and pasta. Sprinkle with parsley and pepper.

 

Want a fun appetizer to go along with it besides salad?

Cheese stuffed Dates with Prosciutto

1/4 cup goat cheese, room temp
1/4 cup mascarpone cheese, room temp
1/4 cup finely chopped fresh basil leaves
salt and freshly ground pepper
16 medjool dates
8 think slices prosciutto, halved lengthwise

1. In a small bowl, mix together the cheeses and basil. Season with salt and pepper.

2. With a knife, make lengthwise incision in each date. gently open the dates slightly and remove pits. Spoon 1/2 tsp cheese mixture inside each one. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

3. Arrange stuffed dates on a platter and serve.

Dessert on your own! Buon Appetito!

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  • Ramzi

    God bless you

  • Kina

    I love fresh medjool dates. But not quite feelin the prosciutto though – its too salty. With dates, I like to split the dates open (remove pit)and stick in a pecan half which tastes very much like a pecan pie – low cal version for a quick snack or dessert. I can definitely add this pasta dish to my recipe book. Thank you.

  • Marsha

    oooh, I’m hungry now! The recipes sound great! Thank you!