Parmesan Chicken With Bow Tie Pasta

Parmesan Chicken With Bow Tie Pasta

INGREDIENTS:

1 box (12 oz.) Bow-Tie Pasta
Salt and Pepper to Taste
2 cups Broccoli Florets
2 Tablespoons Olive oil
1 1/2 pounds chicken breast, cooked and diced
1 small onion, finely diced
2 gloves of garlic
1 (14.5 oz can) Petite Diced Tomatoes, Drained
1/2 to 1 cup Grated Parmesan Cheese

DIRECTIONS:

1. Cook Pasta in boiling Salted water according to package direction.  Until al dente.  Add broccoli the last 3 minutes of cooking time.  Drain, reserving at 1 cup of cooking liquid (you might decide to leave this out all together).

2.  Toss Pasta and Broccoli with 1 tablespoon olive oil.  Set aside.

3.  Warm remaining tablespoon of oil over medium-high heat.  Add chicken, onion, and garlic.  At this point you can also season with Salt and Pepper.  I stay away from adding Salt to anything.  Saute, this for approx. 5 minutes.

4.  After 5 minutes add in the Diced Tomatoes; and saute for another 2 minutes.

5.  Mix in the pasta mixture.  Add Parmesan cheese and 1/2 cup of cooking liquid.  I used about 3/4 of a cup cooking liquid.

6.  Since we LOVE cheese in our house….once everything was heated evenly throughout I topped with MORE Parmesan Cheese.

Serve Hot!

Tips:  You will need a LARGE skillet for this.  It makes a lot.  Make sure the chicken you use is cooked! I have several chicken breast made ahead of time and just diced them up.

~Enjoy!~

Suprina’s Chili

Suprina’s Salsa Chili

This is awesome served with crackers or cornbread.  For an extra kick of flavor serve it with jalapeno Chile Peppers.

Ingredients:

2 pounds ground beef (You can also use Turkey)
1/2 Onion-Chopped
1 teaspoon ground black pepper
1/2 teaspoon Garlic Salt
2 1/2 cups Tomato Sauce
10 to 12 ounces of Salsa (add a little or less to get the desired Zing that you want…I usually add around 10 ounces)
1 full packet of Chili season mix (I use McCormicks)
1 (15 ounce can) Light Red Kidney Beans
1 (15 ounce can) Dark Red Kidney Beans

Directions:

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

~Enjoy~

Pork Chops With Cinnamon Apples

*This is an excellent recipe.  All my children loved it.  Well, with the exception of my oldest.  He is a VERY VERY picky eater.  Granny Smith apples are excellent for this recipe.  However, you can also use Braeburn apples as it works just as well.*

Ingredients:

1 Teaspoon dried rubbed sage
1/2 teaspoon of salt
1/4 teaspoon fresh ground black pepper
4 (4 ounce) Boneless Center-cut loin pork chops (about a 1/2 thick) *This time I used about a each thick pork chop. Just remember to adjust cooking time to fit the size of the meat.*
1/4 cup vegetable oil
Cooking Spray
2 teaspoons of butter
4 cups Apples (about 4 med. sized apples do the trick)
3 Tables spoons brown sugar
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon Dash of salt.

Directions:

• Combine Sage, salt and black pepper in a small bowl.
• Coat pan with cooking spray.
• Heat oil until hot. -The meat should sizzle once it hit the pan.
• Cooking on Medium/high heat. 

• Add pork and cook approx 4 minutes on each side or until done.
• Once all meat is cooked, in the same pan toss in the butter, apples, brown sugar, and ground cinnamon.
• Cook apples for 5 minutes.  Until crisp, yet tender.  Stirring occasionally.

I drizzle some of the apple sauce right onto the pork chop.  This would be good served with a side of noodles as well.  I just had some potatoes that needed to be used.

~Enjoy~