We used to live near a small Italian restaurant that served this dish, & I absolutely love it. You can change it up by varying the types of veggies used. I've made it with broccoli & cauliflower, and that's good, too. Use jarred Marinara (if you must!), or make your own. I'm providing a recipe here for a very quick & tasty version that you can make w/canned tomato products.
Pasta of your choice, cooked
Marinara sauce (recipe below)
1 tbls olive oil
1 small onion, coarsely chopped
2 cups sliced mushrooms
4 carrots, peeled and sliced on the diagonal 1/8" thick
1 medium zucchini, halved lengthwise & then sliced
1 medium yellow squash, halved lengthwise & then sliced
4 cloves garlic, minced
1/2 tsp garlic salt
Shredded Parmesan cheese
Heat oil in large skillet over med-high heat. Add onion, mushroom, and carrots, and saute for 5 minutes. Add zucchini & yellow squash, and cook until just tender. Add minced garlic & garlic salt, & cook & stir 1-2 minutes more. Spoon hot pasta onto plates (or bowls). Top with sauteed veggies, and pour marinara over all. Sprinkle with Parmesan cheese, if desired.
To store any leftovers, place pasta, marinara, & veggies each in a separate container & refrigerate. The sauce improves as it "ages".
EASY MARINARA:
1 tsp olive oil
1/2 small onion, diced
(1) 14.5 oz can tomato puree
(1) 6 oz can tomato paste
(1) 8 oz can tomato sauce
(1) 14.5 oz can petite diced tomatoes
1 tbls granulated garlic (or 2 cloves fresh)
1 tbls Italian seasoning
1 tsp brown sugar
salt to taste
Heat olive oil in 2 qt saucepan. Add onion & saute until translucent. Add remaning ingredients & blend well. Bring to boil, then reduce heat to simmer. Simmer at least 10 minutes.
Freezes well.
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Wednesday, November 4, 2009
Friday, June 19, 2009
CHICKEN CARBONARA (skinny version!)
Serves 4
1 tsp olive oil
1 tsp butter
2 boneless, skinless chicken breasts, cut into small chunks
1/2 large onion, sliced
1 12-oz can evaporated skim milk
6 black olives, sliced
2 tbls grated Parmesan cheese
2 slices bacon
1/2 tsp white pepper
4 cloves garlic, crushed, or 1 tbls garlic powder
4 oz cooked pasta (preferably whole grain)
Cook bacon until crisp in large skillet, & then set on paper towels to absorb excess grease. Discard bacon grease from skillet, leaving a slight coating of bacon grease in skillet. In same skillet, heat oil & butter over medium-high heat. Add chicken, & cook till lightly browned & cooked through. Remove chicken & set aside. In same skillet, saute onion over med-high heat till lightly browned, 2-3 minutes. Reduce heat to low. Add milk, stirring frequently until tiny bubbles form at edge of skillet. Stir in olives, Parmesan, bacon (crumbled), pepper & garlic. Continue to stir & cook till mixture thickens slightly, 1-2 minutes. Return chicken to skillet, & heat through, 1-2 minutes longer. Pour mixture over hot pasta. Toss & serve.
Cals: 373
Fat: 11.7g
Chol: 107
Sodium: 340mg
Carbs: 28.8
Protein: 36.7
1 tsp olive oil
1 tsp butter
2 boneless, skinless chicken breasts, cut into small chunks
1/2 large onion, sliced
1 12-oz can evaporated skim milk
6 black olives, sliced
2 tbls grated Parmesan cheese
2 slices bacon
1/2 tsp white pepper
4 cloves garlic, crushed, or 1 tbls garlic powder
4 oz cooked pasta (preferably whole grain)
Cook bacon until crisp in large skillet, & then set on paper towels to absorb excess grease. Discard bacon grease from skillet, leaving a slight coating of bacon grease in skillet. In same skillet, heat oil & butter over medium-high heat. Add chicken, & cook till lightly browned & cooked through. Remove chicken & set aside. In same skillet, saute onion over med-high heat till lightly browned, 2-3 minutes. Reduce heat to low. Add milk, stirring frequently until tiny bubbles form at edge of skillet. Stir in olives, Parmesan, bacon (crumbled), pepper & garlic. Continue to stir & cook till mixture thickens slightly, 1-2 minutes. Return chicken to skillet, & heat through, 1-2 minutes longer. Pour mixture over hot pasta. Toss & serve.
Cals: 373
Fat: 11.7g
Chol: 107
Sodium: 340mg
Carbs: 28.8
Protein: 36.7
Friday, April 10, 2009
CHICKEN MARSALA
This is a simple yet elegant recipe--a great "company" dish. It is best served "night of"--not as good for leftovers. I often serve it with glazed carrots.
1.5 lbs. boneless, skinless chicken breasts, pounded or sliced 1/4" thick
1/4 cup flour
1 tsp. garlic powder
1/4 tsp. salt
pepper, to taste
2 Tbls. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1/2 cup Marsala wine
In large skillet, heat 1 Tbls. olive oil over medium heat, & saute onion, garlic, & mushrooms till tender. Remove veggies & set aside. Heat remaining 1 Tbls. olive oil in same skillet. Mix flour, garlic powder, salt, & pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Saute chicken in skillet 2-3 minutes per side, or till golden & cooked through. Add Marsala wine & veggies, and cook 1 minute more till chicken is tender. (thickest part of chicken should pierce easily with a sharp knife) Remove chicken to a heated platter, and top with veggies. (At this point, make sure everything else that you are serving is ready, because once the wine is reduced, you will want to serve immediately.) Bring wine to boil in skillet, & reduce to a thin, syrupy glaze. Pour over chicken & veggies, and serve immediately.
*Note: If Marsala thickens, simply add more & repeat the "boil & reduce" process.
Serves 6
Calories: approx 200 per serving
1.5 lbs. boneless, skinless chicken breasts, pounded or sliced 1/4" thick
1/4 cup flour
1 tsp. garlic powder
1/4 tsp. salt
pepper, to taste
2 Tbls. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1/2 cup Marsala wine
In large skillet, heat 1 Tbls. olive oil over medium heat, & saute onion, garlic, & mushrooms till tender. Remove veggies & set aside. Heat remaining 1 Tbls. olive oil in same skillet. Mix flour, garlic powder, salt, & pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Saute chicken in skillet 2-3 minutes per side, or till golden & cooked through. Add Marsala wine & veggies, and cook 1 minute more till chicken is tender. (thickest part of chicken should pierce easily with a sharp knife) Remove chicken to a heated platter, and top with veggies. (At this point, make sure everything else that you are serving is ready, because once the wine is reduced, you will want to serve immediately.) Bring wine to boil in skillet, & reduce to a thin, syrupy glaze. Pour over chicken & veggies, and serve immediately.
*Note: If Marsala thickens, simply add more & repeat the "boil & reduce" process.
Serves 6
Calories: approx 200 per serving
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