Basil Penne with Chicken & Tomatoes

Tags

basil, chicken, chicken recipe, cooking with wine, dinner, food, meal, pasta, pasta dish, pasta recipe, penne, provolone, recipe, Red Cat, sweet wine, wine

This is known to Hubster as Red Cat Chicken Penne. Hubster is very picky when it comes to pasta, he either wants spaghetti & meatballs or spaghetti & meat sauce (and on occasion fettucine alfredo with chicken). He doesn’t like most sauces, or any vegetables on his pasta. He even complains about the pasta shape, telling me that farfalle (or as he says bow ties) doesn’t look as good as spaghetti. So, I was surprised at how much he enjoyed this dish and quickly got seconds before I had even eaten half!

Red Cat Chicken Penne

Ingredients:
12 chicken breast tenderloins, 3 Tbs. olive oil, 1 lb. package of penne, 2 c. Red Cat (or other sweet red wine), 4 medium tomatoes,  1 1/2 c. fresh basil (cut into thin strips), extra sharp provolone, 1/2 clove of garlic minced, fresh cracked black pepper, fresh ground sea salt, 2 Tbs. butter

Directions:
Cook penne according to package directions.  Heat olive oil in large skillet over medium heat. Saute garlic. Add tenderloins and brown on each side, make sure center is no longer pink. Add 1/2 c. Red Cat and simmer 2 minutes. Remove chicken from pan. Add tomatoes, basil, pepper and salt to pan, cook until tomatoes are soft. Remove tomatoes and basil, toss with chicken. In pan, add remaining Red Cat and butter, stirring continuously. Loosen any food stuck on the bottom of the pan. Simmer and allow sauce to thicken. Place pasta in dish, top with chicken & tomatoes, sprinkle with provolone and pour sauce over pasta. Serve hot and enjoy!

Hubster wanted me to type this one, before I forgot how I made it.

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Tomato, Spinach, Cream Orzo Lunch

Tags

garlic, lunch, meatless dish, orzo, pasta, pasta recipe, pasta topping, recipe, risoni, sauté, side dish, side dishes, sides, spinach, tomato, tomatoes, vegetarian

Yesterday, I wanted to whip up a quick hot  lunch. Due to the steam I couldn’t get a focused picture, Hubster and I were too hungry to wait for it to cool down.

Spinach Tomato Orzo

Ingredients:
1 Tbsp. olive oil, 1 bag baby spinach, 1 clove garlic minced, 12 Roma tomatoes (I actually used grape Roma), fresh romano pecorino, 1 box of orzo, 1/2 c. cream, fresh ground sea salt, fresh cracked pepper

Directions:
Cook orzo according to package directions. Slice tomatoes and set aside. In a sauté pan over medium heat, heat olive oil and garlic. Add spinach to oil until wilted. Add tomatoes just to heat. Remove from heat and stir while add creaming, salt and pepper. Pour sauce over orzo, and top with fresh shavings (or grate, if you prefer) of romano pecorino.

Serve hot!

Side dishes often make great lunches. Do you have a favorite side dish you eat as a meal?