Penne a la Betsy II

I blogged this shrimp pasta recipe a while ago and enjoyed it so much I thought I would take another crack at it.  It was just as good as I remembered it!  The recipe makes a lot, so if you're having anyone over for dinner this would be perfect.  Or, in our case, you'll have a bunch of leftovers; which works well too!

Cook penne or whatever pasta you choose according to package directions and set aside until the sauce is done.  Peel and rise extra large shrimp.  Heat one tablespoon of butter and olive oil in a large skillet.  Add shrimp and cook until just opaque.  Remove and set aside.

Chop one onion and mince two cloves of garlic.

In a separate large skillet heat butter and olive oil over medium head.  Add onions and garlic and saute stirring occasionally. 

Add white wine and as soon as it's evaporated some add the tomato sauce.  Stir until well combined.

Add heavy cream and turn heat down to low and let simmer.  Chop herbs and add to sauce, continuing to simmer.

Add shrimp and let simmer for a few more minutes.

This pasta is so tasty!  Full of flavor and a little spice.  Enjoy! 

Penne a la Betsy

3/4 pounds penne pasta

1 pound shrimp

3 tablespoons butter

3 tablespoons olive oil

1 small onion

2 cloves garlic

1/2 cup white wine, or chicken broth

1 8oz can tomato sauce

1 cup heavy cream

1 tablespoon cayenne pepper *optional

fresh parsley

fresh basil

salt and pepper to taste

Cook penne pasta until tender firm in a large pot with salted water.  Drain pasta.

Peel and rinse extra large shrimp. 

Heat about one tablespoon of butter and olive oil in a skillet.

Add the shrimp and cook for a couple minutes, until just opaque.

Remove from heat and let cool for a few minutes.

Put shrimp on a cutting board and pull of tails, then cut into bite size pieces and set aside.

Finely dice onion and mince garlic cloves.

In a large skillet heat two tablespoons butter and olive oil. 

Add garlic and onion and saute, stirring occasionally.

After garlic and onions have cooked for a bit, add white wine.

Let the wine evaporate for a few minutes, stirring occasionally.

Add tomato sauce, stir until well combined.

Add heavy cream, and continue stirring.

Turn heat down to low and let simmer.

Chop herbs and add to sauce, along with any additional spices you like.

Now add your shrimp into the cream sauce, and salt and pepper to taste.

Add your cooked pasta, and stir until pasta is coated with sauce.

Mexi-Chicken Dinner

I cook with chicken a lot and am always looking for some different ways to use it.  I came across this chicken pasta meal and it was a great way to switch up a normal chicken dinner.

Cook the pasta according to package directions, drain and run under cold water.  Set aside.  I cut two chicken breasts into quarters.  Place ancho pepper, garlic powder, salt and pepper in a small bowl and combine.  Sprinkle over both sides of the chicken and rub into the meat.

Heat two tablespoons of olive oil in a large pan over medium heat.  Add the chicken and cook until browned on both sides.

They will cook around six minutes on each side.  Place in an oven safe dish and cook for around 25 minutes at 350 degrees F.

While the chicken is cooking heat the remaining two tablespoons of olive oil in a large pan over medium heat.  Add onions, garlic, sweet peppers and cook until tender, around five minutes. 

I bought this salsa verde from Whole Foods and it worked perfectly.

Add salsa, tomatoes, cream and cilantro stirring to combine.

Add the cooled pasta to the cooking sauce.  Reduce heat to low, stirring often.

When the chicken is cooked through remove and cut into slices.  Spoon pasta onto a plate and top with slices of chicken breast.  This dish has a lot to offer, and is jam packed with great flavors.  The sauce isn't really thick, but it still works great.  The spices that are rubbed on the chicken are a little spicy but very delicious.  I had enough for dinner for two and leftovers for two, and I was happy to eat it twice.  Enjoy!

Mexi-Chicken Dinner

Adapted from Picky Palate

Serves 4-6

1 lb pasta

1/4 teaspoon anho chile pepper

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 chicken breasts

4 tablespoons olive oil

1 cup finely chopped white onion

1 tablespoon minced garlic

1 cup finely chopped sweet peppers

1 1/2 cups salsa verde

1 cup diced tomatoes

1/2 cup heavy cream

1/4 cup chopped cilantro

Preheat oven to 350 degrees F.

Cook pasta according to package directions.

Drain, run under cold water, and set aside.

Place ancho pepper, garlic powder, salt and pepper in a small bowl and combine.

Sprinkle over both sides of the chicken and rub.

Heat 2 tablespoons oil in a large pan over medium heat. 

Add chicken, cooking until both sides are browned.

Place in an oven safe pan and place in the oven for around 25 minutes.

While chicken is cooking, heat the remaining two tablespoons in a large pan.

Add onions, garlic and sweet peppers, cooking until tender.

Add salsa, tomatoes, cream and cilantro, stirring to combine.

Add cooled pasta to the sauce.

Reduce heat to low, stirring often.

When chicken is cooked through and cut into slices.

Spoon pasta onto serving plates and top with slices of chicken breasts.

Blackened Chicken Fettuccine Alfredo

C likes pasta just as much as me, if not more.  He also likes fettuccine sauce, which is the worst sauce for you, health wise.  You can imagine the dilemma.  I try to expand his pallet a little, but every once and a while I have to give in to what I know he likes.  This recipe is a quick weeknight dinner; or in my case a Sunday, I'm lazy and don't feel like cooking, dinner.  Either way, you're going to like it.

Preheat the oven to 350 degrees F.  Pound the chicken until pretty thin, around 1/4" thick.  I used one chicken breast, and it was enough for two people with one serving of leftovers.

Mix together all of the spices: paprika, Cayenne pepper, cumin, thyme, salt, pepper and onion powder.  Coat both sides of the chicken with the spices.

Spray a skillet with non-stick spray and heat over medium heat.  Place the chicken in the pan and brown on both sides, approximately one minute on each side. 

Place the chicken in the prepared baking pan and bake in the oven for around 10 minutes, until cooked through.  Remove and cut into strips.

While the chicken is cooking, cook the pasta according to package directions.  Drain and return pasta to a warm pot.

Pour in the Alfredo sauce and mix thoroughly with the pasta.  I used the light creamy Alfredo, and it was delicious.  You could also make your own Alfredo sauce and use that.

Serve pasta with the sliced chicken on top.  This was quick and delicious.  The chicken is spicy and adds a lot to the pasta.  You're welcome C ;)

Blackened Chicken Fettuccine Alfredo

Serves 4

Adapted from This Week for Dinner Blog

9 oz of pasta, I used angel hair, but you could use fettuccine

1 jar Alfredo pasta sauce

2 boneless chicken breasts

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Lightly spray a 9x13 inch baking dish with cooking oil, set aside.

Preheat oven to 350 degrees F.

Pound the chicken breast until thin.

Mix all of the spices together.

Coat both sides of the chicken breasts with the spices.

Coat a skillet with non-stick spray and heat over medium heat.

Place chicken breasts in the pan and brown on both sides.

Place chicken in the prepared pan and bake in the oven for around 10 minutes.

Remove and slice into strips.

Cook pasta according to package directions.

Drain and return pasta to a warm pot.

Pour the Alfredo sauce and mix thoroughly.

Serve with sliced chicken on top of pasta.