Wednesday, February 24, 2010

Penne with Chicken, Asparagus and Lemon Alfredo sauce

ok, the real name of this dish is Penne with Chicken, Asparagus & Lemon Alfredo sauce...but that wouldn't fit on the picture.

Penne with Chicken, Asparagus and Lemon Alfredo sauce
adapted from Woman's Day (found the recipe a LOONG time ago)


1 lb penne rigate
1 lb thin asparagus, ends trimmed, spears cut in 1 1/2 inch long pieces
1 lb chicken breast, cut into 1/2 inch wide strips
1/2 tsp salt
1/2 cup flour
1 1/2 tbsp olive oil
1 jar (16 oz) alfredo sauce
1 tsp grated lemon peel
3 tbsp lemon juice
1/4 cup grated parmesan cheese
1 tomato, halved, seeded, and diced
fresh ground pepper, to taste

1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.

2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.

3. Heat oil in a large nonstick skillet over high heat. Add chicken, saute until golden and just barely cooked through. Add alfredo sauce, peel, juice and cheese. Bring to a simmer and cook until chicken is done.

4. Drain pasta and asparagus, return to pot. Immediately add sauce, tomato, and pepper. Toss to mix and coat.

***I looved this dish. and let me tell you, I HATE jarred alfredo sauce. I was hesitant about trying this recipe for that reason. This was doctored enough that was very yummy though. Sorry about the craptastic picture, they are leftovers so don't look as pretty (but taste just as good!), and my rebel is being borrowed by my uncle, so I was using our point and shoot. Anyways, this was a super quick and yummy meal! Definitely adding this to the rotation!

Tuesday, February 2, 2010

bourbon chicken

Bourbon Chicken
adapted from My Kitchen Cafe


2lb boneless skinless chicken breasts

1-2 tablespoons oil (for pan-frying)

cornstarch (for dusting, optional) (i didn't use it, out of laziness)


1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar

2 tablespoon ketchup

1 tablespoon cider vinegar
½ cup water

1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice.

**easy peasy chicken! and oh so flavorful! and don't worry, no booze in it, though the name might make you think otherwise. rory liked it a lot, and so did I, it had a great kick at the end from the red pepper flakes. yum...another great way to serve chicken!