Magnificent Marsala Penne

It's nearly payday...which means, my cupboards and fridge are in need of restocking. I pulled out chicken to thaw in the fridge over night and thought about what supplies I already had...and then I literally dreamed up this recipe. It was everything and more I could have hoped for! Magnificent! I made this for 2 adults (and a 1 year old)...and it would have been enough to feed 4 adults.


Ingredients:

• Multi Grain Penne Pasta, cooked (I used half a box and had a lot left over)
• 2 chicken breasts, pounded thin
• 1 cup Mozzarella cheese, shredded
• 1/2 sweet onion, diced
• 1 cup & 1/2 cup chicken stock
• 1 cup Marsala wine
• season salt
• pepper
• garlic powder or minced garlic
• Mrs. Dash (original)
• 1 tablespoon flour
• 1/4 cup milk
• 2 tablespoons butter
• Parmesan cheese, finely grated

Pre-heat oven to 375 degrees. Pour 1/2 cup of chicken stock into an 8x8 baking dish. Pound chicken breasts thin. TIP: lay chicken on plastic wrap and fold plastic wrap over the top (not tightly), then pound...keeps chicken juice from going all over the place. Sprinkle the listed spices on the chicken, then put 1/4 cup of Mozzarella in the center of each breast, then 1/4 of the onions on each breast. Roll them up and place in an 8x8 baking dish. Sprinkle with spices and add remaining onions on top. Place in oven and bake for 30 minutes. Half way through baking time, baste chicken with chicken stock to keep from drying out.

Make sure to wash your hands and all surfaces where the raw chicken touched.

Boil water and cook pasta for about 10 minutes. While pasta is cooking, make the sauce. Bring 1 cup of Marsala wine to a boil and allow to reduce by half. Then add 1 cup chicken stock and whisk in flour. Boil for several minutes (this will help sauce thicken slightly). Reduce heat to low and when liquid is no longer boiling add a dash of garlic, salt, and pepper. Then add milk and butter, remove from heat when butter is melted. You do not want it to boil once the milk has been added!

Serve chicken on top of pasta, spoon on sauce then sprinkle with the remaining Mozzarella and some Parmesan cheese. I cut the breasts in half and served each of us half (portion control)...and it was plenty to make us full!

Cheers!
CC

Quick Pasta Using Philly Cooking Cream

I recently discovered the Philadelphia Cooking Cream. I had a coupon for it, so decided to give it a try. It's good. :) I've tried the Italian Herb and the Garlic flavors so far. Since I am really only cooking for 2 (and my toddler)...sometimes I have left over chicken breast. Last night I made a simple baked chicken (recipe will also be put up) and there were 3 breasts in the package. We only ate two...which meant I had one left. So...this recipe is the result of left over chicken breast :)

Ingredients

• 1 cooked and cubed chicken breast
• 1 bag frozen veggies microwave steamed (I used broccoli, cauliflower, and carrot mix)
• 1 container Philadelphia cooking cream...I used the Italian Herb for this one
• A splash of chicken broth
• Salt, pepper, Mrs. Dash to taste
• Cooked pasta noodles
• Parmesean Cheese to taste

Place a splash of chicken broth in a skillet and add chicken. Cook on medium high heat until heated, stirring frequently. Cook veggies per package, then add to chicken. Add salt, pepper, Mrs. Dash. Stir in cooking cream, reduce heat to low and cook about 5 minutes. Stir in pasta, sprinkle with Parmesean and serve.

This makes about 4 servings.

Cheers!
CC