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Day: February 9, 2018

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

 

6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste

 

Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

 

Yield: 4 servings

Calories: 320

Fat: 9g

Fiber: 6g

Vanilla (Birthday Cake) No-Churn Ice Cream

Vanilla (Birthday Cake) No-Churn Ice Cream

Vanilla (Birthday Cake) No-Churn Ice Cream

 

2 cups heavy cream, chilled

1 cup sweetened condensed milk

1/4 cup whole milk

1/4 cup light corn syrup

2 T. sugar

1 T. vanilla extract

1/4 tsp. table salt

 

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed. Pour cream mixture into 8 1/2 by 4 1/2-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours or up to 5 days. Serve.

 

Variations

 

Dark Chocolate No-Churn Ice Cream

Decrease vanilla to 1 tsp.. Add 6 ounces melted bittersweet chocolate and 1/2 tsp. instant espresso powder with condensed milk.

 

Birthday Cake No-Churn Ice Cream

Decrease vanilla to 2 tsp.. Add 1/2 cup store-bought vanilla frosting and 1/8 tsp. yellow food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 2 T. rainbow sprinkles before freezing.

 

Strawberry Buttermilk No-Churn Ice Cream

Substitute 1/2 cup buttermilk for whole milk and 1 tsp. lemon juice for vanilla. After transferring cream mixture to loaf pan, dollop 1/3 cup strawberry jam over top. Swirl jam into cream mixture using tines of fork before freezing.

 

Mint Cookie No-Churn Ice Cream

Substitute 3/4 tsp. peppermint extract for vanilla. Add 1/8 tsp. green food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely crushed Oreo cookies before freezing.