Tuesday, April 16, 2013

Chicken Bruschetta Pasta from Pampered Chef

Recently went to another Pampered Chef party. I know, I sound like I'm addicted or something but they are all fundraisers for the Avon Walk for Breast Cancer. I do have a shopping list a mile long but that will be over time. I have plenty of Pampered Chef parties in my future. The consultant made this wonderful pasta dish that everyone said would be something my husband would love. He usually makes a bruschetta every time we have a party so everyone associates bruschetta with my husband. Here is the Pampered Chef recipe for Chicken Bruschetta Pasta.

Chicken Bruschetta Pasta Ingredients:

 2 Chicken Breast
3-4 Plum Tomatoes
3/4 c. Olive Oil
2-3 Cans of chicken broth *to cover pasta in DCB
1 lb. Farfalle
4-6 Leaves of fresh Basil
3 Cloves of fresh garlic
1 Tbsp Pampered Chef Italian Seasoning Mix
Salt and Pepper (dash of each)
fresh Parmesan Cheese

Place chicken breast into a large ziplock bag and flatten them with meat tenderizer. This will allow them to cook more quickly and evenly. After flattening them, place them in the deep covered baker with some PC Italian Seasoning.

 Cook for 8-10 minutes (longer if not flattened). Chop with salad chopper and remove from baker.

 Break pasta in half, put in baker. Pour chicken broth over spaghetti until it is covered. Microwave for approx. 16-17 minutes, mixing a 8 minutes. Add fresh basil, a little olive oil into manual food processor.

Use garlic press to mince 3 cloves of garlic into manual food processor. Slice tomatoes into wedges (veggie wedger works wonders!) and add to manual food processor. Add salt and pepper.

 Drain pasta from DCB. Mix chopped chicken, pasta and olive oil mixture together, grate parmesan cheese on top and serve!

Well of course I don't have every thing pampered chef but I do have plenty of cooking supplies that can get the job done just as well. So don't think you need the deep covered baker or the manual food processor (though those are both great products that I would love to have) you can substitute with your own items. I used a blender instead of the food processor. Would of been better to have the manual food processor and any food processor than a blender but it got done. I also used my Corningware to cook this in instead of the deep covered baker. My substitute was a package of Pampered Chef Italian Seasoning Mix was a package of Wishbone Italian Dressing and Seasoning Mix.

Hope you enjoy this one, my hubby certainly did.

Monday, April 15, 2013

Terrible Day in Boston

The Boston Marathon is a long standing tradition. We here in Boston take great pride in our city, it's people, the history, and traditions. To have such an awful attack during such a day as Patriot's Day, a time of remembrance of all those people that forged our nation, during such an iconic event as the marathon, it has shaken us all to the core. Though my heart goes out to those families of the victims from today's attack. I feel we here in the Boston area, as a community, need to rise up from this tragic event and carry on. We are a strong community, we are tough, we are fighters, and we will hold true to the memory of those who came before us, those people that fought for freedom. They had unwavering strength, they were afraid but never let that fear stop them from going on. We can't let those that feed off fear to win. We will move on, help those who are in need of healing. But rest assure that Boston will fight to find out who is responsible and those people will feel the weight of justice. This day will forever be remembered here in Boston.

Tuesday, April 2, 2013

Pasta e Fagioli

Nothing like having a hot soup on a chilly day. And when we are all feeling like we are coming down with something Pasta e Fagioli is the perfect thing to take that chill away. It's comfort in a bowl!

1 pound ground beef
1 small onion; diced 1 cup
1 large carrot; julienned 1 cup
3 stalks celery; chopped 1 cup
2 cloves garlic
2 14.5-oz cans diced tomatoes
1 15-oz can red kidney beans; with liquid
1 15-oz can great northern beans; with liquid
1 15-oz can tomato sauce
1 12-oz can V-8 juice
1/2 cup beef broth
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound Ditali pasta; (1/2 package)

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saute for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.

I served it with a bit of freshly grated parmesan. It hit the spot. I'm now sitting with the hubby watching the Bruins game wrapped in several blankets. The lovely warm feel has now worn off. At least it got me through clean up.