Categorized | Recipes

Friday’s Recipes: Spicy Chicken Pasta with Bacon & Peas and Raspberry Muffins

Posted on 29 September 2017 by KWBG

Spicy Chicken Pasta with Bacon & Peas by CK
1 pound chicken breast, skinless and boneless, halved horizontally
salt
1/2 teaspoon red pepper flakes
1 teaspoon dry basil
1 tablespoon olive oil
8-10 oz penne pasta
1 cup frozen green peas
1 tablespoon olive oil
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (15 oz) can tomato sauce
1/2 teaspoon dry basil
1 cup mozzarella cheese, grated
1/2 cup heavy cream
8 slices bacon, cooked, drained of fat, chopped
Cut chicken breast horizontally in half, to make it thinner. Season both
chicken breast halves generously with salt and also with 1/2 teaspoon of red
pepper flakes and 1 teaspoon dry basil – on both sides.
Heat 1 tablespoon of olive oil on high-medium heat in a large skillet. Add
seasoned chicken breast halves and cook on one side for about 3-4 minutes
on high-medium heat. Flip the chicken over to the other side and cook for
another 3 minutes. Remove the skillet from the heat, cover with the lid and
let the chicken sit in the skillet off heat – it will continue cooking. After about
10-15 minutes, the chicken should be fully cooked and no longer pink in the
center – remove the chicken from the skillet and slice into cubes. Set aside.
Cook pasta in salted water according to package instructions. Add peas to
pasta during the last 3 minutes of cooking. Drain and rinse with cold water.
To the same skillet, add 1 tablespoon olive oil, 6 cloves of minced garlic, and
1/2 teaspoon of red pepper flakes – cook on medium heat for 1 minutes until
garlic is fragrant. Add tomato sauce, 1/2 teaspoon dry basil, stir and bring to
boil – immediately reduce to simmer and simmer for 10 minutes, covered.
Add shredded mozzarella cheese to the sauce and stir to melt until cheese
is completely melted and the sauce thickens – 30 seconds. With heat on
simmer, add 1/2 cup heavy cream and stir to combine.
Add cooked and rinsed pasta, peas, cooked sliced chicken, and half of
chopped cooked bacon to the sauce. Mix to combine. If you cooked pasta in
salted water, if you seasoned chicken generously with salt and used canned
tomato sauce – there is really no need to add salt at this point as everything
should be just perfect. Nevertheless, taste your final pasta and add salt if
necessary. Top with the remaining half of chopped bacon

 

Raspberry (or Blueberry) Muffins by GKT
2 c. Bisquick
¾ c. plus 2 Tbsp. sugar, divided
2 eggs
1 c. sour cream
1 c. frozen or fresh raspberries or blueberries
Combine sugar and Bisquick. In another bowl combine eggs and sour cream.
Stir into dry ingredients then fold in raspberries or blueberries (unthawed).
Fill muffin cups ¾ full and sprinkle 2 Tbsp. of sugar on top.
Bake at 375 for 20-25 minutes or until toothpick is clean.

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