Monday Night Lemon Chicken Pasta


* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine


Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

Farfalle With Cherry Tomatoes, Arugula, and Goat Cheese

Another tasty creation from Thad’s Recipe Collection


* 1 medium shallot, sliced thin
* 1/4 cup olive oil
* 3 pints (2 pounds) cherry tomatoes, each tomato halved pole to pole
* Table salt
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 teaspoons sugar, or to taste
* 1 tablespoon sherry, or red wine vinegar
* 3 large garlic cloves, sliced thin
* 1 pound farfalle (bowtie pasta)
* 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
* 4 ounced goat cheese, crumbled (about 1/2 cup)


Adjust oven rack to middle position; heat oven to 350.

In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Lemon Herb Chicken


* 1 can chicken broth
* 3 tablespoons lemon juice
* 1 teaspoon basil
* 1 teaspoon thyme leaves
* 1/8 teaspoon pepper
* 4 chicken breasts


Mix broth, lemon juice, basil, thyme and pepper. Set aside. Place chicken on rack in broiler pan. Broil for 30 minutes, turning and brushing often with mixture often.

Angel Hair Pasta with Chicken


* 2 tablespoons olive oil, divided
* 2 chicken breasts
* 1 carrot, sliced
* 1 head of broccoli, chopped
* 2 cloves garlic, minced
* 12 ounces angel hair pasta
* 2/3 cup chicken broth
* 1 teaspoon basil
* 1/4 cup parmesian cheese, shredded


Cook pasta according to directions on package.

Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and cook for 5 minutes until done. Remove from skillet. Add remaining 1 tablespoon oil to the skillet. Add carrots and cook for 4 minutes. Add broccoli and garlic and cook for an additional 2 minutes. Add chicken broth, basil, parmesian and chicken to the skillet and simmer for 4 minutes over reduced heat. Serve chicken mixture over pasta.

Crispy Chicken


* 2 pieces chicken breasts, with skin
* 1 tablespoon sate seasonning
* 1 teaspoon olive oil
* 1 teaspoon butter
* 2 cups cooked white rice
* 1/2 cup button mushrooms, sliced
* 1 tablespoon soy sauce
* 1 cup snap peas


Cook the rice.

Rinse chicken and pat dry. Cut off any fatty pieces of fat. Season both sides of the chicken breasts with sate seasoning. In a small saute pan, heat butter and olive oil over medium high heat. Add chicken breasts, skin side down. Flip after 6 minutes, then check after another 3 minutes; turn heat down if it is too brown.

Bring a small pot of water to boil, add peas and cook for 3 minutes. Drain and rinse quickly to stop cooking.

Set aside peas and chicken.

Drain most of the fat from the fry pan, add mushrooms and cook for 2 minutes. Add soy sauce, stir, then add 1/2 of the rice. Toss the rice gently to coat. Season with salt and pepper.

Serve rice, chicken and peas together.

White Cheese and Sausage Pasta


* 1 pound spicy sasuage
* 2 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 6 cups cooked ziti
* 3/4 cup parmesian cheese
* 1/4 teaspoon salt
* 1/2 cup mozarella cheese, shredded


Preheat oven to 400?.

Cook pasta according to directions on the package. Drain.

Remove sausage from casings. In a skillet over medium heat, cook sausage until browned. Drain well and set aside.

Melt butter in pan over medium heat. Add flour. Gradually add milk, stirring with a whisk until smooth. Cook until thick, for about 8 minutes, then remove from heat.

Combine sauce, sausage, pasta, paremsian and salt in a large bowl. Spoon into an 11 x 7 baking dish coated with cooking spray. Sprinkle with mozzarella. Bake for 20 minutes.

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Easy Vegetable Soup


* 1/2 onion, diced
* 1 clove garlic, diced
* 2 stalks celery, sliced
* 1 can chicken broth
* 1 can diced tomatoes, drained
* 1 cup green beans
* 1 teaspoon salt
* 1/2 teapoon pepper
* 2 tablespoons red pepper flakes
* 1/2 cup frozen corn


In a large stock pot saute onion, garlic and celery. Add chicken broth, tomatoes, green beans, salt, pepper, and red pepper flakes. Bring to a boil, reduce heat and simmer for 15 minutes. Add corn, simmer for an additional 5 minutes.

Spicy Chicken and Basil Stir Fry


* 6 tablespoons chicken broth
* 2 tablespoons teryaki sauce
* 2 teaspoons brown sugar
* 1/2 teaspoon cornstarch
* 2 tablespoons vegetable oil
* 1 red bell pepper, cut into strips
* 1 or 2 thai or jalapeno chilies, cut into small rounds
* 2 cloves garlic, minced
* 4 boneless, skinless chicken breasts
* 3/4 cup fresh basil, sliced
* 3 green onions, cut into 3 inch pieces


In a medium bowl, whisk together chicken broth, teryaki sauce and brown sugar. Add cornstarch and whisk until corn starch and sugar are dissolved. Set aside.

Cut chicken breasts into one inch cubes.

In a saute pan on medium-high heat, saute bell pepper in vegetable oil for 1 minute. Add chili to taste and garlic, saute for 1 minute. Add chicken pieces, saute until cooked through. Stir in basil and green onions, saute for 1 minute until onions are barely wilted. Whisk sauce mixture and pour into pan. Cook just until liquid comes to a boil. Serve with rice.

Williams-Sonoma Collection Series, Chicken by Rick Rodgers

Spicy Black Bean Soup


* 2 cans black beans
* 1 can chicken broth
* 2 NY Spicy Sausages (from Costco)
* 3 celery sticks, chopped
* 1 medium onion, diced
* 3 cloves garlic, diced
* 1 chipotle pepper, diced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* a few drops tabasco sauce


Saute sausages in a saute pan on medium-high heat for 30 mninutes, turning often. Chop them into bite size pieces and set aside.

Saute onion, celery and garlic in a large stock pot. Add black beans, chicken broth, sausages and chipotle pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Add salt, pepper and tobasco.

Sichuan-Style Chicken With Peanuts


* 2 tablespoons soy sauce
* 2 tablespoons sake
* 1 teaspoon cornstarch
* 1 teaspoon sesame oil
* 1 1/2 pounds chicken breasts, cut into bite size pieces

* 1/2 cup chicken broth
* 2 tablespoons sugar
* 2 1/2 tablespoons soy sauce
* 2 tablespoons sake
* 1 tablespoon Worcestershire sauce
* 1 1/4 teaspoons cornstarch
* 1 teaspoon sesame oil

Stir Fry
* 2 tablespoons vegetable oil
* 2 tablespoons green onions, minced
* 1 1/2 tablespoons fresh ginger, peeled and minced
* 1 1/2 tablespoons garlic, minced
* 1 tablespoon chile paste with garlic
* 1 1/2 cups water chestnuts, drained and sliced
* 1 cup green onion tops, cut into 1/2 inch pieces
* 3/4 cup unsalted peanuts
* 6 cups cooked rice


Combine marinade ingredients in a medium bowl. Cover and refrigerate for 20 minutes.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium high heat. Add the chicken mixture and stir fry for 4 minutes, or until the chicken is done. Remove chicken from pan.

Combine sauce ingredients in a medium bowl. Heat 1 tablespoon vegetable oil in pan. Add the minced green onions, ginger, garlic and chili paste; stir fry for 15 seconds. Add sauce mixture and cook for 1 minute until thick. Stir in cooked chicken, water chestnuts, green onion tops and peanuts. Cook 1 minute or until heated. Serve with rice.

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