Penne Rigate with Creamy Garlic Sauce
Prep and cook time: 15 minutes
5 1/3 cups (16 oz) penne rigate
2 Tbls butter
2 large clove garlic, minced (I add a little more)
2 Tbls flour
3/4 cup chicken broth
3/4 cup milk
2 tsp dried parsley flakes
salt and pepper to taste
1/3 cup grated parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, in a small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper, and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately.
I cut up a few chicken breasts into bite sized pieces, dip them in a mixture of melted margarine (Maybe 4 Tbls) and a few drops of Worchestershire sauce, and then coat them with a mixture of bread crumbs, cracker crumbs, parmesan cheese, and Italian seasonings (I use whatever I have around). I cook the chicken nuggets at 450º for 7-9 minutes. The kids love them, and I think they taste a lot better than the nuggets you get at fast food places!
Mix marg with red pepper; mix with potatoes. Bake at 450º for 30-40 minutes, turning every 10 min.
Honey mustard dip:
1/2 cup mayonaise
4 tsp dijon mustard
1 Tbls honey
Stir and serve cold with fries and nuggets.
2 Tbs vegetable oil
2-3 lbs boneless skinless chicken, cut into 1-2 inch pieces (dark meat is also great in this recipe)
1 cup chopped onion
1 clove garlic, finely chopped
½ cup chicken broth
2 Tbs paprika
1 tsp salt
¼ tsp pepper
¾ cup chopped tomato
1 green bell pepper, cut into ½-in strips
1 cup sour cream
1. Heat oil in 12-in skillet over med heat. Cook chicken in oil about 15 min or until brown on all sides; remove from skillet.
2. Cook onions and garlic in oil in skillet over med heat about 3 min, stirring occasionally, until onions are crisp-tender; drain oil from skillet.
3. Stir broth, paprika, salt, pepper, and tomato into onion mixture in skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
4. Stir in bell pepper. Cover and simmer 10-15 min longer until chicken is cooked through. Remove chicken from skillet, keep warm.
5. Skim fat from liquid. Stir sour cream into liquid. Heat over medium till heated through. Serve over hot cooked rice.
Soften 1 Tbs yeast in ¼ cup warm water and 1 tsp sugar for 10-15 min. until spongy (in small bowl).
Mix together in large bowl:
¼ cup oil
¼ cup honey
2 ½ cups hot water
1 Tbs. Salt
Add 5 cups wheat flour and mix well.
Then add the yeast mixture and 2-3 cups flour.
Knead or mix in a stand mixer.
Let rise in a warm place (in a greased bowl, covered with plastic wrap and a towel)–1 hour or until doubled.
Split the dough in half and form into two loaves. Place into two greased bread pans, cover with plastic wrap, and let rise in a warm place until the dough reaches the top of the pans.
Bake (uncovered) at 375° for 30-35 minutes. Cool on a rack…but be sure to eat a piece while it’s hot!
VARIATION: (how we make this a meal) I make half of the dough into a loaf and then use the second half of the dough to make thick whole wheat tortillas. All you do is take a small handful of dough and roll it out into a flat circle (you want it to be thin!). Place the circle of dough onto a heated (medium-high) DRY skillet (no oil needed). Heat on each side for appx. 2 minutes (time may vary with your stove–just watch for the bubbles and golden brown color).
Fill heated tortillas with tuna, lunch meat, chicken salad, or anything else you might put into a sandwhich. They are a family favorite!!
© 2008, Food Fun Family. All rights reserved.