Fettuccine with Tequila Cream Chicken

Ingredients:
1 pound Dry Spinach Fettuccine
1/2 cup Fresh Cilantro; chopped
2 tbsp Fresh Garlic; minced
2 tbsp Jalapeno; chopped
3 thsp Butter; unsalted
1/2 cup Chicken Stock
2 tbsp Gold Tequila
2 tbsp Fresh Squeezed Lime Juice
3 tbsp Soy Sauce
1 1/4 pound Chicken Breast; skin removed
1/4 slice Medium Red Onion
1 whole Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Green Bell Pepper
1 1/2 cups Heavy Cream

Instructions:


1. Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set

California Pizza Kitchen Chicken Tequila Fettuccine

1 pound dry spinach fettuccine (or 2 pounds fresh) 1/2 C. chopped fresh cilantro (2 tablespoons reserved for garnish/finish) 2 Tbsp. minced fresh garlic

2 Tbsp. minced jalapeno pepper

aside.

3. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

4. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.

5. Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

Sausage and Spinach Pasta

Ingredients:
1lb Italian sausage meat; (mild/spicy or mixed)
1 large spanish onion; halved and sliced
olive oil
1 1/2 cup Chicken bouillon
1lb Pasta; (fusillis or pennes)
4 cups Baby spinach
4 tablespoons Parmesan or pecorino; shredded

Instructions:


Heat oil in a large skillet. Cook onion until slightly colored.

Add sausage meat breaking it up and cooking it until it changes color.

Pour in a cup of bouillon and reduce to combine the flavors.

In a large pot of salted water cook the pasta as per product instruction.

Drain pasta and toss with baby spinach, salt and pepper to taste.

Warm the rest of bouillon and add pasta to skillet.

Mix in the cheese and serve.

Pasta Primavera

Ingredients:
12 stalks Asparagus; chopped into 1-2 inch pieces
1/2 cup Chicken Stock
1/4 cup Cream
4 cups Farfalle pasta; dried
1 whole Red bell pepper; chopped
1 whole Carrot; chopped
1 medium Onion
2 tablespoon olive oil
1 tablespoon Oregano
1 teaspoon Salt
1 tablespoon Herbs de Provence; or other herb seasoning
2 cloves Garlic; crushed
1 cup Mushroom; sliced
1/4 cup Dry White wine
3 tablespoon Parmesan cheese; grated

Instructions:


Bring large pot of water to rolling boil. Add farfalle. Boil for about 8 minutes; remove while still firm in the middle. (Farfalle will cook further as they cool, and in sauteing step.)

Heat large pan. Add olive oil and saute onions and garlic. Add mushrooms and sautee until brown on edges. Remove.

As usual when you saute, start with the longer-to-cook vegetables and add the quicker-cooking ones. Start with carrots and peppers, saute for a few minutes and add asparagus last.

Add pasta, chicken broth and wine and bring to a boil. Reduce for two minutes. Turn down to low, add herbs and stir in cream. Top with parmesean and serve with tossed salad.

Linguini in Paradise

Ingredients:
10 oz Linguini; or fettucine or thin pasta
1/4 c olive oil
1/2 c Butter or margarine
4 large cloves Garlic; pressed
1 md Onion; finely diced
1/2 c Sweet red pepper; diced. OR
1/4 c Dried parsley flakes
1/2 c Dry white wine
8 oz Shrimp; cleaned, deveined OR
8 oz Chicken meat; cooked
8 md Mushrooms; sliced, sauteed
1/2 c Parmesan cheese

Instructions:


Cook pasta according to package directions. Drain and toss with olive oil. Melt butter in skillet. Add garlic and onion and saute until onion is tender. Add sweet pepper. Add parsley flakes and white wine. Pour mixture over pasta and toss until blended. Add shrimp, mushrooms and cheese. Toss and serve immediately.

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Crostoli (Italian Bow Tie Cookies)

This is one of my favorite Italian cookies. It's a deep fried cookie dough dipped in honey (my two favorite things -deep frying and honey!).

Ingredients
3 eggs
1 tablespoon oil
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon peel
1 teaspoon baking powder
approximately 3 cups all purpose flour


Instructions


Step 1: Mix eggs, oil vanilla, lemon peel and sugar.

Step 2: Make a well with flour. Pour wet ingredients into center and gradually work in.

Step 3: Add enough flour to make a stiff dough. Let dough rest for 20 minutes.

Step 4: Roll dough into very thin strips using a pasta machine. Cut and shape into bow ties.

Step 5: Deep fry in oil until golden. Pour honey over cookies while still warm.

Struffoli {Honey Balls}

Ingredients
6 eggs
1 cup granulated sugar
1/2 pound butter
4 1/2 cups all-purpose flour
4 vanilla beans
2 tablespoon baking powder
1 gallon vegetable oil
1 pound honey
1 small jar candy sprinkles
Directions


Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.

Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.

Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.

Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.

In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.