Wednesday, March 11, 2015

Saucy pasta and chicken.

I often get asked where do you get your inspiration for the recipes you cook.  Wheel, to answer that honestly, everywhere.  I know that's kind of a broad stroke, but it's true.  It might be another blog, a magazine, or just the cover, it might be a friend, or family member, or maybe a memory. I've even been inspired by a conversation with my favorite cheese monger.  You name it, I am inspired by food.  Guess that's why I'm called a foodie?

That being said, recently I came across this magazine.

It's not a regular magazine I've seen on the stands, but it really caught my eye.  Unfortunately, my husband doesn't eat meat, so first thing to go was the bacon.  But if you like bacon, by all means keep it in. One thing he does enjoy are Sundried Tomatoes, naturally I substituted them.
I also added Sautéed Mushrooms (I used my newly found method, click the link).

Saucy Pasta with Chicken

1 lb rigatoni pasta
½ bag peas 
2 boneless skinless chicken breasts, cooked and sliced
¾ cube of unsalted butter
Chicken stock
1 lb sliced mushrooms
1 shallot, diced
1 jar sundries tomatoes, julienne, drained 
½ cup flour
Salt and pepper
1 lb Parmesan, shredded
1 pint cream

Boil pasta according to package, in the last minute add the peas.  Drain and rinse in cold water to stop cooking.

Meanwhile, melt butter over medium heat, add shallots and heat until translucent. Add mushroom and cook until browned.  Add flour and cook until combined.  Add chicken stock and allow to thicken. Continue to add stock until sauce thickly covers spoon. Add ½ cream, and ½ parm. Whisk until smooth.  Add more stock to thin down sauce, and add rest of parm.
Put pasta back in boiling pot, add drained sun dried tomatoes, chicken, pasta and peas. Add sauce on top and gently toss.

Most of the ingredients

Mushrooms, before microwaving them

Sauteing the shallots and mushrooms

Pasta and Peas

Sauce, before cream and cheese

Pasta, all tossed.

Asian Bow Tie Pasta Salad

One of the most asked for recipes I have ever received, is this Asian Bow Tie Pasta Salad.  We first came across the recipe when we were visiting and helping cater a friend’s birthday party.  From time to time, I have omitted the chicken, and just had a pasta salad.  I have also allowed my lazy self to use a pre-bottled Toasted Sesame Salad Dressing.  No matter how you cut it, this salad is a winner!

Thank you Mary-Margarita for sharing this wonderful recipe with me, and the world.

Asian Bow Tie Salad

3-6         Boneless skinless chicken breasts (optional)
1 bottle  Kikkomans teriyaki marinade and sauce

16oz       Bow tie pasta
10 oz      Fresh spinach
6 oz        Dried cranberry
33 oz      Mandarin oranges, drained
16 oz      Water chestnuts, drained (I roughly chop)
½ cup     Fresh chopped parsley
1 bunch  Green onion, chopped
¼ cup     Sesame seeds
6 oz        Honey roasted peanuts

1 cup     Oil
⅔ cup    Teriyaki sauce
6 T         Sugar
Salt & pepper
⅔ cup    White vinegar

Marinate chicken in teriyaki sauce over night.  
BBQ chicken until done.  
Cut into bite size pieces, cool.
Blend dressing and cook pasta al dente.  
Allowed cooled pasta to rest in dressing for 2 hours before adding other ingredients.
Toss all ingredients, serve immediately. 

Bob's Note: If not serving immediately, leave out spinach, and add when read to serve.