Healthy & Delicious: Basil Chicken Pasta Recipe

My mother in law, Sue, made this the other night and it was so good that I am keeping it. I like that it resembles chicken cacciatore but is so much lighter. The recipe calls for boneless skinless chicken breast, but I think it would be better with thighs. Probably because they are much more full flavored and moist. However if keeping it healthy as intended, then yes, use breast.

The pasta you choose is key. She used angel hair. The thought of heavy rigatoni or penne would take away from this dish. 

Ingredients
8 ounces (1/2 package) pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

Directions
1. In a large pot of salted boiling water, cook pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, sugar, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

3. Toss sauce with hot cooked pasta to coat. Serve with Parmesan cheese.

Recipe and photo courtesy of https://www.seriouseats.com/recipes/2008/12/healthy-and-delicious-basil-chicken-pasta-recipe.html

Chicken Cacciatore - CHECK

Well this recipe was a success! It satisfied my craving I've had for a while - chicken cacciatore that is - and my family loved it! They never heard of it before so it was a great treat. We made some cheesy french bread to go with it, but used Swiss cheese as we were out of mozzarella - this paired with a glass of wine really added the finishing touch that was needed.

My husband's only request for next time was to use angel hair or vermicelli instead of spaghetti. Sounds like there will be a next time...

Chicken Cacciatore

How funny that I was just thinking about searching a recipe for Chicken Cacciatore last night and then happened to run across this one by mistake on Beth's blog today? Guess I'll have to really try it this week. Hopefully it won't be one of those "think about it then forget about it" ideas. My husband hates spaghetti but maybe if he tries this he will change his mind. One can hope, right?

Hearty, Italian "hunter-style" chicken

6 boneless chicken breasts, cut in chunks
1/4 c. flour seasoned with
1/4 tsp salt and a dash  of ground pepper
2 Tbl. olive oil
2 med. onions, sliced
3 green bell peppers, halved and sliced into strips
2 cloves garlic, crushed
4 oz fresh mushrooms, sliced
1 can ( 14.5 oz ) diced tomatoes
1 can ( 15. oz) tomato sauce
1/2 cup dry red or white wine
1 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano
1 tsp basil
1 bay leaf

Heat olive oil in a large covered skillet.  Place seasoned flour in a ziploc bag and add chicken, toss chicken in flour and remove, shaking off excess.  Brown in oil for 5 - 8 minutes. Remove chicken form the pan. Add onions, peppers, mushrooms, garlic; cook and stir over medium heat until crisp-tender.  Add remaining ingredients, stir, and add the chicken.  Cover tightly and simmer on med. low  for 10-15 minutes until chicken is cooked and vegetables are soft.  Remove bay leaf before serving. Serve over cooked rice or spaghetti. 

Mother In Law's Pasta Salad

1 Bag salad macaroni
1 Regular bottle cucumber ranch dressing
1 Large cucumber
2 Medium tomatoes
1 Tablespoon dill weed
1 Tablespoon Bon Appetite seasoning
Salt to taste

Directions:

Boil salad mac per directions, or to your taste. I like my pasta firm in my salad. Cool off in fridge or room temperature. Meanwhile skin cucumber and dice into small pieces. Same with tomatoes. Once macaroni is cool, add salad dressing until pasta is evenly Incorporated. Add tomatoes and cucumbers. Add seasonings to taste. 1 tablespoon is a rough estimate. Chill or serve room tempurature. Makes a large bowl.

South of the Border Shrimp and Pasta

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
2-3 cloves garlic, minced
2 green bell peppers, chopped
2 cans (15 oz) tomatoes
4 oz sliced jalapenos (adjust per taste)
2 teaspoons chili powder
1 lb large shrimp, cooked and peeled
8 oz small pasta shells, cooked and drained

Directions:

Heat olive oil in large skillet; add onion garlic and bell peppers. Sauté until onion is translucent. Stir in tomato sauce, jalapenos and chili powder. Bring to a simmer then reduce heat and let simmer 15 to 20 minutes. Stir in the cooked shrimp and pasta and continue to cook until heated through. Top each individual serving with a dollop of fat-free sour cream slices of avocado and sliced black olives.

Makes: 6 servings

Nutrition Information:
Calories 340; Fat 5g; Sat Fat 0.5g; Cholesterol 175mg; Sodium 430mg; Carbohydrate 38g; Fiber 5g; Protein 35g;
DV: Vitamin C 80%; Vitamin A 35%; Calcium 10%; Iron 20%;

Mac N Cheese

Mix first: 3 C milk
5 TB mayonnaise
2 eggs
27-32 shakes of Maggis /liquid spice
Salt and Pepper
1 lb grated cheese/ set aside enough to top the noodles

Boil 16 oz noodles: 2 thick cut slices of ham, diced: 3/4 C onion diced. Let noodles cool slightly, add sauce and grated cheese to the noodles, then ham and onions. Put in baking dish 9 x 13, top with cheese and bake at 350 for 25 min. *note: We cut two slices of ham about 3/8" -1/2" thick and then cube it.