Recipe: Chicken Linguini , Broccoli Florets, and Strawberry Napoleans Dinner
MenusHi Everyone!
Yesterday while ironing, I caught Everyday Italian with Giada DeLaurentiis. She was making Chicken Linguini that looked so delicious! So, I decided to make that dinner today, especially after reading all the great reviews on Food Network.
For dessert, I decided on Strawberry Cream Napoleans. The strawberries are so abundant this time of the year. Prices are very low now and the recent chilly weather further brings out the sweetness in the berries. The Strawberry Festival kicks off this Thursday and they have the BEST Strawberry Shortcakes around...sweet, red, juicy, berries piled high on light spongecake and then topped with whipped cream can make your day! I can't wait for the fields to open, don a straw hat and old sneakers and go picking!
Besides tasting great, strawberries are good for you. One of their biggest benefits is their cancer-fighting capabilities, thanks to the antioxident lycopene.
The recipe for the chicken linguini seems long but if you love to be in the kitchen, this dish is well worth the fun of putting it together!
Happy Cooking! Gina
Chicken Linguini
source: Everyday Italian, Giada DeLaurentiis
serves: 6 to 8
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Broccoli Florets with Meyer Lemon Olive Oil
source: Everyday Italian, Giada DeLaurentiis
serves: 6
Salt and freshly ground black pepper
1 1/2 pounds broccoli florets
3 tablespoons Meyer lemon olive oil
Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.
Strawberry Cream Napoleans
source: The St. Petersburg Times
1 package of frozen puff pastry
1 box of instant vanilla pudding
1 quart of strawberries
powdered sugar
whipped cream
1. Follow instructions in back of puff pastry box to know when to handle the pastry. Cut the pastry sheets into 8 equal rectangles. Bake according to package directions.
2. Meanwhile, wash and slice strawberries. Set aside.
3. Follow instructions on how to make the instant pudding with milk. Set aside.
4. Layer one baked rectangle with instant pudding, sliced strawberries and whipped cream. Top with another rectangle and sprinkle with powdered sugar. Makes 4
Yesterday while ironing, I caught Everyday Italian with Giada DeLaurentiis. She was making Chicken Linguini that looked so delicious! So, I decided to make that dinner today, especially after reading all the great reviews on Food Network.
For dessert, I decided on Strawberry Cream Napoleans. The strawberries are so abundant this time of the year. Prices are very low now and the recent chilly weather further brings out the sweetness in the berries. The Strawberry Festival kicks off this Thursday and they have the BEST Strawberry Shortcakes around...sweet, red, juicy, berries piled high on light spongecake and then topped with whipped cream can make your day! I can't wait for the fields to open, don a straw hat and old sneakers and go picking!
Besides tasting great, strawberries are good for you. One of their biggest benefits is their cancer-fighting capabilities, thanks to the antioxident lycopene.
The recipe for the chicken linguini seems long but if you love to be in the kitchen, this dish is well worth the fun of putting it together!
Happy Cooking! Gina
Chicken Linguini
source: Everyday Italian, Giada DeLaurentiis
serves: 6 to 8
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Broccoli Florets with Meyer Lemon Olive Oil
source: Everyday Italian, Giada DeLaurentiis
serves: 6
Salt and freshly ground black pepper
1 1/2 pounds broccoli florets
3 tablespoons Meyer lemon olive oil
Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.
Strawberry Cream Napoleans
source: The St. Petersburg Times
1 package of frozen puff pastry
1 box of instant vanilla pudding
1 quart of strawberries
powdered sugar
whipped cream
1. Follow instructions in back of puff pastry box to know when to handle the pastry. Cut the pastry sheets into 8 equal rectangles. Bake according to package directions.
2. Meanwhile, wash and slice strawberries. Set aside.
3. Follow instructions on how to make the instant pudding with milk. Set aside.
4. Layer one baked rectangle with instant pudding, sliced strawberries and whipped cream. Top with another rectangle and sprinkle with powdered sugar. Makes 4
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute