sf's COD 10906
Hot off the presses..... WORDS WOMEN USE ***************** FINE This is the word women use to end an argument when they are right and you...
Depends on your situation. By situation I mean what type of kitchen/cookware/grills do you have. Also what does the other person like? Anyway the recipe below should do. Serve with a nice crisp wine, crusty bread and maybe a dipping sauce and a salad.
* Exported from MasterCook *
Angel Hair Pasta with Roasted Pepper Salsa and Chicken
Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : National Pasta buttociation Pasta Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Angel Hair or Capellini pasta -- uncooked 2 red bell peppers OR 1 red bell pepper AND 1 yellow bell pepper 3 tablespoons finely shredded fresh basil 1 teaspoon balsamic vinegar OR 1 teaspoon fresh lemon juice 1 clove garlic -- minced 1/4 teaspoon salt -- or to taste Pepper -- to taste 1 tablespoon olive oil OR 1 tablespoon vegetable oil 8 ounces boneless, skinless chicken breasts -- cut into small cubes 1/2 cup chicken broth
Penzeys for Christmas
Something to try for those that may be thinking of Christmas gifts.... While placing my order for just five things I'm out of, I thought about...
Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let them stand until cool. Cut the peppers in half lengthwise and remove the stems and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.
Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared and refrigerated up to one day in advance.)
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and stir until cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30 seconds, scraping up the brown bits that stick to the pan. Remove the skillet from the heat.
Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the chicken broth to the skillet with the chicken mixture. Return the pasta to the pot. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta. Season to taste. Serve hot.