Everyone swears I'm Italian when they first meet me...short of having traveled there to study art history (pics of part of the adventures are below), I wouldn't know penne from rotini if it weren't written on the box. I have yet to venture into making fresh pasta yet because I think it would be more messy than fun. I figure the the people at Barilla can stick to what they do best, and I will go right on knowing what my place is in the Italian kitchen.
I'm more than happy to stir up the old gravy v. sauce debate, but for all intents and purposes these recipes do not include mine for fresh (insert appropriate choice here). I am somewhat hesistant to share it quite yet, that might be one of the ones I keep a secret. Also, life can get pretty hectic and there's no shame in going with store bought stuff. With these recipes, you will have the tools to throw together very cost-effective, quick meals (I want to promise 30 minutes or less, but it still takes me until about 9pm to get dinner on the table no matter what time I start).
For those of you traditional Italian cooks, your grandmothers will probably be none to happy with the somewhat "fakeout version" of the old classics I have presented here...but once you try them you will see how you can make it seem like you spent all day slaving over the stove when you really just walked in the door after a 12 hour shift.
Chicken Parmesan
1 lb boneless skinless chicken breast halves
1/2 bottle Wish bone House Italian salad dressing
½ container Progresso Italian style bread crumbs
½ block packaged mozzarella cheese, sliced into ¼” slices
Vegetable oil (enough for shallow frying, about 1/2 inch up the sides of the pan)
Place Italian dressing in one thick paper plate and bread crumbs in another. Dip chicken breasts in dressing, then coat evenly in bread crumbs and shake off excess.
Heat oil in nonstick pan over medium heat until the end of a wooden spoon sizzles in it. Place chicken breasts in oil, making sure not to crowd the pan. Flip after 4-5 minutes once browned. Remove from pan after second side is thoroughly browned.
Place fried chicken breasts on ungreased cookie sheet on top of nonstick foil. Place one slice of mozzarella on top of each piece of chicken. Bake in oven at 350 for 10-15 minutes, and keep warm in turned off oven until ready to serve.
One Pot Chicken Pasta
2 boneless chicken breasts, cubed
2 tbsp olive oil
½ onion, chopped
½ lb dry pasta – any shape works other than spaghetti
1 jar of tomato sauce
1 jar of water
S&P to taste
Cubed or shredded mozzarella if desired
Heat olive oil in a large pan over medium heat. Add chicken and onions, stirring occasionally until lightly browned (about 5 minutes).
Raise heat to medium-high. Add dry pasta, sauce, and water, stirring well to combine. When sauce starts to boil, reduce heat to medium-low and cover. Set timer for 15 minutes.
Stir every 5 minutes to prevent the pasta from sticking together. If the sauce seems too dry, add more water, ½ cup at a time.
Taste a piece of pasta after 15 minutes. If the pasta is cooked, dinner is ready to serve. Add mozzarella (if using), stirring to combine. Cover pot briefly to allow cheese to melt.
Quick Ziti
1 lb ziti
1 jar tomato sauce
1 equivalent jar water
1 (15 oz) container ricotta cheese
2 c shredded mozzarella
In a pan, bring sauce and water to a boil and add dry pasta. Cook 8-10 minutes, stirring occasionally, until pasta is slightly undercooked. Remove from heat and add ricotta cheese to pan and stir. Pour mixture into a baking pan. Top with mozzarella cheese. Bake 10 minutes until cheese is melted. Serve hot.
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