Recent cookery.
Skillet Penne with Chicken Sausage, Sun-Dried Tomatoes and Spinach
From Pasta Revolution
Strictly speaking I think they want you to go with raw sausage here (since it says to remove the casings, which isn’t really a thing with precooked), but the only place I was sure of getting chicken sausage was Trader Joe’s, and only after I’d bought it did I remember I wasn’t supposed to be getting precooked. (I got the Andouille flavored variety.) Basically, you cook the sausage in olive oil, add garlic, then add in a couple cups of chicken broth, a couple cups of water, a half cup of sun-dried tomatoes, a bit of salt and a half pound of penne. Cook at a simmer for 15-18 minutes, then stir in 6 ounces of baby spinach a handful at a time until it’s all wilted. Season with salt and pepper to taste, and serve with grated Parmesan. Despite my substitution it worked pretty well.
Pasta with Chicken, Mushrooms and Red Wine
From How to Cook Everything Fast
In a large pot, get water boiling for pasta, add a pound of cut pasta and some salt to said water whenever it’s ready. Meanwhile, cut up some boneless chicken breast (it says an 8 oz one, i just fudged) into half inch chunks and get a tablespoon each of olive oil and butter heating in a skillet on medium high. Put the chicken chunks in, salt and pepper them, and let them cook undisturbed for a couple minutes,. Then start stirring them occasionally and continue cooking until there’s no longer any pink visible. Transfer them to a plate, then add another tablespoon each of olive oil and butter. Then add a pound and a half of sliced mushrooms (I used white/cremini since that’s what was easily available, but bella or shiitake work too), salt and pepper them, and cook for 5-10 minutes while they soften. Mince some garlic and add it to the mushrooms as they cook. Once they’re soft, add 3/4 cup red wine (or white, if you prefer) and return the chicken to the pot. Cook until the wine’s reduced by about half, then put it on very very low waiting for the pasta to be done. Once it is, turn back up to medium high, add the drained pasta to the skillet, add chopped fresh parsley and grated parmesan (and salt and pepper to taste), and toss. Let me tell you, if wine tasted as good to drink as it does to cook things in I would be an alcoholic dying in a gutter right now. Also not normally a huge fan of mushrooms but they really work here. Also I made this at like 1 AM Friday morning because I was just that lazy on Thanksgiving.
Spaghetti with Cherry Tomatoes, Olives, Capers and Pine Nuts
From Pasta Revolution
Halve two pounds of cherry (or grape, in my case) tomatoes and toss them with a quarter cup of olive oil, capers, sliced garlic cloves, sugar, salt, pepper and red pepper flakes, then spread them on a rimmed baking sheet and roast at 350 degrees in the oven for 35-40 minutes. Let them cool. In the meantime, make spaghetti.
Once those are both ready, put the tomato mixture into the pot with the spaghetti, a bunch of chopped pitted kalamata olives, some toasted pine nuts, and (theoretically, fresh) oregano and toss. Serve with Pecorino Romano cheese. Voila.
