August Harvest – Tomato Sauce Fresh off the Vine

Here in the Northeast it’s time to start harvesting what we planted in the late Spring. The tomatoes and zucchini are ripe on the vines, the herbs are fragrant and time to start cooking some dishes with them. Last time I posted my zucchini bread recipe and the other week some nice salads for using those cherry tomatoes this Summer. Have you tried that Orzo salad recipe yet? It’s a wonderful side dish with grilled meats.

There is nothing better than the taste of ripe tomatoes from the garden. I love using ripened cherry tomatoes for salads, Roma tomatoes for creating yummy pasta dishes or sliced Beefsteak tomatoes for putting on juicy burgers that were cooked on the grill. The possibilities are endless.

Here is my delicious recipe using fresh Roma tomatoes on pasta. We are a bit partial to having this fresh sauce on angel hair but you can use what ever pasta you prefer. The juicy chunks of fresh tomato, along with a simple garlic and basil sauce flavors this pasta dish. An easy Summer dish for you to enjoy at home.

So whether or not you are growing your own tomatoes or buying them from the market or vegetable stand this is a recipe you should really try.

Fresh Roma tomato sauce over angel hair pasta

Fresh Garden Tomato Sauce over Pasta

A simple fresh tomato sauce recipe made with just barely cooked tomatoes, garlic, basil and seasonings comes together in no time!

2 1/4-1/2 pounds ripe tomatoes (I’ve often used Roma, or Cherry but any tomato you have on hand.)

3 tablespoons Olive Oil

1 tablespoon fresh Lemon Juice

1/2 teaspoon Sugar, optional

1/4 cup Fresh Basil Leaves – chopped

1 Tablespoon Fresh Flat Leaf Parsley – Chopped

½ teaspoon Salt (to taste)

Freshly ground Black Pepper (to taste)

1 or more Garlic cloves – minced (depends how much garlic you like)

1 pound of your favorite spaghetti or angel-hair pasta or rotini/fusilli or penne

Freshly grated Parmesan cheese (Optional)

INSTRUCTIONS

Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem.

Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard any skin.

Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, parsley, basil, freshly ground black pepper and the minced garlic to the bowl.

Mix well. Let the mixture marinate while you cook the pasta.

Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions.

Reserve about a cup of the pasta cooking water before draining the pasta.

Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and the cup of the pasta cooking water.

Cook over medium-low heat for about 2 minutes, tossing gently and often, you want this step just long enough for the tomatoes to gently warm through and soften a bit.

Remove from heat and toss with Parmesan cheese.

Optional – You can add cooked shrimp or scallops to this dish if you would like to add a light seafood protein.

Fresh cherry tomato basil sauce over angel hair and cooked shrimp

Thank you for visiting!
Please share this site with your family and friends and ask them to join Recipes from a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Stay strong, Stay Safe and Keep positive!

The Zucchini are growing and time for a bit of a change

Well, here it is the end of July 2020. We are still social distancing, wearing our masks and keeping pretty much to ourselves and our family, thank goodness as I had missed them all so much. While I am happy to see the virus levels declining in the state where I live it has risen in other states and this makes me sad. So all I can do is encourage people to wear masks, wash your hands often and continue to do social distancing so our county can heal and get through this.

Hopefully you will have noticed I made a change to the the title of this blog. Now that I am fully retired Sundays is no longer my only day to cook. I have had the joy of cooking meals I would prepare on a Sunday during the week now. Not every day but more often than I used to. I felt it was time to update the title a bit. I hopefully have worked out all the changes and I should be able to move forward, if I find anything that still needs changes I will make them along the way and eventually get there.

So the zucchini are in from the garden and first thing I made was my zucchini bread and then for a meatless dinner we had zucchini pancakes served with sour cream and apple sauce.

I hope to make a few more loaves of zucchini bread for the freezer so we can have some for later in the fall. Served either spread with butter or my favorite cream cheese and a cuppa it’s a winner.

Here are my recipes that I used I hope you enjoy them.

Sorry I didn’t get a “pretty” plated shot of the zucchini pancakes but we had a hard time trying to keep from eating them as they were done frying.

The Barefoot Contessa’s Zucchini Pancakes

PREP TIME
10 minutes
COOK TIME
5 minutes
TOTAL TIME
15 minutes

Ingredients
2 medium zucchini
2 tablespoons grated sweet onion
2 large eggs, slightly beaten
6 to 8 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Instructions
Preheat the oven to 300 degrees F. (To keep the pancakes warm)
Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini,
add the remaining 2 tablespoons of flour.)
Heat a large (10 – 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan.
Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.

My Favorite Zucchini Bread

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24 – This recipe makes 2 loaves of zucchini bread

“A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.”

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts

Directions:

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

A Simple July 4th, 2020 Celebration

The 4th of July is a much loved holiday among Americans and I can’t imagine what’s not to love? Family, friends, barbecues, picnics, and the beach, the list goes on and on.

This year however, most families will probably not be having the larger celebrations that they may have had in previous years but people can still have smaller gatherings of family in their backyards. That is our plan for this year. I’ll send out a message to our kids and see if anyone wants to drop by, and even if they have other plans it can be just the two of us, our dogs and Cousin Brucie’s July 4th radio program. We will be sitting around the backyard fire pit enjoying great music and yummy food. It will still be fun.

As for the menu I think I will keep it simple this year.

Hamburgers and or Hot dogs on the grill with all the fixings

I’ll make either a homemade potato or pasta salad of some kind

Maybe some chips for snacking, our favorite wine and perhaps a fruit salad, dessert or both.

So here is a small parade of salad recipes I have made for get-together’s in years past, maybe you might like to try a few.

Orzo Pasta Salad

This easy salad is light and delicious

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Italian Style Bread Salad

You can get creative with this salad so feel free to add or substitute your favorites, it works well with what ever you have on hand

3 cup fresh Italian or French bread cut into cubes
6 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh oregano or basil
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. fresh mozzarella cheese, diced
1/4 lb. lb. fresh mushrooms, sliced and/or roasted red or yellow peppers sliced in strips
2 oz. thinly sliced Italian salami, or Genoa in strips or prosciutto
2 green onions, sliced or very thinly sliced red onion
1 bunch baby salad greens or favorite lettuce torn

Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil,
oregano, garlic, salt, pepper and pepper flakes together in large
bowl. Add remaining ingredients except greens; toss. Let stand 15
minutes. Add baby salad green, toss well and serve at once.
Makes 6 servings.

Instant Pot Potato with Egg Salad

PREP TIME – 10 minutes,

COOKING TIME – 4 minutes

ADDITIONAL TIME NEEDED FOR COOLING – 2 hours

This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time!
Cook hard-boiled eggs and potatoes together in the IP for quick, perfectly cooked eggs and potatoes every time.
This is our favorite Instant Pot potato salad recipe!

INGREDIENTS
6 medium Yukon Gold potatoes, peeled and large cubes
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
1/2 TO 1 cup chopped celery (as you prefer)
2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice
1 tablespoon yellow mustard
Salt and pepper to taste

INSTRUCTIONS
Put the steamer basket in the pressure cooker pot. Add the water, cubed potatoes, and eggs on top. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
Remove the steamer basket from the Instant Pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool completely.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes (you can now slice smaller if you prefer) and gently mix the mayonnaise mixture into the potatoes.
Peel and dice the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.
Chill at least one hour before serving.

Lastly an American favorite, Macaroni Salad. This recipe can be easily doubled for a large gathering.

Macaroni Salad

Dressing
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped green onions

Directions
Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Stay Healthy

Stay Strong

Stay at Home and remember to wear a mask when going out in public

Easy Summertime Supper

How about an easy chefs salad on a warm evening, simple to make for two or a few by taking your favorite veggies, maybe some leftover shrimp or diced deli ham and make matchstick slices of cheese and a light salad dressing of your choice. I sometimes set it up buffet style so the family can just dig in with their plates right from the kitchen counter. It’s easy clean-up afterward as everything is in the kitchen.

White Zinfandel Salad Dressing

If you are entertaining a group of friends you might want to consider this salad dressing as a part your summertime meal. it’s light and has a refreshing flavor.

1/4 cup White Wine Vinegar (I use Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine (I have also made this dressing using Moscato white wine and it was delicious too)

Pour Vinegar and Water into Salad Shaker

Add contents of salad pressing pouch, shake until well blended

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Summer Seafood – Linguine & Clams

As Labor Day approaches there is still time left to enjoy the fruits of the sea here on the East Coast. By this time I had my fill of BBQ meals so I thought I would share one of our favorites when getting together with friends and family, Linguine & Clams. No matter what the season is this meal is good anytime.

It’s simple to make and feeds a crowd. A fresh loaf of Italian bread, a delicious green salad, some white wine, and Parmesan cheese and you have a Summer feast.

linguine and clams

Linguine with Clams

1 pound dried linguine

1/2 cup extra-virgin olive oil

2 shallots, thinly sliced

5 to 7 cloves garlic, finely chopped

3 pounds littleneck clams, scrubbed clean and sand purged

1/2 cup fresh parsley, chopped

1 cup dry white wine (I prefer using Pinot Grigio when making seafood)

2-3 tablespoons unsalted butter, diced into small cubes

Salt and freshly ground black pepper

1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water.

Add linguine, stirring constantly to prevent it from sticking together.

Cook until al dente.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,

about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.

Pour linguine into a large serving bowl or large platter – arrange clams over linguine and pour the sauce overall.

Garnish with remaining parsley and lemon zest. Serve immediately.

A Dish from the Garden. Summer String Bean Salad with White Zinfandel Salad Dressing.

Since my husband retired last year he was looking forward to starting up a vegetable garden again. Really just the basics to pique his interest. Roma tomatoes, cherry tomatoes, cucumbers, snap peas, yellow wax beans, and string beans. The zucchini plants didn’t make it this year otherwise I’d be posting one of my many versions of zucchini bread. The herb garden did well with lots of fresh Basil, Parsley (flat and curly), Rosemary, Chives and some Oregano. I hope to expand it a bit more next year. This dish starts with great produce from the garden or your local vegetable stand. Here is my delicious Summer String Bean Salad with White Zinfandel Salad Dressing.

This recipe has no measurements. You can make as much as you need and season to taste. It’s a very flexible recipe.

IMG_2412

Summer Bean Salad

Fresh Blue Lake Green Beans, cook or steam but leave a bit firm.  (I used a combination of green beans and yellow wax bean this time)

Cherry Tomatoes sliced in half

Mozzarella cut into small bite-size cubes (You can also use Feta cheese or any semi-soft cheese to your liking cut into small bites)

Fresh garlic, grated fine on a Microplane. How much you use is up to your personal taste

Add your favorite herbs of choice. The dish in the photo has a chiffonade of some basil and parsley. Salt and pepper to taste.

Toss the bean salad with your favorite Oil & Vinegar dressing, or a squeeze of fresh lemon.

Here is one of my favorite ways to make salad dressing.

 

1012657_310011625803005_46043211_n

White Zinfandel Salad Dressing

1/4 cup White Wine Vinegar (I used Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine

Pour Vinegar, Water, Olive oil and white zinfandel into a Salad Shaker. Then add contents of the Good Seasons Italian salad dressing mix. Shake until well blended. Let it sit in the refrigerator for a few hours before using it.

I hope you will enjoy this dish and thank you for visiting my blog. Please share this site with family and friends.

 

 

Baked Parmesan Tilapia in the Instant Pot Vortex Oven with Basil Penne on the side.

I had been away a bit longer than I had planned. Since the beginning of Summer, my weekend time where I usually enjoy writing about my cooking adventures has been filled with vacation time, house projects, and several milestone birthday parties that needed planning, all great times but it means time away from my computer. So I am trying to pull back the reins to get back on track which can be difficult when you are an easily distracted person like myself.

One of the most exciting things I purchased while on vacation was an Instant Pot Vortex Oven. It is just what I needed now that we are empty nesters and don’t necessarily need to use our larger oven for smaller weeknight meals. Years back I had one of those Showtime Rotisseries which I loved using, but unfortunately during a kitchen renovation when we put it in storage the oven was damaged and became unusable. I enjoyed having a rotisserie for roasting chickens and roasts. While the IP Vortex is a bit smaller than the Showtime Rotisserie it will still do the job perfectly. So I have been having fun making dishes this hot Summer while avoiding heating up the house which is a plus.

Here is a photo of my first time cooking in the IP Vortex making chicken wings in the rotisserie basket and I also made home cut fries that turned out great.

One hot night this past week, I made an easy Baked Parmesan Tilapia in the IP Vortex oven. You can easily adapt this recipe to be made in any oven.

Baked Parmesan Tilapia

INGREDIENTS:

  • Two large pieces of Tilapia fish fillets
  • 1/2 teaspoon Old Bay seasoning for rubbing on to the fish
  • 1/4 cup mayonnaise
  • 2 Tablespoons of grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • coarse ground black pepper to taste

On a plate or small cutting board sprinkle the Old Bay seasoning on both sides of the fish. Mix the mayonnaise, parmesan cheese and garlic powder in a small bowl. With the fish still on the plate apply the mayonnaise mixture to the top of the fish. Transfer the fish to the baking tray. I set the oven to bake then baked these two lovely pieces of fish at 380 degrees for 12 minutes. They came out golden brown, moist and delicious. I served the fish with a few lemon slices and a side dish of penne pasta tossed with pesto made with fresh basil from our garden.

Basil Pesto Sauce

3 cups fresh basil leaves
1 1/2 cups chopped nuts walnuts, almonds, pignoli (pine) nuts or pecans
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Directions

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. Toss over warm pasta. (Note: You may want to reserve a cup of the pasta water to thin the pesto sauce should you feel it is a bit too thick)

Enjoy, and thank you for visiting my blog, I hope you will share it with family and friends.

Mother’s Day Planning – Luncheon Ideas

 

vintage mothers day

Thought I would post a few days early as Sunday I’ll be busy with my family and I thought I would share some Mother’s Day food ideas for anyone looking. I was always one to do lots of things for my mother throughout the year but I made sure I would do something a little extra special for Mother’s Day. Twice we took mom out to dinner and it was really a big mistake, restaurants are super busy, long wait times and they are looking to turn over tables as quick as possible, leaving you feeling rushed through a meal. So instead I would plan a nice day with an extra special dinner or Spring luncheon. Lunch was often a perfect choice, we would have the entire afternoon to enjoy being together and share some Springtime dishes.

The dining table would be nicely set and a floral centerpiece to pretty things up. Here are an assortment of the recipes I used over the years.

Sunshine Salad

I found this recipe years ago. When prepared for an evening meal, it’s called “Sunset Salad”.

8-10 Servings
Prep: 10 min. + chilling
Ingredients
•1 can (20 ounces) pineapple tidbits
•1 can (11-15 ounces) mandarin oranges
•1 package (3.4 ounces) instant lemon pudding
•1 cup quartered strawberries
•1 cup sliced ripe bananas

Directions

Drain pineapple and oranges, reserving juices. In a large bowl,
combine pudding mix with reserved fruit juices. Fold in pineapple,
oranges and strawberries; chill for at least 2 hours. Add bananas
just before serving. Yield: 8-10 servings.

Chicken Salad for Sandwiches

You can serve this salad on rolls, sandwiches cut in triangles or fill shells made from biscuits.

2 whole boneless chicken breasts
1 stalk celery
1 onions, quartered
1 cup celery, chopped
1 1/2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill (optional)
Directions
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.

Orzo Salad

orzo salad 2

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Salad Nicoise

Romaine Hearts
4 Hard-boiled eggs
1 can artichokes
Steamed Green Beans
3 Roma tomatoes cut into wedges
Nicoise olives (Greek pitted Olives)
Potatoes cooked and cut into quarters
1 sweet red onion, sliced into thin rings
2 cans of white solid tuna
Anchovies
Dressing
1 garlic clove minced
Lemon Juice
olive oil
Dijon mustard
Salt and pepper
Optional – Fresh chopped basil

Separate romaine heart leaves and arrange on a platter. Arrange hard-boiled eggs cut into quarters, green beans, artichokes, tomatoes, potatoes, and olives decoratively over lettuce leaves. Add the anchovies and onion rings. Break up tuna and arrange over vegetables. Drizzle with dressing.

Cucumber and Onion Salad

1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
1 small onion (sliced thinly)

In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and
onions; stir to coat. Cover and refrigerate for 2 hours. Yield: 6-8
servings.

20171225_110137

Deli Style Tuna Salad

You can easily make as much as needed by doubling or tripling.

One 6 oz can albacore tuna
1/4 cup coarsely chopped celery
1 Tbsp coarsely chopped onion
2 Tbsps drained sweet pickle relish
4 Tbsps mayonnaise
2 tsps fresh lemon juice
Salt and pepper to taste
Place all ingredients in food processor and process until consistency of pate.

Tomato & Onion Salad

3 large Tomatoes – sliced into wedges or slices if your prefer
1 small to medium sweet red onion – size depends how much onion you prefer
3 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons fresh minced parsley (or 1 tablespoon dried parsley)
2 teaspoons fresh basil leaf (or ½ teaspoon dried basil)
2 cloves garlic, finely minced

Directions:

Peel the onion and cut into thin rings. Add slice vegetables into a glass bowl.
In a small bowl, whisk together remaining ingredients.

Pour over tomatoes and onions.
Cover and allow to stand 30 minutes at room temperature or longer, refrigerated.

Serve with a nice loaf of bread.
20140702_073544

Skillet Chicken Cacciatore

chicken cacciatorre

I am all about making a good meal at home even on a weeknight. I look for easy recipes that take less than an hour from start to finish, recipes that don’t take too much time to prepare but are flavorful and might go even with a nice glass of wine after a busy day. Here is my weeknight one-pot chicken cacciatore.

Skillet Chicken Cacciatore

Serves: 4

Ingredients

1/2 cup all-purpose flour

1 teaspoon salt, divided

1/4 teaspoon black pepper

2 – 2 1/2 pounds boneless, skinless chicken breast, cut into cubes

4 tablespoons olive oil, divided

1 pound fresh mushrooms, quartered or sliced

2 large bell peppers, sliced (a mix of 1 red and 1 green)

1 large onion, chopped

2 garlic cloves, minced

1 3/4 cups beef broth

1 teaspoon Italian seasoning

1 (28-ounce) jar spaghetti sauce or homemade

1 (28-ounce) can diced tomatoes, undrained

1 lb Spaghetti

Parmesan cheese, grated

Instructions

  1. In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely.
  2. In a large heavy skillet, heat 3 tablespoons olive oil over high heat until hot; brown chicken on all sides for 5 minutes. Remove chicken from the skillet; set aside. Add mushrooms, green/red peppers, onion, garlic, and remaining 1 tablespoon of olive oil to the skillet and cook 5-8 minutes, or until onions and peppers are slightly tender, stirring occasionally. Adjust the heat a bit as to not burn the garlic.
  3. Add remaining ingredients, including remaining 1/2 teaspoon salt; return chicken to the skillet and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.
  4. While the meal simmers have a pot ready to cook the spaghetti then serve over cooked spaghetti, top with grated Parmesan cheese.