Genie's Southern Kitchen

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Fusilli Chicken

1 1/2 pounds chicken breast
1/3 cup olive oil
1/4 cup butter
2 tablespoons butter
2 onions, finely chopped or 2 shallots
1 stem fresh fennel, chopped
2 whole garlics, crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream
1 pound fresh peas, cooked
parsley & basil
1 pound fusilli

Heat 2 tablespoons sweet butter in a small saucepan and cook the onions & fennel stirring until light brown. Set aside. Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour and salt & pepper. Cook until brown. Pour the oil & fat from the skillet. Add the butter & garlic to the chicken. Add the onion & blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes. Before serving add peas and heavy cream. Cook fusilli until barely tender. Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and plenty of chopped parsley.

From:

Genie·

Sent: 6/24/2008 9:05 PM

Garlicky Pasta with Asparagus, Tomatoes and Shrimp

1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese

Snap off tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside. Peel shrimp and devein, if desired, set aside. Slice 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil around garlic. Bake at 425F for 10 minutes. Leave garlic in oven. Place tomato in a 13 x 9 x 2 baking pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. Bake, without stirring, 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes. Cook pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese. Serves 4.

From:

Genie· (Original Message)

Sent: 7/23/2008 2:47 PM

Fusilli with Roasted Red Pepper Bolognese

This weeknight pasta gets heartiness from Bolognese, a

thick Italian sauce made with tomato sauce, ground

beef and a variety of chopped vegetables and

seasonings. Top it with Parmesan cheese and serve it

with bread to mop up the extra sauce.

12 oz. fusilli (corkscrew pasta)

1 lb. ground beef (80% to 85% lean)

4 garlic cloves, minced

1 cup diced carrots

1/2 cup chopped onion

1 (24- to 26-oz.) jar marinara pasta sauce

1/2 cup chopped purchased roasted red bell pepper

1/4 cup chopped fresh Italian parsley

1. Cook fusilli according to package directions;

drain.

2. Meanwhile, heat large nonstick skillet over

medium-high heat until hot. Cook beef 8 minutes or

until browned and no longer pink. Remove from skillet.

3. Pour off all but 1 teaspoon drippings from skillet.

Add garlic; cook 30 seconds or until fragrant. Stir in

carrots and onion; cook 6 minutes or until softened,

stirring frequently.

4. Add beef, marinara sauce, bell peppers and parsley;

bring to a simmer. Spoon sauce over pasta.

4 (2-cup) servings

From:

BettyGa1

Sent: 9/24/2008 7:48 PM

Baked Pasta with Zucchini and Mozzarella

3/4 pound pasta (fusilli, orecchiette or conchiglie)

5 small zucchini cut into 1/2-inch slices

Salt and pepper

1 (28 ounces) can italian plum tomatoes, drained & chopped

8 black olives, sliced

3 tbsp Parmesan cheese, freshly grated

1 tsp fresh rosemary sprigs

1/2 pound Mozzarella cheese, cut in 1/2-inch cubes

Cook pasta in boiling salted water.

In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes. Season with salt and pepper and transfer to an oiled shallow casserole dish.

Preheat oven to 350 degrees F.

When pasta is almost cooked, drain and add to zucchini. Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together.

Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.

Yield: 4 to 6 servings

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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