Cajun Chicken Fettuccine Alfredo

Yesterday the deHaan's had their first christmas celebration and I just had to make the meal. I started with a deep fried wonton stuffed with sharp cheddar and parmesan cheese. I then made this cajun chicken alfredo. This sauce is so creamy and filled with the best cheeses. The cajun chicken added a nice spice to the pasta. Together it made a great paring and something I will make again and again.

Ingredients:
4 small chicken breasts
1 ½ tbs Cajun blackening spice
2 tbs butter, divided
1 tbs olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine (or chicken broth)
1 1/2 cup heavy cream
1 1/2 cup good quality,grated Italian cheeses (I used a blend of asiago, parmesan, and fontina.)
3 oz. goat cheese, crumbled
1 tsp kosher salt (or more)
1/2 tsp ground black pepper (or more)
1 pound fettuccinie
Chopped parsley and basil 

Chicken:

Preheat oven to 350 degrees.

Pound each chicken breast flat with a mallet between two sheets of plastic wrap. 

Set flattened breasts on a clean plate.

Sprinkle a heavy amount of blackening spice on both sides of each chicken breast and rub into pieces.

Heat 1 tablespoon of the butter and olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes.

Flip chicken and sear the other side until very brown, about another 2 minutes.

Place browned chicken onto a greased baking sheet, and bake for 15 minutes, or until chicken is cooked through and no longer pink inside. (depends on size of chicken)

Remove chicken from the oven and thinly slice. Set aside.

Sauce:

Cook pasta according to package. While pasta is cooking start sauce. 

Using the same skillet, pour in the dry white wine (or chicken broth) into the skillet and whisk to incorporate the seasoning from the chicken, about 2 minutes. Add the garlic and tomatoes to the pan and sauté to soften, about 2 minutes.

Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for about 4 minutes. The cream will reduce slightly.

Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

Remove from heat and add chopped parsley and basil. Pour in pasta and chicken. Stir until everything is combined.

Serve!

Cucidati's (Italian Fig Cookies)

These cookies have been made every Christmas since I was little. There a recipe passed down through generations in my moms family and will soon be passed to me. Its an Italian version of a fig newton covered in a lemon glaze and sprinkles.

White Wine Butternut Squash Risotto

Snow has already started falling and its getting me so excited for Christmas celebrations. Butternut squash is one of my favourite fall/winter veggie to cook with so when I came across this recipe I just had  to try it. Ive always heard that risotto was a difficult rice to cook but never understood why until now... Its something you must tend to by continuously stirring and adding both to make sure it doesn't stick to the bottom of the pan. Mine did end up sticking a little but that didn't stop it from being super scrumptious.

Ingredients: 

6-8 cups vegetable or chicken broth
3 tbs olive oil
1 small onion finely chopped
4 cups butternut squash peeled and finely chopped
2 cups arborio rice
1 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
1 tbs dried basil

1 tbs dried oregano
1 tsp dried rosemary 

1 tbs butter
1/2 tsp ground black pepper
Salt to taste

Heat oil in a large saucepan then add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth until it barely covers rice.

Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time. Keep doing this until rice is tender and soft, about 30 minutes.

During the last minutes of cooking add butter, seasonings, mozzarella, parmesan cheese.

At this point the rice should have a creamy consistency. Add salt to taste. 

Serve with parmesan cheese.

Enjoy!

Tomato Spinach Tortellini Soup

This soup was really easy to make and super delicious. My family was never a huge fan of tortellini until I made this. It was filling enough to be a great dinner for someone in a hurry or just isn't in the mood to spend a long time in the kitchen.

Ingredients:

1 tbs olive oil

1/2 onion chopped

2 cloves garlic minced

1/2 tsp dried oregano

1/2 tsp dried basil

1 can diced tomatoes with juice

4 cups low sodium vegetable broth 

2 1/4 cup tortellini 

3 cups fresh spinach 

salt and pepper (season to taste) 

parmesan cheese for serving 

In a large pot heat oil over medium heat. Add onions and cook until beginning to soften. Add garlic and cook stirring frequently for about a minute. Mix in oregano, basil and diced tomatoes. Add broth and bring mixture to a boil. Add tortellini to pot and cook according to package directions. A minute before tortellini are fully cooked add spinach. Season with salt and pepper.

Remove from heat. Serve with parmesan cheese.

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!

Parmesan Herbed Spagetti Squash

lovelovelove spagetti squash!!!

Ingredients:
1 spagetti squash
2 tbs light margarine
1 tsp garlic powder
1 tbs dried oregano
1 tbs dried basil
1 tsp salt and pepper
1/2 cup grated parmesan cheese + shaved pieces for topping

Either bake spaghetti squash skin side up for about 30-40 minutes at 400 degrees or microwave skin side down for about 10-15 minutes.

Let sit for 2-5 minutes. Using a fork scrape center and sides of squash to create spaghetti like strands.

Place strands in bowl. Add butter, mix until melted and covering squash. Add garlic powder, oregano, basil, salt and pepper. Add parmesan cheese and stir until evenly coated.

Top with shaved parmesan.

Easy Peasy!

Skinny Chicken Parmesan

Never had or made chicken parmesan before this just because its usually very heavy. However this recipe is only a little over 200 calories and is quite delicious, not too much for tiny stomachs.

Ingredients: 

4 chicken breasts, sliced in half to make 8 pieces 

3/4 cup seasoned breadcrumbs

1/4 cup grated parmesan cheese

2 tbs light margarine or butter

3/4 cup reduced fat mozzarella cheese 

1 cup pasta sauce (bought or homemade)

Preheat oven to 450 degrees. Spray baking sheets with cooking spray.

In a medium bowl combine breadcrumbs and parmesan cheese.

In a small bowl melt butter. 

Brush chicken with butter then cover with breadcrumbs mixture. Place on baking sheet and bake for 20 minutes.

Take out of oven and turn over pieces. Cover with sauce then cheese. Bake another 5 minutes until cheese has melted.

Volla!