Eezy Peezy Mediterranean Chicken Penne Food

EEZY PEEZY MEDITERRANEAN CHICKEN PENNE

Steps:

• Preheat the oven to 375 degrees and spray a 4 quart/11x7 inch baking dish with cooking spray. In a large stove top pot, over medium heat cook the diced onion in a couple of drizzles of olive oil until translucent. Season with salt and pepper to your taste and add the crushed red pepper flakes for a little kick! I'm using a large pot, because it's going to double as my mixing bowl. To the pot add both jars of Alfredo sauce, 1/2 cup of milk, and the cream cheese. Simmer on low heat until the cream cheese melts. Add 1/2 cup of grated parmesan cheese, 1/2 cup of basil pesto, 3 cups chopped roasted chicken, 1/3 cup of sun dried tomatoes, and 1 1/4 cups of shredded Italian cheese blend. Stir well. Add the hot pasta and the entire package of baby spinach. Stir over low heat until the spinach wilts into the sauce. This will only take a couple of minutes. If you'd like your sauce a little thinner, add extra milk and stir, stir, stir!! Pour the mixture into the baking dish and sprinkle the remaining shredded Italian cheese blend on top. Melt 2 tablespoons of butter and toss with the crumbs. I used Italian herb flat breads, that I crushed with a rolling pin. Sprinkle the crumbs over the pasta. Place into the oven and bake for 20-25 minutes until the top is golden and the edges are bubbly. Serve hot. Yield: 6-8 servings Cook's note: Sun dried tomatoes are packed in oil. I like to rinse the oil from the tomatoes for this dish, so that it won't overpower the sauce.

MEDITERRANEAN PENNE

Steps:

• In a large pot, cook penne according to package directions.
• (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
• In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
• Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
• Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
• Cook an additional 2 to 3 minutes, or until feta begins to melt.
• Top each serving with freshly grated Parmesan cheese.

MEDITERRANEAN PENNE CHICKEN

Steps:

• In a large saute pan, heat an ample amount of vegetable oil over medium-high.
• Place the chicken medallions in the pan and saute on both sides until browned.
• Add the garlic, oregano and basil.
• When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
• Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
• Toss well while simmering for about 1 minute more.
• Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

EASY PEEZY PIZZA DOUGH (BREAD MACHINE PIZZA DOUGH)

Steps:

• SOME PIZZA TOPPING IDEAS.
• Caramelised onions and roasted garlic.
• Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).
• Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
• Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
• Cranberry jelly, shredded chicken, sliced Brie!
• Mozzarella cheese, shredded chicken and sliced avocado!
• THE BREAD.
• Place all the above ingredients in the order I have listed into the bread machine.
• Select the dough cycle and press start!
• When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
• Cover and leave to rise in a warm place for about 1/2 an hour.
• Knead the risen dough lightly.
• To shape and bake: roll the dough into a circle.
• Place on well greased baking tray or pizza pan.
• Then add a topping of your choice and bake at 225'C.
• NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!