Italian Chicken

Italian Chicken

6 boneless, skinless chicken breasts or thighs or both

2 TBS butter or oil

1 TBS minced garlic

1 can diced or stewed tomatoes

1 can tomato sauce

1/4 cup red wine

garlic, oregano, basil, italian seasoning, salt, pepper

3 TBS butter

1/4 cup parmesan cheese

1 1/2 cup mozzarella shredded

Brown chicken and garlic in skillet.

Add can of tomatoes with juice, tomato sauce and wine. Add garlic and herbs to taste. Bring to a boil then cover pan and simmer for 20 minutes. 

While chicken is cooking, boil pasta of choice. After draining pasta, put into serving bowl and add 3 TBS butter and 1/4 cup parmesan cheese. Mix well. 

Sprinkle mozzarella over each chicken piece, cover with lid and let melt for 5 minutes. Serve over pasta. 

Stuffed Tomatos

350 degree oven for 30-35 minutes

4-6 large tomatos
2 TBS butter
12 oz sausage like Jimmy Dean
1 chopped onion
1 minced garlic clove
3/4 cup bread crumbs
1/2 cup parmesan cheese
1/2 tsp italian seasoning

Core tomatos, slice off top. Scoop out pulp into bowl. Drain tomatoes upside down on paper towels. Place on foil covered baking sheet or in lined muffin tins if they fit.

Saute sausage, onion, garlic in butter. Stir in tomato pulp and cook well. Drain a little liquid off but not all. Add breadcrumbs, parmesan cheese and seasoning. Mix well.

Spoon sausage mix into tomato shells. Bake.

Sausage mix can also be used to stuff large zucchini. Follow directions but substitute zucchini for tomato.

Got the recipe from old friend Nancy Coralles in Wahiawa.

Tagliatelle Contadina or That Sausage Stuff with Peas

Got this off of an episode of Martha Stewart one day. It looked good. I made it. You all loved it. End of story. But we never called it by the right name. So it's just that Sausage Stuff with Peas. Here it is in the simplified un-Marthafied version.

3 TBS olive oil
3/4 cup cream or half n half
3 tomatos diced (Or 1 can diced tomatoes)
1/2 cup defrosted frozen peas
2 TBS butter
3/4 cup parmesan cheese (or more if you want more)
1 lb tagliatelle pasta or some other pasta cooked and hot

3 hot Italian Sausages
3 mild Italian Sausages

Cut the meat out of the skins. Mix all the meat together. Or do the next best thing and buy the meat uncased and mix well. Sprouts usually has the meat uncased.

Cook the meat in a skillet with some olive oil. Break it up while cooking. As it's getting brown, add a sprinkle of sage and rosemary, 3/4 cup of cream (or half n half) and tomatoes. Stir and cook a couple of minutes. Add the peas and cook another minute. Add the butter, a few shakes of salt and pepper. Stir in the cheese with 2 more TBS cream. Cook another minute or two. Eat over pasta.