Tomato Basil Chicken

4 servings

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish
• pasta 

Season chicken breast with salt and pepper (not too much). Heat oil up in pan and start water for pasta. Cook pasta. When oil is hot add the chicken and cook about 4-5 min on each side. When the chicken is cooked through take it out and add the tomatoes, basil, butter, and garlic to pan; it says to add more salt and pepper if you'd like but i didn't and it turned out fine. Stir together and let sit till pasta is done (on the lowest setting). Cut the chicken into strips and put back in pan; stir and enjoy!

Grilled Chicken Pasta in a Tomato Cream Sauce

Ingredients:  
-     1 lb boneless, skinless chicken breasts
-     Montreal Chicken seasoning
-     1/2 pound penne pasta
-     2 tablespoons butter
-     2 tablespoons olive oil
-     2 cloves garlic, minced
-     1/2 cup chicken broth
-     1 8-ounce can tomato sauce
-     1 cup heavy cream
-     1/2 to 1 tsp salt & pepper to taste)
-     1 tablespoon fresh parsley, chopped
-     6-8 fresh basil leaves, chiffonaded

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Chicken seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown about 3-5 mins. Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

 **We had this for dinner tonight.  I used dried parsley and basil.  I also doubled the recipe, but did not actually double the butter and oil and it was still great!  If you want to try and make it gluten free, just use rice noodles. 

For those wanting to cut carbs, this might be a nice meal to make for the family and the kids can eat the pasta and chicken, while those who want to can just each chicken and salad. 

Natalie's Italian Ragu

Prep time: 30 minutes, simmer together for another 40 minutes

2 Tb olive oil

1 onion, diced           Saute' until tender (faster with lid on)

Add to onions:          1 lb sausage (Italian)*

Cook and drain.       1 lb hamburger*

Add:

6 carrots, shredded

2 bell peppers, diced (red best or 1 red/1 green)

1 pkg fresh mushrooms, sliced

2 cups diced zucchini (Andria's add-in, optional--shredded would be good, too)

1/2 bag frozen peas 

1 large can olives, sliced 

2 LARGE (28 oz) cans tomato sauce  (56 oz total) OR blended fresh Roma tomatoes

Italian Seasoning (Sprinkle over to your liking.)

Diced garlic (to taste, 1 large clove or 1-2 regular sized cloves)

Basil, opt (but good, fresh is the best)

Red Pepper flakes (opt. Natty's recipe didn't call for this, but Sheri likes a little kick)

1 TB brown sugar (ONLY IF NEEDED, again Natty's recipe didn't call for it)

Simmer together until tender, about 30-40 minutes.  It's a thick sauce so serve over large pasta (or spaghetti squash), sprinkle parmesan over top, and serve with bread.  This has great flavor! ENJOY :)

(Modified slightly from Sheri's commentary.)

*I used ground venison and deer sausage (Erin's recipe) and we loved it!