Rosemary Garlic Chicken and Pasta

Rosemary Garlic Chicken and Pasta

Ingredients

4 chicken breasts, skin removed
8 cloves garlic, minced
4 tablespoons fresh rosemary leaves, finely chopped
12 leafs of chard or 24 leafs of spinach, rinsed and patted dry
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup onion, finely chopped
1 1/2 cups mushrooms, sliced (optional)
1 cup chicken broth
1 16 oz. package spaghetti
1/4 cup Parmesan cheese, grated
2 tablespoons chopped fresh parsley (optional)

Prepartion

1. Rinse chicken with cold water and pat dry with paper towels. Cut a thin pocket in thickest part of breast, from bone side to within 1/2 inch of outer edge of meat.




2. In small bowl, blend 4 cloves garlic and 2 tablespoons rosemary. Spread garlic and rosemary mixture and several leafs of greens inside pocket of each chicken breast. Secure with wooden picks. Season outside of chicken with salt and pepper.




3. Add 1 tablespoon butter to nonstick skillet. Heat over medium high heat. Add chicken to skillet, bone side up. Cover and brown 6 minutes. Remove from heat. Remove chicken. Cover and keep warm.




4. In same skillet heat another 1 tablespoon butter over medium heat. Add onions and mushrooms (if desired). Cook until onions are translucent, about 7 minutes. Stir in remaining 4 cloves garlic, and cook for 2 minutes, until fragrant. Push vegetables to sides of pan.




5. Add chicken to the center of the pan. Pour broth over chicken and vegetables and stir in remaining 2 tablespoons rosemary. Increase the heat to medium-high. Cover. Cook 10 to 12 minutes over medium low heat until chicken is done.
   Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain. Set aside.




6. When chicken is done, remove to platter, cover to keep warm. Boil chicken broth mixture until it reduces by 1/3, about 8 minutes. Add noodles to the sauce in the skillet. Stir in the remaining 2 tablespoons butter and Parmesan cheese. Season with salt and pepper.




7. Garnish chicken and/or pasta with parsley. Serves 4

Homemade Whole Wheat Pizza

Whole Wheat Pizza

Ingredients

¾ cup warm water
1 package quick-rising yeast
½ teaspoon sugar
1 scant cup whole-wheat flour
1 cup unbleached all-purpose flour
½ tablespoon vital wheat gluten flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 tablespoon cornmeal

Preparation

1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit to dissolve yeast and begin processing.

2. Add whole-wheat flour, all-purpose flour, vital wheat gluten, salt, and run mixer on low speed until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Mix on low until the dough forms a ball, then increased speed to 2 to knead for just 1 minute or until the dough pulls away from the bowl.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Sprinkle the coarse cornmeal on the pizza peel or baking sheet.

4. Lightly flour your hands. Flatten the dough with your palms, then pick it up and hold it by the edge, rotating the dough in a circle. This helps stretch the dough.

5. Lay the stretched dough on the floured surface. Roll the pizza, rotating a quarter turn after a couple rolls. Continue until you have a 12 to 13-inch circle.

6. Bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Tips

Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.