Recipe to Try: Grilled Chicken with Marsala Sauce

With the month of Love in supposedly ending, it doesn’t mean we shouldn’t always be giving love to the ones near and dear to us. Here is a great recipe to try this week and surprise some one with love through their tummies 🙂

 

cpg51 lb boneless, skinless chicken breasts
Montreal Steak 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

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1. Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak 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.

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  1. 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 1 minute). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken.

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  1. 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.

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Valentines Day Edition- Recipe to Try: Chocolate Covered Strawberries

Ingredients

4 ounces semisweet chocolate, coarsely chopped
1 pound strawberries (about 20), washed and patted dry

Directions

  1. Line a baking sheet with wax paper. In a microwave-safe glass bowl, microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth.
  2. Holding a strawberry by the stem end, dip it in the melted chocolate, letting the excess drip off, then transfer to the prepared baking sheet. As you set the strawberry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.” Repeat with the remaining berries.Final-Chocolate-Covered-Strawberries-Side-View-300x224
  3. Refrigerate the strawberries on the baking sheet until the chocolate is firm, at least 30 minutes.