Some recent recipes

I just tried two new recipes this week. Don't ask where the motivation is coming from. Maybe it's the holidays or something. Anyway, the photo above is a recipe I randomly found online. Here is the recipe for that:


Bow Ties with Chicken and Asiago Sauce
By Evelyn Raab

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
375 mL can evaporated milk (low fat or regular)
½ cup (125 mL) milk
¼ cup (50 mL) chicken broth
1 cup (250 mL) shredded Asiago cheese
1 tbsp (15 mL) olive oil
1 cup (250 mL) fresh mushrooms, sliced (optional for mushroom-phobic kids)
1 lb (500 g) skinless, boneless chicken breasts, cut into ½ in (1 cm) cubes
2 tbsp (30 mL) fresh parsley, chopped
1 clove garlic, minced
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
1 lb (500 g) bow tie pastaadditional Asiago cheese for serving

In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed. Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer. Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.

Heat the olive oil in a large, preferably non-stick, skillet. Add mushrooms and cook, stirring often, until mushrooms are tender and beginning to brown lightly — about 5 to 7 minutes. (If you’re not using the mushrooms, skip this step.) Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through — 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine. If making ahead, transfer the sauce to a covered container and refrigerate.

When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don’t let it boil.

Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy. Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.

Makes 4 to 6 servings.
Originally published in Today's Parent, November 2007

The other recipe is a FoodNetwork find. I saw it on tv and thought about it all night and had to try it the next day. It was so good and we were so hungry, there wasn't time for photos!!

Here's the link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29037,00.html