Category: Italian
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Chicken Piccata with Lemon, Capers and Artichoke Hearts
4 (4oz) boneless, skinless chicken breast havles salt and pepper 1/3 cup flour all purpose ½ t finely grated lemon zest ½ t paprika ½ t garlic powder 1 T olive oil ¼ cup fresh lemon juice ½ cup dry white wine ½ reduced sodium chicken broth 1 (14oz) can artichoke hearts, quartered ¼ cup…
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Asparagus Risotto with shrimp, rosemary
12 asparagus – cut into pieces 1 ½ qts chicken broth 1T olive oil garlic fresh rosemary 16 shrimp – cut into pieces salt and pepper 2T butter ½ cup white onions – chopped 1 cup Arborio rice ½ cup white wine grated parmesan cheese bring chicken broth to boil – then simmer (to keep…
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Penne w/Vodka and Tomato Cream Sauce
¼ cup extra virgin olive oil 4 large cloves garlic – minced salt 1 28oz can peeled plum tomatoes in juice or crushed tomatoes in puree 1lb tubular pasta 2T vodka 1 cup heavy cream ¼ cup flat leaf Italian parsley – chopped In a pan large enough to hold pasta, combine oil, galic, and…