Penne with Tomatoes, Pesto & Artichokes (& Sausage)

I had quite a challenge on my hands Friday night. My kids requested "noodles" for dinner (surprise, surprise), I had sausage I wanted to try, and a bottle of pesto I felt inclined to use. The problem: I had no real recipe to cook by. I could have thrown a few things together, but thought I'd go to this trusty site: www.epicurious.com Of course, I found a recipe, and it was good--as usual.

Penne With Tomatoes, Pesto & Artichokes
(Bon Appetite, July 1998)
http://www.epicurious.com/recipes/food/views/PENNE-WITH-TOMATOES-PESTO-AND-ARTICHOKES-5454

1 6- to 7-ounce jar marinated artichoke hearts, drained
3 tablespoons oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1/2 cup purchased pesto
12 ounces penne pasta, freshly cooked
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer.
Mix in pasta and ­ cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

My notes on this recipe are:
I only used a 14oz. can of diced tomatoes and therefore cut the pesto down to about 1/3 c.--there was still enough sauce to coat the pasta, but not be drenched in it.
I also added sausage. I was introduced to this yummy chicken, spinach & fontina cheese sausage by my friend Tamara...it is "Han's All Natural Gourmet Sausage". You can get it at Costco. It is precooked but can be grilled, broiled, microwaved, sauteed, etc. when you are ready to eat it. I sliced mine into 1/4 inch pieces and sauteed it with the onion and garlic in this recipe. Sidenote: Marc ate the other sausage for dinner the next night on a hot dog bun with catsup and mustard and loved it that way, too. It's good stuff!

Hearty Greek Pasta

My friend Veronica made this for me when I was visiting her a few years ago. So it isn't a new recipe to me, or to anyone else who has my cookbook. But it's worth sharing with those who don't. It is super easy, but tastes complicated--I love that! It is seriously "restaurant quality," as Marc would say.

Hearty Greek Pasta
(thanks to Veronica Haymore, a GREAT friend)

1 lb. boneless, skinless chicken, sliced diagonally
3 Tblspn. olive oil
1 8oz. jar sundried tomatoes, drained and julienned
3 cloves garlic, pressed
¼ c. fresh basil (or smaller amount of dried basil)
1 12oz. can artichoke hearts, drained and quartered
6 oz. feta cheese, crumbled
¼ c. + heavy cream (I use a pint)
1 lb. pasta (bowties or rotini)
1 tsp. Dried oregano
salt & pepper

Brown chicken in oil until cooked.
Add sundried tomatoes and garlic and sauté for 2 minutes.
Add basil and artichokes to pan and sauté for one minute.
Stir in cream; remove from heat and cover to keep warm.
Season with oregano, salt, and pepper.
Drain pasta and place in bowl.
Toss with sauce and feta cheese.

Chicken & Artichokes / Cookie Dough Brownies

Chicken & Artichokes over Rice
(thanks to Paige Storheim, a friend from Rochester, NY)

3-4 chicken breasts, cooked and diced
1 can cream of celery
1/2 c. mayonnaise
1/4 c. milk
1/2 c. whipping cream OR evaporated milk
**I usually don't have whipping cream or evaporated milk on hand, so I just do a total of 1/2 c. milk
1/4 tsp. nutmeg
1 tsp. Worchestershire sauce
2 Tblspn. sherry (I never have this, so I just use the brine/marinade from the artichokes)
1 c. parmesan cheese, grated
2 cans artichoke hearts, drained and cut into bite size pieces
**I LOVE the huge jar of artichoke hearts sold at Costco. They are in a great tasting marinade and come in handy for all of the artichoke recipes I make. MUCH cheaper than individual cans and MUCH better flavor

Mix all ingredients together.
Pour into a 9 X 13 pan and sprinkle with bread crumbs.
Bake at 350 degrees until bubbly (about 1/2 hour).
Serve over rice.

Cookie Dough Brownies
(thanks to Jessica Lee, a friend from Rochester, NY)

1 fudge brownie mix (9 X 13 pan)
1/2 c. brown sugar
1/4 c. sugar
1/2 c. softened butter
2 Tblspn. milk
1 tsp. vanilla
1 c. flour
1 c. semi-sweet chocolate chips
1 Tblspn. vegetable oil

Bake brownies according to package direction.
**my favorite are the Ghiradelli Triple Chocolate Brownies from Costco
Cream sugars and butter.
Add milk and vanilla.
Mix in flour.
Spread over brownies (almost like a thick frosting)
Melt chocolate chips and vegetable oil in microwave.
Spread on cookie dough.
Chill until ready to serve & then keep chilled.

For anyone who loves brownies like I do, this recipe is a MUST TRY! Super YUMMY!

Artichoke Chicken Fettuccine

For those of you who have paid attention to the recipes I send out, you may have noticed a pattern...that I love anything with artichokes! Guess that is why this recipe caught my eye. We had it for dinner last night and Marc's comment was "This is a keeper--totally restaurant quality." Don't know if I could say "restaurant quality" myself, but it was good--even Addison loved it! (and that is saying a lot) Don't be scared off by the ingredient list or having to make a "white sauce" from scratch--just follow the recipe and it is quite easy.

Artichoke Chicken Fettuccine
(Simple & Delicious, Jan/Feb 2008)

8 oz. uncooked fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 c. chopped onion
2 T. chopped sweet red pepper (I omitted)
2 T. butter
2 T. flour
1 c. chicken broth
1/2 c. milk
1 tsp. Dijon mustard
2 T. grated Parmesan cheese
1 can artichoke hearts, drained
2 T. mayonnaise

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute the chicken, bacon, onion, and red pepper until chicken juices run clear and vegetables are tender; drain and keep warm.
In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and artichokes. Remove from heat; stir in mayonnaise and chicken mixture.
Drain fettuccine; serve with chicken mixture.
4+ servings.