Where did the last whole year go??! I simply can’t believe it’s been over a year since my last post back in November 2015! Thank you for those of you that continued to pop in to refer to my old recipes! I have no sound reason or excuse for not posting here over the past year. I thought about it almost every other day, felt guilty, but didn’t quite take the time to translate that to action. But, here I am today, with a renewed enthusiasm to post again – and what better way to kickoff the new season (both the Fall season and my season 2 of blogging) than share with you a simple recipe for a comforting dish of pasta with chicken and red peppers in a light cream sauce!
This dish really does together in a snap! All you need is some cut-up boneless/skinless chicken (thighs or breast), red peppers, some light cream, pasta and basic seasonings such as Italian herb mix and garlic. You can work on the chicken and red pepper sauce while the pasta cooks, so you can just toss the pasta into the sauce as soon as it is done! What is even more appealing about this recipe, since it is super quick to make, this could easily be a weeknight dinner recipe!
So, grab the few ingredients listed below and start whipping up a comforting bowl of pasta for tonight! And, oh, if you so desire, stir in some cut up spicy chicken Andouille sausage with the chicken for an extra special treat!
Penne with Chicken and Red Peppers in Light Cream Sauce
1 16-oz pkg of penne pasta (I used vegetable kind)
1/4 cup chopped onion
2 tablespoons finely chopped garlic
2 tablespoons olive oil
1 large red bell pepper, cut up into bite size pieces
1 1/2 pounds boneless/skinless chicken, cut up into bite size pieces
1 cup canned fire-roasted diced tomato
1/4 grated Parmesan cheese
1/4 cup light cream
Crushed red pepper, Salt and Pepper to taste
Extra cheese, if desired
1. Bring a large pot of water to boil and cook pasta according to directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Saute onion and garlic for a minute and add the red peppers. Stir often and cook until the peppers are a bit charred.
3. Add chicken to the pan and continue to saute till it cooked through.
4. Slowly add the tomato to the pan and season with salt, black pepper and salt to taste. Continue to cook for another 3 minutes.
5. Mix in the grated cheese and light cream. Reduce heat and simmer till everything melds together (about 3 minutes).
6. Turn off heat and toss in the cooked, drained pasta. Serve immediately.
Tip: Leftover pasta can be transferred to an airtight container and kept in the refrigerator for another meal mid-week.
Eggplant is by far one of my favorite vegetables. Until recently, I preferred the Asian kinds, Italian white kind and Indian kinds, but not so much the chunky American type – you know which ones I am talking about, right? The huge blackish purple giants that you see commonly at supermarkets. One of the main reasons is because I simply didn’t like their texture. To me, they had too much water in them. And their skin was too tough and they tasted rubbery most of the time! That is until recently, when I figured out how to make them less chewy, more delicate and better tasting!
This recipe utilizes few of the tips I incorporate whenever I work with this particular type of eggplant. Peeling the eggplant first and slicing them thin lengthwise helps in making them softer and more flavorful during the cooking process. This recipe seriously is definitely a keeper for wholesome weeknight dinners, provided you have the main ingredients – eggplant and ricotta.
Steps are simple – slice and precook the eggplant, spread cheese mixture on each slice and roll it up, place them in a skillet with a good quality pasta sauce, top with any remaining cheese and grated mozzarella and let simmer. Voila! In less than 10 minutes, you will be able to open the lid and scoop out the cheesy, hearty eggplant-ricotta rollups onto your plate to devour!
TIME SAVING TIP: You can pre-cook the eggplant slices ahead of time to save precious minutes!
Weeknight Eggplant-Ricotta Rollups
1 large eggplant, cut into 1/4″ thick slices lengthwise
2 – 3 tablespoons of extra virgin olive oil
1 cup part-skim ricotta cheese
1/4 cup grated parmesan
3 tablespoons chopped parsley, basil and oregano (or 1 tablespoon dried Italian herbs)
1 teaspoon finely minced garlic
salt and pepper to taste
1/4 cup reduced fat grated mozzarella
1 cup good quality pasta sauce
Any remaining cheese mixture
1/4 cup reduced fat grated mozzarella
1. Preheat a frying pan over medium high heat and coat with olive oil.
2. Cook eggplant slices in single layer till they are soft and golden. Set aside.
3. In a small bowl, mix together the ricotta, parmesan, herbs, garlic, salt/pepper and 1/4 cup mozzarella.
4. Spread about a heaping tablespoon of cheese mixture on the eggplant slices and roll them up.
5. Heat a skillet over medium high heat and add the pasta sauce.
6. Place the rolled eggplant slices in a single layer and top with any remaining cheese mixture. Top mix remaining 1/4 cup mozzarella cheese and cover.
7. Reduce heat to medium and let simmer for about 10 minutes till it gets hot and bubbly.
8. Serve immediately with a side salad or another dish of your choice.