Category Archives: Italian

Italian, Sauces

Pesto Sauce

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1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste
Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.
Transfer pesto from food processor to bowl. Add all remaining ingredients.
Toss with your favorite pasta or chill and use in 2-3 days.
 4  Servings
Italian, Soups, Vegetarian

Tastes Like Lasagna Soup

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1 lb ground chuck
1   onion, chopped
1   green bell pepper, chopped
3   cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1   (32 ounce) box chicken broth
2   (14.5 ounce) can petite diced tomatoes
1   (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1   (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows 
Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. 
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

*To make this vegetarian, substitute Vegetable Broth for Chicken Broth

For the garlic crostini: 
Preheat oven to 350 degrees F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves. 

Servings: 8 to 10 servings

Italian, Soups

Lighter Tastes Like Lasagna Soup

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2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen
Chicken, Italian, Pasta

Chicken & Mushroom Fettuccine Ala Vodka

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I made this for dinner last night…it was super yummy! It’s a keeper!

8 oz Fettuccine – cooked and drained
2 tbs each butter and olive oil
2 chicken breasts – sliced thin
1/2 pound mushrooms – washed and sliced
4 oz white wine
4 green onions – sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce (or 16 oz homemade)
2 tbs crumbled feta cheese
Parmesan cheese for garnish

In a deep saute’ pan, heat up butter and oil over medium-high heat. Add chicken and cook until no longer pink on the outside. Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste. Stir and continue cooking until chicken is done on the inside and mushrooms are soft. Add the jar of pasta sauce and feta cheese. Stir until well blended. Taste and season with more salt, pepper or garlic powder if needed. Heat thoroughly. Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.

Chicken, Italian, Pasta

Chicken Marsala

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To make my Chicken Marsala, you will need:

2 tablespoons each butter and olive oil
4 chicken breast cutlets
1/2 pound fresh mushrooms, diced
1 tablespoon diced fresh garlic
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon
1/2 cup Marsala wine (or white wine)
3 cups milk
2 tablespoons flour
salt and pepper
1/2 tsp dried Italian seasonings
8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm

In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.