Mediterranean Piadina Pizza

Grilled Mediterranean Piadina Pizza
Ingredients:
•Piadina Dough:
•4 cups flour
•3 tbsp olive oil
•1-1/4 cups warm water
•Generous pinch of salt
•Garlic infused olive oil
•Toppings:

•Spreadable Feta Cheese
•Prepared Basil Pesto
•Marinated Red Peppers
•Marinated Artichoke Hearts
•Sweet grape tomatoes, halved
•Fresh Basil, snipped
Method:


Mix together water, oil, and salt. Mound flour on a work surface and make a well in the center. Slowly pour water mixture into the well and mix together with fingertips, adding a little more water if needed. Knead dough for 5-6 minutes until dough is smooth and elastic. Dough may also be made with an electric mixer with a dough hook attachment. Roll dough into a ball and cover with plastic wrap. Let the dough rest for about a half an hour. Divide dough into small portions and roll out each one until very thin; about 1/16 of an inch. The oil in the dough should keep the dough from sticking.
Heat grill to medium heat. Brush grill with olive oil and cook dough on one side for about 3-5 minutes or until browned. Turn over and remove from grill. On cooked side, layer on feta cheese, pesto, marinated artichokes, marinated red peppers, and sliced grape tomatoes, sprinkle with fresh basil and return to grill for an additional 3-5 minutes.

Makes about 4-6 servings

Spinach Artichoke Pasta

Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper

Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.

3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.

4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.

5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.

6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.

7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .

Colorful Chicken Alfredo

Colorful Chicken Alfredo

1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes

1 quart water
1 tbsp salt
1/2 lb farfalle noodles

1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each

1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper

6 leaves fresh basil chiffonade

Directions

Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).

Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).

In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.

Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.

Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil.

"Real" Fettuccine Alfredo

"Real" Fettuccine Alfredo
Ingredients:
1 Pound dried pasta (fettuccine, tagliatelle, or linguine)
1 stick (8 tablespoons) unsalted butter, cut into small pieces
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Method:


Bring to a boil 6-9 quarts of water plus a small handful of salt in a large pot.

Cook the pasta according to directions until tender, but al dente (firm to the bite).

Add the butter and Parmigiano-Reggiano cheese and toss vigorously. Add a splash or two of the reserved pasta water if necessary to loosen the sauce. It should be silky and glistening.

Season with additional salt and pepper to taste; serve immediately.