“Friends and good manners will carry you where money won’t go.” ~ Margaret Walker

The past several weeks, well 6 weeks actually have been crazy busy and the next 3 weeks will be just as bad. Because of this, I can count the number of times I have cooked on 2 hands, possibly even one.

I must admit – I’m tired of take out.

I was so very happy to have a long, low key weekend to spend with my husband and my sweet little nugget that I vowed to cook all 3 nights. A couple of the nights were easy go-to meals, like spaghetti and grilled steaks but I did work in a new recipe my dear friend Adrienne told me about on our recent girls weekend. It sounded wonderful and I could not wait to make it.

Not to mention – very easy!

Foil Packet Chicken Puttanesca

4 8 -ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil, plus more for drizzling
1 15 -ounce can cherry tomatoes
1 large can marinated artichoke hearts
1/3 cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
3 Tablespoons melted butter
1/2 regular baguette, split
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley ( I used dry because that’s what I had)

 

Preheat the oven to 400º.
Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
Meanwhile, combine the melted butter, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.Open the foil packets and serve with the garlic bread.

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This was super tasty! I would like to try it with fish as well!

-abp

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“What Romantic terminology called genius or talent or inspiration is nothing other than finding the right road empirically, following one’s nose, taking shortcuts.” ~ Italo Calvino

I love Chicken Piccata!

It is a very light meal that has a punch of big flavor. It’s not a hard meal to make but it’s not the quickest to throw together either. So when I was on my usual daily quest for new time saving recipes I came across this recipe – Chicken Piccata Skillet Pasta and I thought – how can that be bad?!? It combines one of my favorite meals with pasta and in one pan!

You should know I must be taking this “my life is about to really change” to heart because I used to would have never considered using pre-cooked chicken but I did this time and let me tell you – I will do it again!

Chicken Piccata Skillet Pasta

(adapted from Plain Chicken)

  • 12 oz cooked, chopped chicken ( I used the pre-cooked bags of Tyson grilled chicken you find in the refrigerated section)
  • 2 cups chicken broth
  • 1 Tbsp dried minced onion
  • 2-3 garlic cloves, minced
  • 1/3 cup heavy cream
  • 1/2 cup lemon juice
  • 8 oz pasta
  • 3-4 Tbsp capers, drained and rinsed
  • 1/4 cup parmesan cheese

In 12-inch skillet, combine chicken, pasta, onion, garlic, heavy cream, lemon juice, chicken broth and pasta. Bring to boil. Cover and reduce heat.

Simmer for 15-18 minutes, until pasta is tender. Stir in capers and parmesan cheese. Cook over low heat about 5 minutes.

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So, so easy but oh so good!

-abp