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FareShare Gazette -- February 2012 Recipes

This FareShare Gazette -- February 2012 Recipes recipe uses Olive Oil, Capellini Pasta, Extra Virgin Olive Oil, Anchovy Fillets In Oil, and Dried Pepper Flakes. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1 lb
• 1 cup
• 2 can
• 1 tsp
• 1 tbsp
• 2 cup
• 1 cup
• 3 tbsp
• 3 lb
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 3 tbsp
• 19 oz
• 3 tbsp
• 1 tsp
• 2 tbsp
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Saut� chicken in olive oil, in batches if necessary. Cover and set aside.

2. 2

   Put olive oil in a large wok or skillet over medium heat.

3. 3

   Add anchovies and stir until they have dissolved.

4. 4

   Add pepper flakes, spinach, sweet peppers and onions; saut� 5 minutes.

5. 5

   Add garlic and saut� unit it begins to change color.

6. 6

   Stir in parsley, capers and olives; season with salt and pepper and cook for another 3 minutes.

7. 7

   Add tomatoes, remove from heat and mix well with cooked pasta, gradually adding bread crumbs (if using).

8. 8

   Continue to toss until thoroughly mixed.

9. 9

   Thinly slice chicken breasts and fold into pasta. Serve immediately.

10. 10

    Heat butter in a saucepan.

11. 11

    Add chicken, garlic and onions; saute until they turn golden brown.

12. 12

    Stir in tomatoes and bring to a boil; lower heat and simmer, covered, for 30 minutes.

13. 13

    Add potatoes; continue to simmer for 30 minutes or until the chicken and potatoes are well cooked.

14. 14

    Mix flour and seasoned salt together.

15. 15

    Dredge chicken in the flour mixture and saut� in oil over medium heat, browning both sides.

16. 16

    Cover and bake 35 minutes.

17. 17

    Bring chicken broth to a simmer, add mustard and honey. combine cornstarch with water and stir into broth mixture.

18. 18

    Add salt and pepper to taste.

19. 19

    Serve over chicken breast.

20. 20

    In a 2-cup microwave-safe measurer, combine chocolate chips and milk.

21. 21

    Stir until chocolate is melted.

22. 22

    Add egg substitute or egg and sugar to chocolate mixture.

23. 23

    Beat until well blended.

24. 24

    Stir in vanilla and bread cubes.

25. 25

    Spoon mixture into two 6-ounce microwave-safe custard cups.