If I could come up with two positives out of this whole “Coronavirus-safe-at-home- quarantine”, it would #1 (and most importantly)- spending more quality time with my family and #2- being able to make more elaborate family dinners to share with the ones I love. I’ve been enjoying the process of sharing it with all of you as well! Hopefully you enjoy sharing my recipes with those you love, too!!!

Ingredients:

3 boneless skinless chicken breasts cleaned and cut into strips

salt & pepper, to taste

4 cloves fresh minced garlic

4 tablespoons butter

4 tablespoons olive oil

3/4 cup dry white wine

3/4 cup chicken broth

2 lemon wedges

fresh shaved parmesan

chopped parsley for garnish

lemon wedges for garnish

1 lb angel hair pasta or spaghetti, cooked, to serve over

Directions:

For this recipe I always use a cast iron skillet, it gives the chicken a very nice sear. While I recommended it, you don’t necessarily have to use cast iron, but it gets the best results.

Salt & pepper the chicken, sear it in the butter and olive oil until it’s golden brown.

Lower your cooking heat to medium-low and add your fresh minced garlic. Be fast with this step as you don’t want the garlic to brown/ burn. Add the white wine at this time to deglaze your pan, use a metal spatula to help get those essential brown bits up from the bottom of the pan. If you’re using non-stick or Teflon pans do not use metal on them, do this step with a wooden spoon. Add the chicken stock and squeeze in the two lemon wedges. Simmer for 2 minutes, to burn off the alcohol.

Add your cooked pasta to the pan of chicken and sauce, mix thoroughly with tongs. Add the parmesan and toss so everything is coated evenly.

Plate in a nice sized pasta dish with more parmesan, parsley and lemon wedges to garnish. I also served this entree with fresh cut bakery Italian bread from my local grocery store with Italian seasoned olive oil & butter, fresh broccoli and peas as our healthy component!

For dessert my husband and I whipped up Zeppoles. This was a quick and easy dessert we made from store-bought pizza dough (Publix carries pizza dough in their bakery). We let the dough rise while we ate dinner. Punched it down after an hour, then stretched out the dough on a well floured board and cut into 1-inch squares. Deep-fried the squares in canola oil to golden brown and puffy. Loaded it with powdered sugar and enjoyed it piping hot!

Bon Appetite

Rachel