Peasant Pasta

This recipe came from Rachael Ray "kid food" book. I'm always a little wary of supposed kid recipes made by people who don't actually have any kids and often wonder where they found kids who would touch their "kid-friendly" cuisine. I decided to give this one a try anyway, and it was surprisingly delicious. Honestly, it looks more like dog food than a delicious meal and it took the older kids raving about it to convince the younger kids to even try a bite, but when they finally tried it everyone loved it. We served it topped with Parmesan cheese with toasted french bread and a salad on the side.


Peasant Pasta
1 lb bulk Italian sweet sausage
1 can (28 oz) chunky-style crushed tomatoes
1/2 c frozen green peas
1/2 c heavy cream or half and half
1/2 lb penne rigate, cooked until al dente
Grated Parmigiano Reggiano cheese

In a large skillet over medium heat, brown sausage and drain fat. Wipe out skillet and return to heat. Add cooked sausage crumbles back to pan and add tomatoes. Bring to a bubble and cook for 5 minutes. Add peas and cook for 1 minute more. Stir in cream, to blush the color of the sauce. Simmer until pasta is ready to drain. Toss two-thirds of the sauce with pasta and transfer to serving bowl. Top with remaining sauce and serve with grated cheese and crusty bread.

Honestly, the flavor is a little plain. The sausage makes it, but the tomatoes and cream aren't exactly bursting with flavor. Like I said, my kids loved it, but for me I might use hot sausage and add some more flavor to the sauce -- even your favorite spaghetti sauce would be a delicious alternative. So try it, play around with it, and it will be a dish your family loves.

Perfect, Creamy Fettuccine Alfredo

I must admit, I've never been a huge fan of fettuccine alfredo. Honestly, pasta is not really my thing, but this is delicious! The chicken is especially yummy and has become my latest favorite chicken recipe. You can find step-by-step instructions here complete with photos. Go ahead and make it for dinner -- you won't be sorry.

Perfect, Creamy Fettuccine Alfredo
1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Photo and recipe courtesy of Kevin and Amanda's recipes.