Bruschetta Chicken Pasta

 

Bruschetta Chicken Pasta
Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

 

1 cup bowtie pasta (farfalle)

1 tbsp olive oil

4 oz boneless skinless chicken breast

¾ tsp Italian seasoning

⅓ cup Easy Bruschetta

2 tbsp Parmesan cheese

1 tsp balsamic reduction

 

Bring one quart of water to boil.  Add ½ tsp salt and bowtie pasta.  Boil until al dente (13-15 minutes).  Drain.

Heat olive oil in a heavy pan.  While the oil is heating, cut chicken into 1” cubes and toss with Italian seasoning.  Add chicken to pan and saute until no pink remains, 6-8 minutes.

Add pasta and bruschetta, toss and saute until warmed through.  Remove to plate. Sprinkle with parmesan and balsamic reduction.  Serve immediately.

1 serving, 563 calories

 

 

Garlic Herb Focaccia Bread

Garlic Herb Focaccia Bread is an Italian classic with many uses. It can be served with bruschetta as an appetizer, made into sandwiches or as a side to pasta!

Garlic Herb Focaccia Bread
Garlic Herb Focaccia Bread

Garlic Herb Focaccia Bread

 

7 tbsp olive oil, divided

2 garlic cloves, minced (2 tsp)

1 tbsp dried Italian seasoning

1 ½ cups water

2 tbsp sugar

3 tbsp olive oil

1 tbsp dry active yeast

3½ cups flour

1¼ tsp salt

 

In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.

Coat a 9” x 13” pan with cooking spray. Drizzle 2 tbsp olive oil over the bottom of the pan.

In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. (See my recommendation for kitchen thermometers here).

Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.

In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.

Scoop batter into prepared pan, cover and let rise for 60 minutes.

Preheat the oven to 375℉.

Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.

Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.

Serve warm or at room temperature.

12 servings, 185 calories per serving

Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.

 

 

Homemade Best Italian Meatballs

In my book, nothing says comfort food like a nice plate of spaghetti with these: the best Italian meatballs ever! I’ve skipped the pan browning to it simple.

Best Italian Meatballs

Course Main Course
Servings 4 meatballs
Calories 258 kcal

Ingredients
  

  • ½ cup Italian style bread crumbs*
  • ¼ cup milk
  • 1 lb 85% ground beef
  • 1 onion, finely diced
  • 1 egg
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp Worchestershire sauce
  • ¼ tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tbsp grated Parmesan cheese
  • ½ tsp salt
  • 1 tsp black pepper

Instructions
 

  • Soak crumbs in milk for 20 minutes.
  • Mix all ingredients in a bowl until well blended.
  • Shape meatball mixture into 24 balls (1 ½“ each).
  • *For gluten-free meatballs, use old-fashioned rolled oats instead of bread crumbs.
  • Cooking Method #1: Drop meatballs one at a time into the sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.
  • Cooking Method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.
  • Hack: Place cooked or uncooked meatballs in a single layer on cookie sheet and place in freezer until solid. Seal in a freezer bag or container and store in the freezer for future use.
Keyword gluten-free meatballs, ground beef, homemade meatballs, Italian cuisine, Italian food, Italian meatballs, meatballs, pasta, spaghetti

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!

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