Tuscan Style Spaghetti with Chicken and Pancetta

 

Tuscan style spaghetti with Chicken and Pancetta

  • Servings: 3-4
  • Difficulty: Easy
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Tuscan style spaghetti with chicken and bacon

As someone who cooks on a daily basis every once in a while I run into the “cooks” version of Writer’s Block and have absolutely no idea what to make for dinner and as any seasoned cook knows this can be very frustrating so when I ran into this particular issue tonight I turned to the Internet and searched for some inspiration and “what do you know”…. I found some.

I stole this particular recipe from Delish.com and I modified it ever so slightly and to say it was a hit would be an understatement so thank you Delish for the inspiration.

Here’s how we do this one.

Shopping list:

  • 12 ounces of Spaghetti
  • 1 pound boneless, skinless Chicken Breast – sliced into strips
  • 6 ounces Pancetta – diced
  • 2 tablespoons Olive Oil
  • 3 Garlic cloves – finely chopped
  • 5 ounces sliced Olives
  • 2 cups Tomatoes – diced
  • 3 cups Baby Spinach
  • 1/2 cup Heavy Cream
  • 1/3 cup fresh grated Parmesan
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the pasta according to the package directions until al dente. Drain and reserve one cup of the pasta water.
  2. In a large skillet heat the oil over medium high heat. Season the chicken with salt and pepper. Cook for approximately 5 minutes.
  3. Add the Pancetta to the skillet and cook for about 6 minutes. Remove from the pan and drain half the fat.
  4. To the skillet add the garlic, tomatoes, olives and spinach. Season with salt and pepper, then add the heavy cream, Parmesan and half a cup of pasta water and let simmer. Add the past and mix until well coated.
  5. Add back the chicken and Pancetta, mix well and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit

 

Pork, Bean, and Greens Soup

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Pork, bean, and greens soup

  • Servings: 6
  • Difficulty: easy
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For almost 40 years I have had the habit, a bad habit some may say, of always putting myself second behind my family and friends when it comes to breakfast, lunch and dinner. In addition I used to smoke (happy to say that habit died 10 years ago) and I sometimes drink a little too much.

Three years ago that lifestyle caught up to me in the form of Type 2 Diabetes.

For anyone that has or knows anything about Type 2 you know that lifestyle changes are needed if you don’t want nasty things happening or having things start to drop off. Unfortunately for me I’m pig headed and it takes time for stuff to sink in before I start to take corrective action but after three years and tons of “nagging” (and that’s a good thing) from my better half I think I have turned the corner and am on the road to good things.

This recipe, then, is from a cookbook I found that is for diabetics and the end result is really quite good.

Here’s how we do this one.

Shopping list:

  • 1 pound pork tenderloin, trimmed and cut into bite sized pieces
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced
  • 6 cups sodium reduced chicken stock
  • 2 tablespoons tomato paste
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 4 cups cough chopped napa cabbage
  • 4 cups rough chopped tuscan kale
  • 3 ounces grated fresh Parmesan

Putting it all together:

  1. Combine pork, rosemary, black pepper, salt, paprika and cayenne pepper in a bowl.
  2. Heat a large dutch oven over medium high heat. Add oil to pan and coat the bottom.
  3. Add pork mixture and saute for 2 minutes.
  4. Add onion and garlic and saute for another 4 minutes.
  5. Add stock, tomato paste and beans. Bring to a boil
  6. Reduce heat and cook, partially covered, 10 minutes.
  7. Stir in cabbage and kale and cook for 2 minutes or until the kale is wilted and the cabbage is softened.
  8. Ladle into bowls and sprinkle with cheese.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                        Bon Appetit