Saturday, June 21, 2008

Chicken Provolone and Artichoke Pasta

Chicken Provolone
4 servings

4 boneless, skinless chicken breast halves
freshly ground pepper
1 tablespoon olive oil
1 tablespoon butter
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. Heat oil and butter in skillet. Cook chicken over medium heat for 4-5 minutes on each side until done. Transfer chicken to a baking sheet. Top each breast with basil, prosciutto and cheese. Broil 6-8 inches from heat for 1-2 minutes or until cheese has melted and begun to brown. Enjoy!

Artichoke Pasta
4 servings

8 ounces cooked angel hair pasta
1 tablespoon olive oil
1 bag "steam in bag" broccoli
1 cup cherry tomatoes
2 garlic cloves, minced
1 can (14 ounces) marinated artichoke hearts
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons flour
1/2 cup chicken broth
1/4 cup freshly grated parmesan cheese

Steam broccoli. Saute broccoli, tomatoes, garlic, and artichoke hearts in oil. Add salt and oregano. Combine flour and chicken broth; add to vegetables. Bring to a boil; cook and stir until thickened. Toss with pasta, top with parmesan and serve. Enjoy!

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