hey another recipe!
Dec. 22nd, 2006 07:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stephanometraI'm not really doing much at home but cooking these days, it seems.
INGREDIENTS
1 16lb pkg rotini, penne, or some other large shaped pasta
2 large chicken breasts
1/4c garlic olive oil
Rosemary, basil, and onion salt to taste (1/2t of each is about right)
1 30oz container ricotta (low-fat is fine)
1 pkg frozen spinach
2 egg yolks
1t Coarse-ground black pepper
1/2t Salt
Shredded Mozzarella cheese
TOOLS
Pot sufficient to cook pasta
1 medium skillet
Turner
Large knife
Cutting board
Large bowl
Spatula
Large deep-dish casserole with cover
DIRECTIONS
Boil water and cook pasta according to box directions. Drain; pour into casserole and set aside. Heat oil in skillet, adding herbs. Saute chicken in oil until cooked through, sprinkling both sides with onion salt while it cooks; it won't require constant attention. While chicken is cooking, combine ricotta, thawed spinach (DO NOT DRAIN!), egg yolks, salt and pepper in large bowl. Cube cooked chicken; add to ricotta mixture and toss with spatula. Pour ricotta mixture (should be fairly soupy - add a little cream if it's too dry) over pasta; mix thoroughly. Cover completely with mozzarella. Bake covered for 30 minutes, then remove cover for an additional 10 minutes.
Serves 6.
Anybody want the recipe for the pumpkin pie crunch I made a couple of days ago?
INGREDIENTS
1 16lb pkg rotini, penne, or some other large shaped pasta
2 large chicken breasts
1/4c garlic olive oil
Rosemary, basil, and onion salt to taste (1/2t of each is about right)
1 30oz container ricotta (low-fat is fine)
1 pkg frozen spinach
2 egg yolks
1t Coarse-ground black pepper
1/2t Salt
Shredded Mozzarella cheese
TOOLS
Pot sufficient to cook pasta
1 medium skillet
Turner
Large knife
Cutting board
Large bowl
Spatula
Large deep-dish casserole with cover
DIRECTIONS
Boil water and cook pasta according to box directions. Drain; pour into casserole and set aside. Heat oil in skillet, adding herbs. Saute chicken in oil until cooked through, sprinkling both sides with onion salt while it cooks; it won't require constant attention. While chicken is cooking, combine ricotta, thawed spinach (DO NOT DRAIN!), egg yolks, salt and pepper in large bowl. Cube cooked chicken; add to ricotta mixture and toss with spatula. Pour ricotta mixture (should be fairly soupy - add a little cream if it's too dry) over pasta; mix thoroughly. Cover completely with mozzarella. Bake covered for 30 minutes, then remove cover for an additional 10 minutes.
Serves 6.
Anybody want the recipe for the pumpkin pie crunch I made a couple of days ago?
