4 cups bowtie pasta
vegetable oil for cooking
2 chicken breasts
1/4 cup flour
1/4 cup parmesan cheese
1 Tbsp. garlic salt
1/2 cup onion chopped (optional)
1/2 cup red bell pepper chopped (optional)
1 cup marsala cooking wine
2 cups heavy cream
1/2 cup sun-ripened dried tomatoes, drained and chopped
2 cups shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, cut chicken breasts into 1/2″-1″ cubes. Add cut chicken, flour, parmesan cheese, and garlic salt to a gallon sized ziplock bag. Shake to coat chicken. Add a small amount of vegetable oil to a skillet. Brown the chicken in skillet over medium heat. Add chopped onion and bell pepper to the skillet, cooking until chicken is cooked throughout and vegetables are crisp tender. Pour marsala cooking wine into a saucepan and bring to a simmer. Allow wine to simmer for 5 minutes. Add heavy cream and sun-dried tomatoes to the saucepan and continue simmering for 5 more minutes. In a large mixing bowl, combine cooked noodles, chicken (and vegetables), and creamy marsala sauce. Stir to coat noodles. The mixture will be pretty liquidy. Pour everything into a 9×13″ dish. Top with shredded mozzarella. Bake at 350 degrees for 20 minutes.
Saying good-bye to summer
Last night was one of those perfect late summer evenings, when the air starts to chill, and you stay up just a little longer than you should, chatting with old friends, wrapped in a blanket, while the cool night falls around you. I was celebrating a milestone birthday with a garden party for 40 people. I took a photo to remember the moment.
On the menu was a buffet of mustard, garlic and rosemary rubbed tenderloin, spinach and feta streudel, grilled eggplant parmesan, roasted baby potatoes and kale ceasar salad. It was delicious. Recipes and photos will follow in the next week!