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Lee’s Italian Kitchen
630.736.7711 www.leesitaliankitchen.com
Favorite Recipe Ideas
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Pasta Leana ala Roasted Red Tomatoes
You will need:
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1lb *Divella Mostocolli
(or your favorite brand)
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3 Perdue boneless skinless
chicken breasts- (marinate 1 hour in Wishbone Italian salad dressing or *Boyajain
Garlic Oil and *Antonia’s Italian Seasoning)
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2 T*Antonia’s Extra Virgin
Olive Oil
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3-6 *Miguel & Valentino
Garlic Cloves (chopped)
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1 cup *Jansel Valley Red
Roasted Tomatoes (drained)
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1 ½ tsp. *Pesto alla
Genovese Basil Pesto
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2 tsp. *Bella Cucina
Artichoke Lemon Pesto (optional)
Marinate chicken
breasts for at least 1 h our. Grill or pan fry until chicken is fully
cooked. Slice into long strips.
Meanwhile, Cook Pasta
in 4 quarts boiling water with 1 Tablespoon salt for 15 minutes. Shut off
heat, cover pasta and let stand 5 minutes. Drain. Set aside.
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In a large skillet on high
heat, add the 2 T Olive Oil and chopped Garlic Cloves. Sauté. -Note: be
careful not to burn garlic cloves
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Add, 1 ½ tsp Basil Pesto
followed by 1 cup Red Roasted Tomatoes (drained). Sauté 2 minutes blending
all flavors.
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Mix in Cooked Pasta and sliced
Chicken Breasts tossing until blended.
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To finish, add 2 tsp Artichoke
Lemon Pesto (optional). Toss once more until hot.
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Serve with our Italian Toss
Salad and Garlic Bread. (See recipes below)
Other Variations-
Replace the sliced chicken breasts for cooked shrimp and for an added twist
on things substitute the Red Roasted Tomatoes with *Jansel Valley
Sun-Dried Tomatoes soaked in Garlic Oil for 5 minutes.
Italian Salad:
1 head Romaine
Lettuce ½ tsp. *Bio Natural Sicilian
Sea Salt
2 T. *Boyajain
Garlic Oil ¼ tsp. fresh ground
White Pepper
2 T. *Boyajain
Balsamic Vinegar 1 tsp. *Antonia’s Italian
Seasoning
Wash and cut lettuce.
Combine all ingredients. Toss. Add 1 Tab Parmesan cheese- (optional).
Garlic Oil Bread:
Take 1 long French Italian bread
and slice into 5 inch pieces. Brush on Garlic Oil. Top with desired spices.
Broil or grill until nicely browned. Serve immediately with Pasta above.
Monja! Eat in good health with our best wishes…Lee Stevens
Original recipe Lee’s
Italian Kitchen 3-2005 *Bold = Our Products
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