POSTED: Friday, February 21, 2014 - 6:24am
UPDATED: Friday, February 21, 2014 - 7:13am
El Paso, TX (KTSM) — Pasta Pomodoro
• 1 lb. spaghetti (or your favorite pasta cut), cooked al dente
• 4 cups chopped tomatoes
• 2 tbsp. chopped garlic
• 3 oz. extra virgin olive oil
• salt and pepper to taste
• crushed red pepper to taste
• 4 oz. cup chopped fresh basil
In a medium frying pan over medium heat, heat the olive oil.
Add the garlic and brown slightly.
DO NOT OVERCOOK.
Add the tomatoes.
Season it with salt, pepper and crushed red pepper.
Sauté for 4-5 minutes.
Pour over hot pasta.
Parmesan Crusted Chicken with Lemon Artichoke Butter Sauce
• 4 6oz chicken breasts
• 2 eggs beaten with 3 oz milk
• 1 cup flour and 1 cup Parmesan cheese mixed
• Olive oil
• Lemon Artichoke Butter Sauce (recipe to follow)
Dust each piece of chicken in flour.
Dip in egg wash.
Then dip in parmesan/flour mix coating evenly on both sides.
In a medium non-stick frying pan over medium heat, heat the olive oil.
Add the chicken and brown evenly on both sides.
Remove to serving dish.
Top with Lemon Artichoke Butter Sauce
Lemon Artichoke Butter Sauce
• 4 oz wine
• juice of 1/2 lemon
• 4 oz cold stick butter
• 8 artichoke hearts, quartered
• salt and pepper
In a small frying pan over medium heat, heat the lemon juice and white
Bring to a boil.
Remove from the heat.
Whisk in the butter a little at a time until sauce thickens.
Add the artichoke hearts and salt and pepper and bring back to a
Pour over chicken.
(Serves Four People)
Recipes provided by Edward Davis, Nuovo Cappettos