PENNE   ALFIO

Wow!  This is such a great meal that’s so easy to prepare yet seems so elegant.  This is the perfect time of year to use fresh ingredients.  I picked the oregano, thyme and basil from the pots on my back deck. The red pepper flakes I received from my sister in law who grew the peppers last year and dried them.  Fresh ingredients just make everything pop. 

This recipe was so easy to throw together. Add a wonderful salad and maybe a little garlic cheese bread and you have it made. Be sure to check out Gordy’s wine blog at http://gordy-wine-in-omaha.blogspot.com/ to find out what wine matches perfectly with this pasta dish.

PENNE ALFIO

Serves 4

1 Tbsp. olive oil

4 boneless, skinless chicken breasts, diced

2 cloves garlic, minced

½ tsp. salt

½ tsp. crushed red pepper flakes

1 tsp. oregano

1 tsp. thyme

1 tsp. basil

2 ounces sun dried tomatoes in olive oil, chopped

1 (14 oz.) can artichoke hearts packed in water, chopped into bite size pieces

1 (14 oz.) can chicken broth

1 (12 oz.) box penne pasta

¼ cup Parmesan cheese, grated

In a large skillet heat oil and add chicken and garlic.  Brown chicken, then add salt, red pepper, oregano, thyme and basil. Stir until fragrant, for about 1 minute.  Add tomatoes, artichokes and broth.  Simmer on medium heat for 30 minutes.  Cook pasta according to package directions.  Spoon sauce over pasta and sprinkle with cheese.

CHILE-HONEY GLAZED SALMON

I don’t know about you, but weeknights can be hectic.  Yet, I love to cook and try new recipes, so I’m always looking for great new entrée’s that won’t take hours to prepare, yet taste like they did.

We’re also Salmon lovers in our house, and they are so easy to prepare.  Keep them healthy by brushing just a little olive oil on them and then salt and pepper, or jazz them up a bit with a fruit salsa, or, make them POP with this Chile-Honey Glazed Salmon recipe.

Enjoy this healthy, refreshing meal.

CHILE-HONEY GLAZED SALMON

·         Four 8-ounce center-cut salmon fillets with skin

·         2 Tbsp. honey

·         1 ½ tsp. pure ancho chile powder

·         1 ½ tsp. Dijon mustard

·         Salt and pepper

·         EVOO

Light a grill or preheat a grill pan.  In a small bowl, combine the honey with the ancho chile powder and mustard and season with salt. Brush the salmon with EVOO and season with salt and pepper.  Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes.  Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.

(I prefer a more rare salmon and only cooked it about 2 minutes per side)