Confessions of an Unintentional Domestic Goddess

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Penne Beef Florentine

I love this dish! My children even love it, which makes me like it that much more! And once again, it’s a meal in a pan, but hey, who can complain about that? Less dishes to clean, right?  I must apologize, I didn’t get any pics, we were starving and ate it  before I could get my camera out!

Penne Beef Florentine

1lb ground beef

1 pkg whole wheat penne (12oz)

3 cloves garlic pressed

1 pkg fresh spinach (2oz) chopped

1 can diced tomatoes, drained

2 cans tomato sauce (8oz)

1 can beef broth

1-1/2 tsp Worcestershire sauce

1 C shredded mozzarella

What to do:

1. brown ground beef with garlic. drain.

2.cook pasta according to pkg directions in salted water. drain.

3. put tomatoes, tomato sauce, beef broth, Worcestershire in with beef.

4. Bring to a boil. Reduce heat and simmer uncovered until sauce begins to thicken.

5. Add spinach and stir until spinach is wilted.

6. Toss beef/tomato mixture with pasta. Sprinkle cheese on top and cover until cheese is melted.

There you go, can’t get much easier than that! If you like your spinach pieces larger, you can just do a coarse chop, or even leave the pieces whole. We discovered last time that my son likes the spinach to be in tiny pieces. Ok with me! If that will help him eat it better, I’m all for it! Let me know what you think, it’s Italian-esque, without being typical Italian.

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Tuscan Chicken

By now, if you’ve been hanging out with me on a regular basis, you know I love me some Italian food. I think in a former life I really must have been Italian. I love the food, the wine, the language sounds incredible (although I know not a single word besides names of pasta), the scenery. A trip to Italy is at the top of my bucket list. So, it really shouldn’t surprise anyone that when I found this recipe, I ran around in little circles like a yippy dog (minus the tinkle on the floor!). It’s delicious, and even better, EASY!  Are you ready???

I know, right? Makes me hungry right now!

 

Tuscan Chicken

1C chopped onion

1tbsp minced garlic (or several cloves pressed)

4 boneless skinless chicken breasts

1 can Italian diced tomatoes, drained

1 tbsp balsamic vinegar

1C each chopped red and yellow bell pepper

1tbsp olive oil

3/4 tsp salt (or to taste)

1/4C shredded parmesan

2/3C chicken broth

hot cooked pasta (I prefer linguini)

1. saute onions and peppers in oil 4 to 5 min or until crisp tender

2. add garlic and cook 1-2 min or until veggies are tender

3. place chicken in a resealable bag and flatten to 1/2″ and place over veggies

4. add tomatoes, broth, vinegar and salt

5. bring to a boil. reduce heat and simmer uncovered 20 to 25 minutes or until chicken juices run clear and sauce is slightly thickened. Serve over pasta and sprinkle with parmesan.

See what I mean? EASY! If the red and yellow peppers are way expensive (like most of the time around here) it works well with green peppers as well, they just give a different flavor.

This is how I like it! A green veggie on the side and nice glass of zin to go with! Mangia!

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