This past summer during the Big Grab Yard Sale we stopped and ate lunch at the Laura’s Tea Room in Ridgeway. After a long morning of hopping around from sale to sale, this was the perfect place to unwind, satisfy … Continue reading
On that crazy night when you need something fast and delicious..It can’t get any easier than this creamy delightful dish. Let’s get started with the ingredients
4 chicken cutlets (sliced thin)
1 tablespoon Tuscan seasoning (or Italian chicken seasoning)
1/4 cup Ken’s creamy caesar salad dressing
1 1/2 cups heavy cream
1/4 cup freshly grated Romano cheese
1/2 cup freshly grated Parmesan cheese
1/4 tspn ground sage
1/8 tspn ground nutmeg
8oz box penne pasta (or half of the 160z box)
In medium bowl season chicken with Tuscan seasoning then add Caesar salad dressing and coat the chicken evenly. Let marinade for about 1/2 hour (or to save time prepare chicken the night before and let marinade overnight)
Boil pasta according to directions on the box. Strain and set aside. Using a cast iron pan, thinly coat the bottom with olive oil. Heat pan on medium high heat, once the pan is hot add the chicken and brown on both sides, making sure you don’t overcook to maintain the juiciness. Remove and place on cutting board and slice chicken.
In the cast iron skillet, add the heavy cream, cheeses and remaining ingredients. Bring to a light boil and then simmer down stirring until thicken. Texture should be a creamy consistency. (Here’s where I tend to play around.. take a taste.. if you need more cheese (which I love) add a bit more to achieve your taste.
Then add pasta into skillet and blend into sauce. Next add sliced chicken and blend. Add a light sprinkle of black pepper. Let simmer for 10 minutes, serve hot.
I hope you enjoy this simple recipe and remember cooking is always delicious and easy with “TLC” TwinsLuvCooking
It’s a good feeling when you go to a restaurant and have lamb and your hubby says.. Yours is better 🙂 chuckles..Pat on my back… and not to toot my own horn.. I think he was right.. Here’s our recipe to share with you.
1 1/2 tblspn kosher salt
2 tblspns rosemary
5 large garlic cloves minced
1/2 cup dijon mustard
1 tblsps balsalmic vinegar
1 tblspn spicy brown mustard
(This is enough rub for 3 racks – if you’re making less you can divide the ingredients or just store the remaining in the refrigerator)
Allow lamb to soak in a mixture of vinegar and water for about 30 mins (this helps tenderize the meat and ease the lamb-y taste). Put all ingredients in a food processor and blend… Using a knife, make slits in the lamb. Make a few small slits in lamb and rub all over lamb – saturating it (in the process of rubbing, I use my fingers and also put rub inside the holes – marinade for at least 30 minutes. Grill until done – Remove from grill, cover and let rest for about 5 minutes before cutting
The garlic/mustard flavor enhances the flavor of the meat and blends perfectly
See how simple that was.. As always cooking is easy with a little “TLC”