Chicken & Basil Fettuccine Pasta

8 oz ground chicken
8 oz fresh basil fettuccine pasta
3 cloves garlic
1 red onion
3/4 lb plum tomatoes
1 bunch basil
2 T mascarpone cheese
2 T Tomato Paste
1/4 cup grated parmesan cheese

Heat a medium pot of salted water to boiling.  Peel and slice the garlic.  Peel and small dice the onion.  Medium dice the tomatoes.  Pick the basil off of the stems and discard the stems.

In a large skillet, heat 2 T olive oil on medium high heat until hot.  Add the ground chicken.  Season with salt and pepper.  Cook, frequently breaking the meat apart with a spoon, 3-4 minutes, or until browned and cooked through.  Transfer to a bowl, leaving any browned bits in the pan.

Add 2 T of olive oil to the pan and heat until hot.  Add garlic and onion, season with salt and pepper.  Cook for 5-7 minutes, or until softened.  Add the tomato paste and cook 1-2 minutes stirring frequently.

Add the tomatoes, cooked chicken and 1 cup of water to the pan.   Season with salt and pepper.  Increase heat and simmer for 12-14 minutes, or until the tomatoes are broken down and the sauce has thickened.

Once they have simmered for 10  minutes, add the pasta to the pot of boiling water.  Cook 2-3 minutes or until almost al dente.  Reserving 1/2 cup of pasta cooking water, drain thoroughly.

To the pan of tomatoes and chicken, add the pasta, mascarpone and all but a pinch of the parmesan cheese, and half the reserved pasta cooking water.   Reduce the heat to medium.  Cook, stirring frequently to thoroughly coat the pasta, 1- 2 minutes, or until combined.  Stir in most of the basil.  Remove from heat garnish with parmesan cheese and basil extras.

Oven Baked Denver Omelets

INGREDIENTS

• 8 eggs
• ½ cup half and half cream
• 1 cup shredded cheddar cheese
• 1 cup chopped fully cooked ham
• ½ cup onion
• ½ cup green pepper

INSTRUCTIONS

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9x9 inch pan. Bake for 25 minutes or until golden brown.

Seared Pork Chops with Sweet Potato Salad

2 boneless, center cut pork chops
1 lemon
1 red onion
3/4 pound of baby sweet potatoes
1 large bunch parsley
2 T butter

Preheat oven to 450*.  Zest the entire lemon.  Quarter and seed the lemon.  Peel, halve and thinly slice the onion.  Halve the sweet potatoes lengthwise.  Pick the parsley off the stems and discard stems.

Place the potatoes on a sheet pan.  Drizzle with olive oil and season with salt and pepper, toss to coat.  Arrange with cut sides down and roast for 30  minutes. and then scoop into a bowl.

Once the potatoes have roasted 20  minutes, pat the pork chops dry with paper towels, season with salt and pepper on both sides.  In a large pan, heat 2 T olive oil on med-high heat until hot.  Add the pork chops and cook 2-4 minutes per side or until browned and cooked through.  Transfer to a plate and cover with foil to rest.

To the bowl of sweet potatoes, add the zest, parsley, onion and juice of 2 lemon wedges.  Drizzle with olive oil and toss to coat.  Season with salt and pepper to taste.

Heat the pan of reserved pork chop juice on medium until hot.  Add the juice of the remaining lemon wedges and 1/4 cup water.  Cook, stirring occasionally and scraping up any browned bits from the pan (about 2-3 minutes).  Add the butter, season with salt and pepper.  Cook, stirring occasionally, 30 seconds to 1 minute or until thoroughly combined.  Remove from heat, season with salt and pepper to taste.  Use this to top the seared pork chops.

Fusilli Con Buco Pasta - Blue Apron

8 oz Fusilli Con Buco Pasta
3 cloves garlic
1 lemon
1 summer squash
1 zucchini
1 bunch mint
2 T butter
1/2 cup grated Pecorino cheese

Heat a pot of salted water until boiling.  Peel and slice the garlic.  Zest the entire lemon.  Quarter and deseed the lemon.  Trim off and discard the stem ends of the zucchini and summer squash, quarter lengthwise, then thinly slice crosswise.  Pick the mint leaves off the stems; discard the stems.

Add the pasta to the pot of boiling water.  Cook, stirring occasionally.  14-16 minutes, or until just shy of ad dente.  Reserving 3/4 cup of the pasta cooking water, drain the pasta thoroughly.

Once the pasta has cooked for about 10 minutes, in a large pan, heat 2 T olive oil on med-high until hot.  Add the garlic, zucchini and squash.  Season with salt and pepper.  Cook for 3-5 minutes stirring occasionally.

To the pan of veggies, add the cooked pasta, zest, butter, half of the cheese, the juice of all lemon wedges, half the mint and 1/2 cup of the reserved pasta cooking water.  Cook and stir for 1-2 minutes or until the pasta is finished cooking through.

Top with remaining mint and cheese.