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Chicken Pasta Bake with Spinach and Parmesan
Chicken Pasta Bake with Spinach and Parmesan
Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish, or two 9×9-inch baking dishes.
Heat a large pot of water to boiling. Salt generously. Add the pasta and cook according to package directions. When it reaches al dente, drain.
While the pasta water is boiling and the pasta cooks, heat a deep sauté pan over high heat and add the olive oil. When it shimmers, add the chicken pieces and sprinkle lightly with salt and pepper. Cook for about 2 minutes, not moving the pieces and letting them brown, then stir and brown the other side. Add the chopped greens, letting handfuls wilt down first if necessary, and cook just until half wilted. Spread in the prepared baking dish (or divide between two dishes). Add the diced shallots and toss.
Wipe out the sauté pan and return to medium heat. Add the butter and melt. Whisk in the flour and cook for 3 minutes. Slowly whisk in the milk, whisking vigorously to avoid lumps. Cook for 3 to 5 minutes, whisking constantly, until the sauce thickens. Remove from the heat and stir in the yogurt, 3/4 of the Parmesan cheese, and lemon zest. Add 1 teaspoon salt and a generous quantity of black pepper.
Toss the pasta with the chicken and spinach in the baking dish (or dishes), using a spoon or your hands to mix thoroughly. Pour the sauce over top and mix. Sprinkle the top with the remaining Parmesan cheese. Bake for 25 minutes or until hot through and slightly browned on top.
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Juicy Turkey Burgers with Sauteed Tomatoes, Basil and Ricotta
Juicy Turkey Burgers with Sautéed Tomatoes, Basil and Ricotta
In a mixing bowl, gently combine the turkey, salt, pepper, cilantro, and garlic, being careful not to overwork it, until just combined. Form into 4 loosely packed patties. Heat the oil in large skillet over medium heat until lightly smoking. Add the patties and cook until browned and crispy, about 6 minutes per side. Let rest.
Meanwhile, pour off all but 1 tablespoon of fat from the pan and heat over medium heat until shimmering. Add shallots and a pinch of salt and cook until softened, about 2 minutes. Add the tomatoes and chili flakes, stirring often, until tomatoes break down and soften, about 4 minutes. Season with salt and pepper.
Spoon tomato mixture on the bottom bun halves, top with burger patties and a dollop of ricotta. Top with whole basil leaves and freshly cracked black pepper and serve immediately
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Roasted Broccoli with Lemon, Pine Nuts and Basil
Roasted Broccoli with Lemon, Pine Nuts and Basil
Preheat the oven to 400°. On a large baking sheet, toss the broccoli and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing half way through, until browned and tender.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.
In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil and season with salt and pepper. Scrape the broccoli into a serving bowl, add the dressing, pine nuts and basil and toss to coat. Serve.
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