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WALTONS***Everything, But the Meat***
Lemon & Pepper Chicken w/ Angel Hair Pasta
8 oz. angel hair pasta
Save 1 cup cooking liquid from pasta.
lemon & pepper seasoning
onion powder
garlic powder
boneless/skinless chicken breasts
1 TBSP canola or mild flavored (light) olive oil
2 large Plum or Roma tomatoes, diced
½ tsp. Italian seasoning
½ tsp. dried oregano
½ tsp. dried basil leaves
fresh chopped parsley (optional)
Heat large skillet (with lid) to medium-high heat.
Meanwhile, cook 8 oz. (½ box) of angel hair pasta, according to package directions. (Go light on salt, if using)
Sprinkle both sides of breasts liberally with lemon & pepper seasoning. Afterword, sparingly flavor with onion and garlic powders, (both sides).
Place 1 TBSP of oil in skillet, heat until hot, but not smoking.
Add chicken breast halves and cook for 3 or 4 minutes before turning. Cook for a few more minutes before adding lid. Turn heat to low. Let chicken simmer in juices.
When almost cooked through, add the diced tomatoes and 1 cup of cooking liquid from pasta. Add oregano, Italian seasoning, basil and parsley, if using. Replace lid and simmer a little longer.
When tomatoes have softened, remove chicken to a serving platter, leaving most of tomato mixture in skillet
Pour sauce over cooked and drained pasta. Mix well. Place pasta on serving dish and serve with chicken on top. Add a sprinkle of Parmesan cheese if you like.
My original recipe!
The Ultimate French Fry Dipping Sauce
1 cup mayonnaise
3/4 cup ketchup
1 teaspoon Worcestershire sauce
1 Tablespoon pickle brine
1 teaspoon paprika
pinch cayenne
In a medium mixing bowl whisk mayonnaise ketchup, Worcestershire sauce, pickle brine, paprika, and a pinch of cayenne. Serve with your favorite fries, burgers, hotdogs, or chicken fingers.Enjoy!
Store any unused portions in an airtight container in the refrigerator.
Neopolitan Marinara Sauce
1 28 oz can San Marzano tomatoes or whole peeled tomatoes
4-5 cloves garlic finely chopped
5-6 TBSP olive oil
1 TBSP oregano
salt to taste
Pour the tomatoes into a bowl and mash with a fork or potato masher.
Heat olive oil over medium heat in a pan and add garlic. Cook garlic for about 30 seconds or so careful not to let it burn.
Add the tomatoes to the pan and 1 TBSP oregano. Salt to taste ( I use about a teaspoon or so)
Reduce heat and let simmer 15-20 minutes
Serve over pasta with fresh parsley or basil... serve over meatballs, steak, chicken or fish...use as a sauce for lasagna or dip your pizza or bread into it
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