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Safety Practices
Always cook poultry well-done, not
medium or rare. Salmonella is heat sensitive and is easily destroyed at
temperatures of 140°F. or above. The U.S. Department of Agriculture recommends
cooking until the meat reaches a temperature of 180°F. to ensure the destruction
of any salmonella that may be present. Boneless parts should be cooked to an
internal temperature of 160°F. When poultry is cooked properly, all juices from
the meat should be clear, not pink.
Always wash hands, countertops, and utensils in hot, soapy water between each
step of food preparation. Bacteria present on raw meat and poultry can get into
other food if exposed to the same utensils. For example, be sure the platter
that carries the cooked meat to the table is not the same platter that carried
the raw meat to the grill. Do not cut up raw poultry and then use the same knife
or cutting board to prepare other foods unless the utensils are washed
thoroughly. |
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Chicken Italian
extra-virgin olive oil for sauteing
3 cloves garlic, peeled and finely chopped
3 or 4 sun-dried tomatoes
1 (16-ounce) can Italian stewed tomatoes
3 to 4 artichoke hearts (in brine), chopped
3 to 4 medium portobello mushrooms, brushed and chopped into bite-sized pieces
6 colossal size black olives, sliced
oregano, black pepper and crushed red pepper to taste
1 red bell pepper, sliced
Shavings of hot green Italian pepper to taste
1/2 C. grated Asiago cheese
1/2 lb. pasta
1 T. olive oil
1 (6-ounce) can chicken broth
2 skinned and deboned chicken breast, cut into pieces
2 or 3 scallions or green onions, including tops, washed and chopped
2 plum tomatoes, washed and chopped
Additional Asiago cheese and portobellos for garnish
In saucepan, saute sun-dried tomatoes in extra-virgin olive oil with fresh
garlic. Add mushrooms and red pepper and sauté 2 minutes. Add stewed tomatoes
with juice, artichoke hearts, olives and seasonings. Now add chicken broth and
Asiago cheese. Continue cooking on low to medium heat.
Now begin boiling water in a large pan, adding 1 tablespoon olive oil. Add pasta
and cook until al dente, approximately 7-10 minutes, or according to the package
directions for the particular pasta.
Meanwhile, in separate skillet, sauté chicken breast in extra-virgin olive oil
with 1 clove garlic, scallions and 2 plum tomatoes. Cook until chicken is
fork-tender. Add to sauce.
Put drained pasta al dente in a large serving platter. Pour sauce over pasta.
Top with additional grated Asiago cheese. Garnish with additional portobellos,
if desired.
Serves 2.
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