Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Greek Ziti
You’ll find an interesting technique here that guarantees juicy chicken: The boneless meat is steamed to moist perfection in hot chicken broth - off the heat.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 21 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 cup canned low sodium chicken broth
2 teaspoons dried oregano
3 boneless skinless chicken breasts, (about 1 pound in all) cut into 1/2-inch cubes
1/2 pound ziti
4 ounces feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons fresh parsley, chopped
1 1/2 cups cherry tomatoes, halved




In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4 minutes. Stir in the chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until just done, about 8 minutes.

In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper, and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes.


Wine Recommendation: The acidity of the feta cheese and the lemon juice in this dish will work best with a light, fruity, just plain gulpable red wine. If you’re feeling adventurous, try a Greek one such as Demestica.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//