Chicken Penne in Garlic Sauce

Aromatic, flavorful, and light, this pasta dish is everything you want it to be. Enjoy this restaurant style taste in the comfort of your home with this simple to prepare, but elegant tasting dish.

             There are a few ingredients that make this dish a winner. The first has to do with preparation. This kitchen secret is one I use EVERY time I prepare chicken for juicy chicken that never gets dry! Soak the chicken breasts in two cups of water mixed with a tablespoon of salt for one hour before you start cooking. The second secret to success in this dish is the chicken broth. It maximizes the flavor of the dish without compromising the creaminess of the sauce. And let's not forget the star of the show, garlic! 

Prep Time: 1 hr.             Cooktime: 30 mins.              Yeilds 5 servings

Chicken Penne in Garlic Sauce

Ingredients:

3-4 boneless, skinless chicken breasts

salt and cracked peppercorn to taste

marjoram to taste

1 package of penne

4 cloves of garlic, minced

1 tbsp butter

1 cup chicken broth

1 1/2 cups heavy whipping cream

parsley and parmesan to garnish

1, Place chicken in a bowl of salt water one hour before preparing dish.

2. Take chicken out of salt water, pat dry, and cube. Season with salt, peppercorn, and marjoram and saute in a medium saucepan on med/high until chicken is cooked all the way through.

3. Bring a pot of water to boil and add penne. Cook to al dente, drain, and set aside.

4. Mince garlic and add to chicken, stirring for 1 minute. 

5. Add butter, chicken broth, and heavy whipping cream to the sauce pan. Bring to a slight boil then turn the heat on low and put a lid on the pan. Let the sauce simmer for about 10 minutes. 

6. Remove the sauce from heat and allow to set for 2-3 minutes to thicken. Pour sauce over noodles and serve. Garnish with parsley and parmesan if desired.

Cooking confession: This was the first dish I cooked with garlic that wasn't powdered or already minced. I had no idea how to get it out of the peel! One time I saw Anne Burrell crack a garlic clove by smacking it with a giant chef's knife and I thought, "Yeah, I can do that"...no. Just no.

Chocolate Chip Muffins

           The other day I went to the HEB to pick up some groceries for dinner. I drug my husband aisle through aisle, even making him circle back to pick up items I forgot on my list, only to find out I forgot the poptarts he takes to work every morning for breakfast! So while he was at work, I whipped up these muffins with items I had at home. Simple and fun, this recipe is like making chocolate chip cookies, but with different measurements and a secret ingredient that is the key for awesome muffins and cupcakes-- buttermilk! if you don't have buttermilk on hand, don't fret. With a tablespoon of lemon juice and a cup of milk, you can make it yourself! Just let the mixture sit for about five minutes or until it begins to curd. Now you have buttermilk to make these delicious muffins!

Prep time: 5 mins.        Cooktime: 13-15 mins.        Yields approx. 1 dozen

Chocolate Chip Muffins

Ingredients: 

1/2 cup butter (1 stick), melted

1 cup sugar

1 cup buttermilk

1/4 cup brown sugar

2 large eggs

2 cups flour

1 tsp baking soda

1 tbsp baking powder

1 1/2 cups chocolate chips

1. preheat the oven to 375 degrees and place cupcake liners in the cupcake tin.

2. In a medium mixing bowl whisk together sugars, melted butter, eggs, and buttermilk.

3. Add the baking soda, baking powder, and flour, stirring in the flour a little bit at a time.

4.Lastly, stir in the chocolate chips. The batter should be creamy and smooth, almost resembling cookie dough.

5. Scoop two tablespoons of batter into each cupcake liner and bake for 13-25 minutes at 375 degrees or until slightly golden. To check if they are done, lightly tap the tops of the muffins. If your fingers bounce back up they are done!

Cooking confession: When I was a little kid, I used to only let my younger siblings help me make box muffins if they referred to me as "Chef master Carley".