Country Sampler's Prairie Style - - Pantry -

IN­GRE­DI­ENTS 8 ounces bow- tie pasta 3 gar­lic cloves, peeled and chopped 2 ta­ble­spoons steak sea­son­ing 2 tea­spoons Tabasco sauce 3 ta­ble­spoons Worces­ter­shire sauce 1/3 cup red wine vine­gar ½ cup ex­tra vir­gin olive oil 2 large yel­low onions, cut into thick slices 6 thinly cut chicken breast cut­lets 2 ta­ble­spoons Di­jon mus­tard Sea salt Ground black pep­per ¼ cup grated Parme­san


1 ta­ble­spoon ex­tra vir­gin olive oil 2 bunches of arugula 1 small head of radic­chio 2 cups fresh basil ¼ cup flat- leaf pars­ley 3 cel­ery sticks, chopped 1 pint grape toma­toes 8 ounces moz­zarella, grated

IN­STRUC­TIONS 1. Heat a cast- iron skil­let. 2. Bring a large pan of wa­ter to a boil, add a pinch of salt and the pasta, and cook un­til al dente, about 9 to 11 min­utes. 3. In a small mix­ing bowl, mix the gar­lic, steak sea­son­ing, Tabasco, Worces­ter­shire sauce, and 2 ta­ble­spoons of the vine­gar. Whisk in ¼ cup olive oil. Di­vide the mix­ture into two bowls. Add the sliced onions to one and the chicken cut­lets to the other. Toss to coat and mar­i­nate for a few min­utes. 4. In a salad bowl, com­bine the mus­tard and re­main­ing 3 ta­ble­spoons of vine­gar with a lit­tle salt and pep­per. Whisk in the re­main­ing ¼ cup olive oil and then add the Parme­san. 5. Once the pasta is cooked, drain it thor­oughly and add it to the salad bowl with the dress­ing, and toss to coat. 6. In the skil­let, heat the 1 ta­ble­spoon of olive oil, add the sliced onions, and cook un­til soft and caramelized. Add the chicken and cook un­til done ( about 3 to 4 min­utes on each side). Re­move both the onions and chicken to a cut­ting board, and let stand for about 5 min­utes. Coarsely chop the onions and chicken, and add them to the pasta. 7. Add the arugula, radic­chio, basil, pars­ley, cel­ery and grape toma­toes. Toss to coat with the dress­ing. Add the moz­zarella and salt and pep­per to taste.

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