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Weekday dinner inspirations: Chicken Pomodoro and more

Mon | Easy does it

Make Lazy Lasagna tonight with tortellini or ravioli. Get a couple of bags of your favorite frozen variety and cook according to the package directions. Mix generously with pasta sauce and blend in shredded mozzarella cheese. Spoon into baking dish and sprinkle with grated Parmesan. Bake in 350-degree oven for about 20 minutes. Serve with green salad and bread.

Tues | Chicken with attitude

Chicken Pomodoro (recipe below) smacks of flavor thanks to the creamy tomato sauce spiked with Italian herbs and a little heat. Serve with mashed potatoes or buttered noodles.

Wed | Rotisserie chicken

Shred that bird for Chicken and Dumpling Soup. In a covered stockpot, heat a box of chicken stock and add a can of cream of celery soup. Stir to combine then dump in a half bag of frozen mixed veggies. Stir in chicken. Dot the top with separated refrigerated biscuits; cover and simmer for about 15 minutes or until biscuits are cooked through.

Thurs | A little help from friends

Grab one (or two) of those Marinated Pork Tenderloins for an outdoor cookout. Toss pineapple slices on to the grill near the end of the pork's cooking time and serve the meat and sweet with rice tossed with chopped parsley.

Fri | Pizza, sort of

A Pepperoni and Veggie Frittata has all the flavor of your favorite Friday night pizza but no crust. Beat 6 ounces of softened cream cheese with 6 eggs and 1/4 teaspoon each dried basil and oregano. Set aside. Saute sliced mushrooms and diced green pepper in 2 tablespoons butter in a large ovenproof skillet for about 5 minutes. Stir in 2 dozen slices of pepperoni and cream cheese mixture. Cover and cook for about 5 minutes. Broil uncovered for about 2 minutes to brown. Serve with a salad dressed with Italian vinaigrette.

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Chicken Pomodoro

4 boneless, skinless chicken breasts (1 1/2 pounds)

Salt and pepper

3 tablespoons olive oil, divided use

1 onion, chopped fine

4 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 (14.5-ounce) can diced tomatoes

1/3 cup heavy cream

1/4 cup finely chopped fresh basil

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream and 1/4 teaspoon salt and bring to a boil. Return chicken and accumulated juices to skillet. Simmer, covered, until chicken is cooked, about 10 minutes.

Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour over chicken. Serves 4.

Source: Cook's Country magazine, March 2010

Weekday dinner inspirations: Chicken Pomodoro and more 02/23/10 [Last modified: Tuesday, February 23, 2010 3:30am]
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