Chef Carl Congelo's Recipes: Pasta With Chicken & Peach Cobbler
If you're looking for some delicious skillet recipes, be sure to check out these two from Chef Carl Congelo!
Pasta with Chicken, Baby Spinach & Fresh Mushrooms.
Serves 2
Ingredients
- 1/4 c olive oil
- 2 medium boneless, skinless chicken breast, cut in bite size cubes
- 2 cups raw baby spinach
- 1 cup sliced button mushrooms
- 1 cup cherry tomatoes cut in half
- 2 T garlic chopped
- 3 scallions rough chop with some stem
- 1/4 cup Italian dried cured olives rough chop
- 2 T chopped fresh basil
- 1 t salt and 1 t black pepper
- 1 t crushed red pepper
- 1/2 c uncooked ditalini pasta
- 1/4 c grated parm
- 1/2 c heavy cream
- 1/ 2 c water
In large skillet ,olive oil, garlic, scallions, chicken. Arrange in pan to touch bottom. Now on top spinach, mushrooms, tomatoes, olives, basil, salt and peppers. Uncovered heat to medium , high. After 2 or 3 min. stir and toss. Now add water and pasta. Cover tight for about 8 minutes. Stir half way through. At end of 8 minutes, add cheese and cream stir and cover for 1 or 2 min. Serve...
In The Pan Peach Cobbler:
Dessert:
Serves 2
- 1 1/2 c fresh frozen peaches
- 1/4 c brown sugar
- pinch salt
- 1 T cinnamon
- 1 T vanilla
- 4 T butter cubed
- 3 T Frangellico
- 4 slices Sara Lee frozen pound cake / cubed
In medium pan, butter, peaches, brown sugar, cinnamon, vanilla, salt, Frangelico.Heat medium, high. Uncovered and let saute for 2 minutes. Stir and cover for 2 or 3 min. Now place pound cake on top and cover for about 1 minute.Serve.