Saturday, October 1, 2011

WINNER and a Recipe

We have a...
So excited to announce that Monica is the winner of the personalized phone cover giveaway! So excited for you!!! Just email me at and I can do a design just for you! Keep posted for more giveaways during the holiday season!!! And today and tomorrow are the last days to use the code: PHONE15 at checkout when you purchase a cover in my etsy shop, yay for discounts!

For all the ladies that didn't win the phone cover out there~don't worry I never win anything either, but I do have a really yummy recipe to share!

Doesn't that just look delicious! Another one that EVERYONE loved at my house, and like I've said before, that is not easy to do!

This is a copy cat recipe from Macaroni Grill's Pasta Milano and another pinterest find from this blog! I made some changes, but it turned out great! My family loves sauce, we are the smother your bread and scoop up the sauce kind of people so I always do 1 and a half or double the sauce portions of recipes! You can also always freeze the extra and use for later!

Pasta Milano
inspired by Macaroni Grill, adapted from Recipezaar

3 slices bacon, diced-(I used 5, we like bacon around here)
2 chicken breasts, cut into bite sized pieces ( I used 4 thin sliced chicken breasts)
4 cloves roasted garlic, mashed (doubled this)
1/2 cup sun-dried tomatoes, chopped (My hubby doesn't like sun-dried tomatoes, so I added some sun-dried tomato tapenade instead to get the flavor of them~I just added to taste)
1 cup white mushrooms, sliced (I used an entire container of the pre-sliced mushrooms, I really don't think 1 cup would've been enough)
1 cup chicken broth, divided (doubled)
1 cup heavy cream (or half & half for a lower fat version) (I used half and half and doubled)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta (used a 16 oz bag)
water for boiling pasta
1 cup shredded Parmesan cheese (Just eyeballed this)
2 tablespoons chopped fresh basil (doubled)

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

Garnish with fresh basil and serve hot.

* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.

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