Chicken Pomodoro

I know .. it's been a lifetime since I posted a new recipe. Well, lucky for you I have (2) new ones for this week.

Chicken Pomodoro is so delicious. It's this creamy chicken dish that just makes you feel good all over. Enjoy!

Chicken Pomodoro Serves 4

4 boneless, skinless chicken breasts

salt and pepper

3 T. olive oil

1 onion, chopped fine

4 garlic cloves, minced

1 t. dried oregano

1/4 t. red pepper flakes

1 (14.5 oz) can diced tomatoes

1/3 c. heavy cream

1/4 finely chopped fresh basil

cooked penne pasta

1. Season chicken with salt and pepper. Heat 1 T. olive oil in a large skillet over medium high heat. Cook chicken until golden, about 3 minutes per side. Transfer to a plate.

2. Heat remaining oil in empty skillet over medium high heat until simmering. 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 t. salt and bring to a boil. Return chicken to skillet, simmer, covered utnil chicken is cooked through, about 10 minutes.

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

Tortilla Soup for a Crowd

Most Super Bowl parties feature finger foods. Sometimes you'll find a yummy chili or a burger. This Tortilla Soup is warm, cheesy, hot, spicy and best of all ... easy to make ahead and serves from a crockpot. This recipe is not only Super Bowl food, it's great for an easy weeknight meal and everyone can add their favorite toppings. Thanks to Pace for supplying The Sneaky Cat with free Picante Sauce. Enjoy ...

4 large chicken breasts, cooked and shredded

1 stick of butter

1/2 c. flour

1 t. black pepper

1 t. ground mustard

4 c. milk

32 oz. chicken broth

4 c. cheddar cheese, shredded

1 jar (8 oz.) Pace Picante Sauce, choose your heat

4 flour tortillas, cut into strips

Extras:

shredded monterey jack cheese

sour cream

sliced jalapeno peppers

hot pepper / onion relish

fresh cilantro

black beans, cooked, rinsed and drained

1. Heat oven to 350 degrees. Place tortilla strips in thin layer on baking sheet, place into oven. Bake for 15 minutes or longer until crisp, but not overly browned. Remove from oven an place into a bowl for serving.

2. Melt butter in a large saucepan over medium heat. Stir in flour, pepper and dry mustard. Stir into a thick paste. Add chicken broth and milk, a little at a time until a sauce is created. Turn heat to medium high, cook, stirring constantly until sauce is boiling, boil for 1 minute, turn heat to low.

3. Add to saucepan, cheese, chicken and salsa, stir until combined and cheese is melted.

4. Place soup into crockpot set on low. Stir before serving.

5. Place tortilla strips, and extras into bowls near the crockpot. Allow guests to serve themselves.

** if you're looking to make this even more simple: purchase a roasted whole chicken and use tortilla chips instead of making strips

Summer Vacation

Hi.

Just a quick note that I am SO SORRY I have been neglectful of my blogging duties. The bakery business has taken off and I am happy to report, we are making $$$$!

That being said, it's no excuse to neglect my little bloggie blog.

Good news though: I am working on some really great stuff and will be back to blogging in the next week. :) I am going to start with breakfasts and then go from there. I was thinking it might be nice to have a "theme" month or something like that ... so hang in there folks ... I will be back!!! Read into that my "ARNOLD" imitation. :)