Chicken Tetrazinni - Keene Family Recipe

Ingredients:
1/2 pound angle hair pasta
1 can cream of chicken soup
1/4 cup water
3 Tbsp. grated parmesan
3 Tbsp. white wine
2 cups shredded chicken
1/2 cup sour cream
1/2 cup bread crumbs
1 Tbsp olive oil

Directions:

Make Ahead:
Combine soup, cheese, water, and chicken in a bowl. Add in sour cream and wine. Stir everything until combined but be careful to break up chicken too much. Cover with plastic wrap and store in fridge for up to 24 hours.

When Ready to Eat:
1. Preheat an oven to 350. Remove sauce from fridge to bring to room temp. Bring a large pot of salted water to a boil.

2. Once boiling, cook noodles to package direction. Combine cooked noodles into pre-made sauce.  Stir gently until everything is combined. Pour into a buttered baking dish.

3. Combine bread crumbs and olive oil in a small bowl. Top pasta with bread crumb mid. Bake for 30 minutes until heated through and bread crumbs are lightly toasted. Serve warm with a sprinkle of basil on top and a side of your favorite vegetables.

Fried Potato Balls - Potato Croquette

This recipe is courtesy of quarantine. I was bored, wanted a snack, had left over mashed potatoes, and wanted to try something new.

Ingredients:
1 cup left over mashed potatoes
1/4 cup shredded cheese (mozzarella or cheddar)
2 tsp. chives or parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp cayenne
1/2 tsp. garlic powder
1 egg
1 cup panko bread crumbs
canola oil for frying

Directions:
1. Combine mashed potatoes, cheese, and half of herbs. Season with salt, pepper, cayenne and garlic powder. Stir until everything is well mixed.

2. In a separate bowl, whisk egg. In a third separate plate, lay out bread crumbs.

3. Roll mashed potato mixture into small 1 inch wide balls. Coat them lightly in egg and then coat them in bread crumbs tapping off the excess. Put onto a plate until ready to fry.

4. Preheat a saucepan full of canola oil to 350. Drop 2-3 breaded potato balls in a time into the hot oil. Fry for about 2-3 minutes until golden brown on all sides. Remove from oil and put onto a paper towel lined plate. Season with a pinch of salt while potato balls are still hot.

5. After frying all of the potato balls, move to a serving platter. Serve with some dipping sauces. I recommend ketchup, sour cream, or a garlic mayo. Top with remaining fresh herbs.

Proscuitto Wrapped Chicken with Pasta

With the pandemic going on, we're doing more meal kits. It's kind of like having to color with 4 crayons instead of your normal 64 but grateful to have food options at all. This one was from Hello Fresh. It was pretty quick to make and I plan to add this to my future arsenal.

Ingredients:
2 chicken breasts
4 slices proscuitto
1/2 cup mozarella
6 oz spaghetti
14 oz marinara sauce
1 tsp. italian seasoning
1/2 tsp. red chili flake
1 tbsp. butter
1/4 cup parmesan cheese
2 sprigs basil, leaves picked and thinly sliced

Directions:
1. Preheat oven to 425. Bring a large pot of salted water to a boil.

2. Wash and pat chicken dry with paper towels. Season with pepper. (avoid salt at this stage because the prosciutto is very salty). Lay two slices of prosciutto besides one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

3. Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken (prosciutto seam down) and sear until browned, 2-3 minutes per side (it'll finish cooking in the next step).

4. Top seared chicken with mozzarella. Transfer oven safe pan to preheated oven on the top rack. Cook until chicken reaches an internal temperature of 155, about 10-15 minutes. Remove from oven and set chicken aside to rest.

5. While chicken is roasting, cook the noodles. Once water is boiling, add spaghetti to the pot and cook, stirring occasionally, until al dente, 9-11 minutes.

5. Heat pan used for chicken over medium high heat. Add a drizzle of olive oil, italian seasoning and red chili flakes and cook until toasted, about 1 minute. Stir in marinara sauce and 1/4 cup of water. Bring to a boil, then reduce to a simmer. Cook until lightly thickened, 3-5 minutes. Season with salt and pepper.

6. Stir spaghetti, half the basil, half the parmesan, and 1 tbsp. butter into sauce. Season generously with salt and pepper. Divide between two plates and top with chicken. Garnish with remaining basil and parmesan.