Mom’s Baked Chicken & Spinach Pasta

Ingredients:

1 lb. pasta (I used whole wheat shells)

4 boneless, skinless chicken breasts (about 2 lbs.), diced

1/4 cup olive oil

8 cloves garlic, minced

1 tsp. salt

5 cups fresh spinach, chopped

1/4 cup white wine

2 cups mozzarella cheese

Directions:

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.

Bacon-Wrapped Chicken

This take on bacon-wrapped chicken is so juicy!  It's simple to prepare and it's kid approved by my daughter, Ellie! Recipe courtesy of my mom. 

Photo from KitchenScrapbook.com

Ingredients:

6 boneless, skinless chicken breast halves

1 carton (8 oz) whipped cream cheese with onions & chives

1 tablespoon butter or margarine, cubed

salt to taste

6 bacon strips

Directions:

Flatten the chicken to 1/2 inch thickness.  Spread 3 tablespoons cream cheese over each.  Dot with the butter & sprinkle with salt; roll up.  Wrap each with a bacon strip.  Place, seam-side down, in a greased 13 in. x 9in. x 2in. baking pan.  Bake uncovered at 400 degrees F for 35-40 minutes or until juices run clear.  Broil 6 inches from heat for 5 minutes or until bacon is crisp.

As you may or may not know, Vermont experienced its first snow of the season yesterday.  (I guess this means I finally have to retire my flip flops for the year! )  When I woke this morning, I was greeted by a bright and sunny day, though the snow still coated the ground and the tops of trees.  So, before my morning walk, I had to dig my gloves, hats, and scarves out of the back of the closet.  By the time I arrived back home, I looked like Rudolph.  I figured, what’s a better way to warm up in this chilly weather than with a toasty bowl of your favorite soup!  Split pea with ham was calling my name! 

Growing up, I can remember running around in the bitter cold with my brother.  When it was time to go inside for supper, mother often had a bowl of steaming split pea ready on the table and my family would sit down for a comforting meal together.  Man, how I miss those days!  Now that I have mother’s recipe, I can go back to the memories every time I make this satisfying soup, and now YOU can, too! 

Check out the recipe below.  Would love to hear what you think of this!  Don’t hesitate to share your own Soup Stories! 

Mom’s Split Pea with Ham Soup

Prep Time: about 20 minutes

Cook Time: 3 hours

Makes about 8 servings

You will need:

1 package green split peas

1 medium onion, diced

2 cups ham chunks

2 whole carrots, peeled and diced

1 medium potato, diced

1 stalk celery, diced

Directions:

Rinse split peas well.   Remove bad peas or small pebbles that “snuck in” during processing. Put  rinsed peas in a large pot and cover with at least 2-1/2 inches of water. Turn your burner on medium- high heat.  Next, dice up at least half of your medium sized onion and add the onion to the pot. Add some salt to the water, and allow it to cook.

After they’ve cooked for at least an hour, throw in your ham chunks.

While your soup is cooking, dice up remaining vegetables and set aside. When the peas are just about how you like them, toss in the remaining veggies and continue to cook.  Mom’s soup was always thick and chunky.  She allowed it to cook on the stove for at least another hour and a half, if not two hours.

If you prefer, add salt and pepper.  I usually don’t.  It’s so tasty without extra seasoning.  Serve with buttered rolls. 

And there you have it!  Enjoy folks!  I’m enjoying a nice bowl right now!  I’ll be happy to answer any questions if you have them.