SKILLET PASTA WITH SAUSAGE

• 1 tablespoon olive oil
• 14-16 oz fully cooked smoked sausage, sliced
• ½ cup diced onion
• 1 tablespoon minced garlic
• 1(12 oz) package Green Giant Garden Vegetable Medley
• 2½ cups chicken broth
• ½ cup milk
• 8 oz. uncooked penne
• salt and pepper
• ½ cup grated parmesan cheese
• chopped parsley

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage garlic, and onion and cook until browned and softened, about 3-5 minutes. Add in the Green Giant Vegetables, chicken broth and milk, then stir in the uncooked penne.
2. Cover and cook until the pasta is al dente, about 15 minutes. Stir and season to taste with salt and pepper. Sprinkle the top with parmesan cheese and parsley.

Bon Apetit!Buon Apetito! Buen Provecho!Douzo Meshiagare!

Mushroom Asiago Chicken 

1 lb boneless skinless chicken breast (about 2 large)

2 cups sliced mushrooms

1 garlic clove, minced

3 springs fresh thyme

1 1/2 cups dry white wine

2 tbs butter

2 tbs olive oil

1/2 cup heavy cream

1/4-1/2 cup shredded asiago cheese

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

Seasoned Flour:

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

Directions:

Cut into serving-sized pieces (2 or 3 pieces per breast). Pound the chicken breast so that pieces are about the same thickness.

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Toss chicken in seasoned flour, I used a Ziploc bag and tossed chicken in bag with flour and shook it around for good even coverage.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add another tbs. of olive oil to hot skillet and sauté mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan . Bruise the fresh thyme by twisting it between your fingers.  Add thyme to mushroom/wine mixture in pan.

Put the chicken back in the pan and bring to a boil. Reduce heat, cover and simmer for about 15-20 minutes.

Remove the chicken from pan, add the cream and heat through. Then slowly add the asiago cheese. You can use less cheese if you don't want too strong of a flavor. (You can also substitute Romano or Parmesan for the Asiago as well.) 

Cook over low heat until cheese melts. (Make sure to continually stir so that cheese melts evenly and not in clumps) Continue cooking until sauce is reduced by about 1/2 and thickens up

Add chicken back to pan and heat through.

Serve over pasta or my favorite....polenta. 

Bon Apetit!Buon Apetito! Buen Provecho!Douzo Meshiagare!