Week of April 16

Trying some new and throwing in a few old recipes this week:
Monday – Shrimp and Tomato Pasta
Tuesday – Chicken Pot Pie
Wednesday – Santa Fe Chicken (crock pot) http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html
Thursday –DIY
Friday – BBQ Chicken Pizza

Shrimp and Tomato Pasta    
1 lb penne pasta, cooked
1 lb shrimp
1 T butter
2 T EVOO
1 onion, chopped
2 cloves garlic, minced
½ cup + dry white wine
1 large can tomato sauce
1 cup half N half
1/3 cup chopped parsley
6 + basil leaves

In skillet, over medium heat, melt 1 T butter and 1 T EVOO. Add shrimp. Stir and cook until shrimp is just opaque. Remove shrimp to a plate.
In a large skillet, add 1 T EVOO. Add the garlic and onion. Stir until onion is translucent. Add wine to the skillet. Stir and allow to evaporate. Pour in the tomato sauce and stir to combine. Reduce heat to low. Pour in the half N half. Stir and simmer.
Add shrimp, parsley, and basil. Add cooked and drained pasta.
Stir to combine.
Add salt and pepper to taste.

Chicken Pot Pie     
3 celery stalks, diced
3 medium carrots, peeled, diced
1 onion, diced
2 T butter
2 T EVOO
½ cup peas
2 cups cooked chicken
1 cup flour
2 cups chicken broth
¼ cup white wine
1 cup half N half
1 t ground thyme
Salt and pepper to taste
Prepared pie crust or Phyllo dough sheets, thawed

Melt butter and EVOO in large pot over medium heat. Add the celery, carrots, onion, and peas. Sauté until the vegetables are translucent.
Add cooked chicken and stir. Sprinkle flour over vegetables. Cook for a couple of minutes.
Pour in the chicken broth. Stir in the wine. Pour in the half N half.
Cook the mixture over low heat. Season with thyme, salt, and pepper. Pour the chicken mixture into a deep pie pan. Top with crust or phyllo dough.
Bake for 30 minutes at 400 or until the crust is golden brown. Cool for 10 minutes before serving.

BBQ Chicken Pizza


Begin with prepared pizza dough….or make you own….if you are really crunched for time, use a prepared crust like Boboli.
Season boneless, skinless chicken breasts with salt and pepper. Spread with 2 T BBQ sauce. Bake at 425 for 20 minutes. Let cool and cut into ½ inch pieces, or slice.
Lay dough out in pan. Spread with ½ cup BBQ sauce. Top with cooked chicken, 2/3 cup grated Gouda, 2/3 cup grated mozzarella, ½ of a small red onion, thinly sliced. Bake 20-25 minutes.
Top with chopped cilantro.