Okay… due to overwhelming response … it’s time for another edition of Kim Kooks
(yes…. I thought of using the “K” for “cooks” all by myself. And, it’s trademarked.)
(Okay… no one demanded this. I just felt like it.)
I have gone a little off my rocker and made 2 (TWO) new recipes in September. I even kept this a secret from my Aunt M while we were talking today so I could surprise her with another recipe on our blog. SURPRISE!
The chicken cacciatorre was yummy… but this Capellini Caprese was DELICIOSO! It was also very simple, although having more than one pan to wash made the husband complain. Oh well… make it anyway, it’s really good.
I went out on a limb and added chicken to it, although the recipe didn’t call for it. I didn’t know how Ryan would take eating a pasta with no meat for dinner. GASP! It made it a real meal and it made a lot. My friend Christy dined with us for the occasion of the Grey’s Anatomy premier night. There was still a bunch left over and we had to be rolled into the living room in order to watch the show cause we were so stuffed.
The recipe is again courtesy of Kraft Foods. Did you order your magazine yet? (It’s free.) PS – Kraft Magazine, I have not received my commission check in the mail yet.
Here’s my version of the recipe.
(PS – I really don’t think that this picture does it justice.)
**Here is my disclaimer – this totally broke my rule of not cooking a recipe with more than 5 ingredients. It has 8.. but I added the chicken myself. And, it was still very very easy.
2 large chicken breasts (I sliced them up into strips)
1 box of whole wheat spaghetti noodles
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade (also use this on your salads, it’s yum-tastic)
1 onion, finely chopped
2 cloves garlic, minced (PS – I had NEVER used real garlic before – this was an adventure. We had to google what a clove was – in case you are wondering, you have to break open the garlic you buy at the store. There are TONS of cloves in one of those puppies)
3 cups halved grape or cherry tomatoes
1 cup shredded Mozzarella cheese
A teensy tiny bit of basil out of the spice rack (I have never used basil before and I didn’t want to buy fresh cause I didn’t want it to go waste)
1. Cook pasta
2. Cook chicken to nonstick cooking pan on medium high heat. I cooked it in a tiny bit of olive oil and sprinkled it with Mrs. Dash Garlic and Herb seasoning until it was cooked through (about 2 minutes on both sides).
3. Then, drain out the oil but keep the chicken in the pan. Heat up the Italian dressing. Add the onion and garlic (It will smell so good). Let it cook for about 5 minutes, while stirring. Add tomatoes and cook for at least another 5 minutes, while stirring. At this point, I let it simmer on low for another 5 minutes or so (not really on purpose, just cause the pasta wasn’t done). It made the sauce really yummy and the tomatoes extra good.
4. YOU ARE DONE – Just drain the pasta and add the sauce on top. I sprinkled the (NOT FRESH) basil on it and covered the pasta in mozzarella cheese.
You must try this recipe. You will not regret it. It was totally restaurant quality…
Okay, maybe not the restaurants you go to. But, for us, certainly restaurant quality.
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