Monday, September 20, 2010

Baked Chicken Over Garlic Basil Spaghetti

I searched the web and my cook books for a couple hours on Friday, trying to figure out what I had in my frig that I could find a good recipe for. I finally gave up and went at it all on my own. I had chicken breasts that needed cooking and a ton of pasta in my pantry so I went from there.


In an oven safe baking dish I put:
             2 cups of spaghetti sauce, 2 cups of water, 1 tsp each of dried basil, thyme, and rosemary.
Then I stirred it all together and placed 4 chicken breasts in it. I covered it with foil and put it in my 375 degree oven for 50 minutes.

fresh out of the oven

Pasta & Sauce

           I boiled my spaghetti noodle until Al dente' and set them aside. For my sauce I started with 2 cloves of chopped up garlic, put them in a sauce pan with some EVOO and began to cook them on medium heat until they began to turn brown. I then added 2 tablespoon freshly chopped basil and a little bit more EVOO. I let those flavors cook for a couple of minutes, until I could really smell the basil. Then I added in 2 table spoons of pasta sauce and let it cook again for a few minutes. When that was all done I pour it on top of my spaghetti noodles and tossed it in really well.

I served the pasta with the chicken breast on top and a side of sourdough bread. Super easy and pretty damn healthy too. I was proud of myself for the sauce on the noodles. I didn't really want plain ol' spag sauce on my noodles since the chicken was baked in it and it turned out really well.

My sister and Mina made cookies earlier in the day. Chocolate Chunk Cookies...sooo yummy.

Chocolate Chunk Cookies: Preheat oven to 350 degrees F. Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper. 

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes).

Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined.

Beat in the vanilla extract.

Gradually add the flour mixture to the creamed mixture and beat just until incorporated.

Scrape down the sides of the bowl as needed. Stir in the chocolate chunks.

Form dough into balls, using 1/4 cup (55 grams) for each cookie.

Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm)  round.

Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time.

Makes about 18 large cookies.

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/4 cups (210 grams) chocolate chunks (can use chocolate chips)

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