In addition to the pasta, I also made salad and garlic bread. For desert I made Sour Cream Cookies. Not only did they have the texture and consistancy of a cake, they also had a hint of lemon, making them the perfect end to a nice meal.
Dinner went well and everyone seemed to have a good time. Enjoy the recipes.
Sour Cream Cookies - from the Good Housekeeping Cookbook
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter or margarine, softened
1/2 cup cup sugar
1/2 cup sour cream
1 teaspoon freshly grated lemon peel
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Grease two cookie sheets. In small bowl, combine flour, baking soda, and salt.
2. In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Beat in sour cram, lemon peel, and vanilla. Reduce speed to low; beat in flour mixture just until blended.
3. Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets. Bake until set and golden around edges, 10-12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool competely.
4. Repeat with remaining dough. Makes about 36 cookies.
Pasta with Pesto and Roasted Chicken - From Food Network
2 hefty bunches of basil
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup frest grated Parmesan or Pecorino cheese
Juice of one small lemon
2 cloves garlic, peeled
About 20 grinds frshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup oil in blender and blend. Gradually drizzle in remaining 1/4 cup oil until pesto is thick and smooth.
Chicken - my own concoction
1 1/2 pounds chicken breasts
1/3 cup olive oil
2 1/2 tablespoons italian seasoning
Cut chicken into strips and place in large bowl with olive oil and seasoning. Coat chicken with mixture and place on sheet pan. Roast in 400 degree oven for 20 minutes or until chicken is done. Remove from oven and let cool. Cut chicken into bite size pieces. Set aside.
Cook desired pasta type - I prefer a pasta that holds the sauce, like shells or ziti, per package directions. Drain and put back in pot.
Combine pasta, pesto, and chicken in pot - stir gently. The hot pasta will warm up the sauce and the chicken. Serve immediately.