Fusilli with Sausage, Artichokes and Sun-dried Tomatoes

I adore this recipe! It’s from Everyday italian with Giada (with a few minor touches). I actually prefer using the whole wheat pasta--it adds a very nice touch to the flavor.

Fusiili with Sausage, Artichoke and Sundried Tomato

3/4 cup drained oil-packed sun-dried tomatoes, chopped in bite size pieces, 2 tablespoons of oil reserved 
1 lb bulk italian sausage
2 (8-ounce) cans artichoke hearts (rinsed and drained) 
2 large cloves garlic, chopped 
1 3/4 cups chicken broth 
1/2 cup dry white wine 
16 ounces whole wheat fusilli pasta 
1/2 cup shredded Parmigiano-Reggiano, plus additional for garnish 
1/3 cup chopped fresh basil 
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cook the pasta in boiling water until al dente (about a minute less then the cooking time on the box). Drain the pasta (do not rinse). Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces. Transfer the sausage to a colander and run under cold water until water runs clear (this washes off excess fat)l. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the chicken broth, white wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally.
Add the pasta, sausage, 1/2 cup Parmigiano-Reggiano, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and a couple parsley leaves.

White Fish with Artichokes and Tomatoes

I decided to try a fish in foil packet for dinner this night. The recipe is inspired by Giada from “Everyday Italian” on the Food network.
I found these great fresh vacuum sealed artichoke hearts in the produce section of my grocery store and I had to find something for them. The recipe sounded perfect and a great way to use the rest of the cherry tomatoes from the other night!
I used tilapida for the fish but halibut or any other whit fish would work just as well.

White Fish with Artichokes and Tomatoes

4 fillets of white fish (deboned; skin removed)
15 cherry tomatoes, halved
8 oz. artichoke hearts (canned, frozen or fresh)
1 clove garlic, minced
1/2 C chicken broth
generous tablespoon of thyme
salt and pepper
shot or two of white wine

Preheat oven to 400 degrees.

Combine all ingredients but wine in large bowl. Spread out 4 sheets of heavy duty aluminum foil. Place veggies in center of sheet (divided evenly per sheet). Place fish over veggies and fold up sides. Pour a bit of wine on each serving. Seal up and cook for approximately 18-20 minutes (depending on thickness of fish).
Open packets carefully and place fish and veggies on plate. You can pour the remaining juices over the fish.

Chicken with Asparagus and Cherry Tomatoes in Foil

There is an excellent page in Jamie Oliver’s cookbook “Cook with Jamie” that describes various ways to cook chicken breast wrapped in foil. This is one of them (with a few minor changes). Again, I highly recommend this book--this page is worth the purchase price alone!
I apologize for two chicken recipes in a row--I try very hard to avoid serving the same protein two nights in a row; however, today there was no school and my older daughter wanted to help with dinner. This recipe is one of the easiest I know and perfect for a nine year to do, pretty much, on her own!

Chicken with Asparagus and Cherry Tomatoes in Foil

1 1/2 lbs. chicken breast--flattened (separated in two)
12 stalks asparagus, trimmed (sliced in small discs up to one inch before tip)
12 cherry tomatoes (sliced in half)
3 sprigs rosemary (2 sprigs along with leaves only from the fourth one)
2 tbsp olive oil
salt and pepper
‘glug’ of white wine (one you would enjoy drinking)

Preheat oven to 400 degrees. Place chicken in large bowl and season with salt and pepper (rub into the meat). Add the veggies and rosemary leaves along with the olive oil. Mix together with your hands until olive oil is spread evenly (kids love this step--just make sure they can really scrub hands when done and that they don’t squish the tomatoes!). Season once more with salt and pepper. Take out two sheets of heavy duty aluminum foil. Place veggies in center of both sheets (divide evenly). Put chicken pieces over veggies and garnish with the remaining rosemary sprigs. Fold up the sides around the chicken. When you have the chicken and veggies secure (not able to leak out), add a splash of white wine. Now seal up the packets and place on a cookie sheet.
Cook in oven for 25-30 minutes. Take out and carefully remove a top foil (watch out for steam). Let sit five minutes. Remove the rosemary sprigs and serve chicken with the veggies.


Note--Tomatoes are best in late summer but since the tomato is not the main flavor of the dish, it’s OK to use the rather bland out of season cherry tomato.