This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Wednesday, October 3, 2012

Mediterranean Stress Relief

This A.M. I have a wonderful, fresh and simple, Mediterranean inspired recipe for you! Prosciutto wrapped chicken served with bow tie pasta tossed with lemon, feta, basil and arugula was my dinner creation last night and now the newest recipe to be added to the This A.M. cookbook.

Attempting to cut back a little on calories I have been eating a little lighter, but last night, after a long day at work, I was stumped because I wasn't in the mood to cook at all, say less something leaning towards the healthy side. I was craving comfort food. I sat racking my brain for an hour before a light bulb finally went off in my head with a dinner idea that actually had me excited and wouldn't make me gain 10 pounds. I went to the super market, picked up what I needed and headed back to the house to start preparing dinner. As I was sauteing the chicken I realized that all the stress from the day was gone. I love to cook so much that it is actually relaxing and my way to wind down after work.

The fact that the meal was delicious was the perfect end to my hard day. Oh and lets not forget the wine. That helped too.....






Prosciutto wrapped Chicken with Bow Tie Pasta


3 Chicken cutlets, cut in half
6 slices of prosciutto
1/2 box of bow tie pasta (8 oz)
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup white wine
3 tablespoons minced shallot
4 garlic cloves, minced
1/3 cup feta cheese
6-8 cherry tomatoes, halved
1 lemon
1/3 cup chopped fresh basil, reserve 2 tablespoons for garnish
1 cup fresh arugula
Cracked pepper

Prepare pasta as directed. Melt 1 tablespoon of butter and olive oil in a large frying pan. Lightly salt and pepper chicken and wrap each piece with one slice of prosciutto. Fry for 4 minutes per side, remove chicken and set aside. Return pan to heat and deglaze with wine. Saute shallot and garlic until softened. Remove from heat and add remaining butter until melted. Pour over bow tie pasta. Add a few turns of fresh cracked pepper and toss with feta, tomatoes, juice from lemon, basil and arugula. Serve with chicken. The bow tie recipe also makes a great pasta salad once refrigerated overnight, served cold.








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