French Banana Pancakes

I make breakfast every morning, so I'm always looking for something more interesting than oatmeal and scrambled eggs. I would call these crepes.

Pancakes:
1 C flour
2 T sugar
1 C milk
2 eggs
3T melted butter
1 t vanilla
1/4 t salt

Filling:
1/4 C butter
1/4 C brown sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 C milk
4-5 firm bananas, cut in half, the split in thirds.
whipped cream (optional for topping)

Sift flour and sugar into mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet; add about 3 T batter, spreading to almost cover the bottom of the skillet. Cook until lightly browned; turn over. Makes 10-12 pancakes. Grease skillet as needed.

FOR FILLING: Melt butter in saucepan. Stir in brown sugar, cinnamon and nutmeg. Stiry in cream and cook until slightly thickened. Add bananas a few at a time and spoon sauce over them. Place one banana in each pancake and roll up. Top with whipped cream if desired. 5-6 servings.

Simple, Light Fish Cakes

I have been trying to find a recipe to make fish palatable to my picky 3 year old. I came up with the idea that maybe using fish in a crabcake-like patty would do the trick. This recipe was so simple and delicious and was ready in minutes. The end result was a very delicious fish patty that my kids wolfed down and my husband liked as well. I like tilapia in this recipe since it is very mild to begin with. Grinding the fish also helps negate the fishy texture that can be difficult for some.

Ingredients:

1 pound tilapia or other mild white fish

8 saltine crackers, crushed

1 egg

1 tablespoon mustard

1 tablespoon greek yogurt or mayo

pinch of cayenne pepper

salt & pepper to taste

1 tablespoons olive oil

Directions:

Put thawed fish into a food processor and grind until it reaches the desired consistency. Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the fish mixture into small patties – you will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Creamy and Light Macaroni and Cheese

I adore this recipe. It is not super fast, but it is a great make ahead dish for a busy weeknight. I also love that this recipe uses butternut squash for texture and color, a perfect fall meal and a great way to sneak veggies into any diet. This recipe does use a few very pungent cheeses which allows the cheesy flavor to come through without using a ton of it. The best part of all, my 2 year olds loved it as well and Mom and Dad! Serve as a side or with green salad to complete the meal.

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

• 1. Preheat oven to 375°.
• 2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• 5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Tomato Soup (from Joy of Cooking)

I posted this recipe about 2 years ago, but I had to repost it because I am in love with it. The ingredients are simple and most people have them in the backyard garden or can get them from the local farmer's market. This whips up in just a few minutes.

This recipe turns into a chunky soup, but I like to puree it in the blender. Great with grilled cheese sandwiches.

Heat in soup pot, over medium heat;

3 TBSP extra virgin olive oil

Add and cook, stirring, until beginning to color, about 10 minutes:

1 medium onion, coarsely chopped

Salt and Pepper to Taste

Coarsely chop together;

4 large cloves garlic, peeled

1/3 cup tightly packed fresh basil leaves

Reduve the hear to medium-low, stir in the garliv mixture, and

cook until the garlic barely colors, 2-3 minutes. Add:

1 ½ lbs ripe tomatoes, peeled, seeded, and coarsely

chopped, or one 28 oz can whole tomatoes, drained

and chopped.

Pinch of red pepper flakes.

Cook, stirring, over medium-high heat until thick and fragrant,

about 5 minutes. Stir in;

2 cups chicken or vegetable broth (I like veg better)

Boil for 2 minutes. Taste and adjust the seasonings. Top with:

4 fresh basil leaves, torn

Drizzel of extra-virgin olive oil

Parmesan Cheese shavings

Serve hot, cold or at room temperature.

Spinach Basil Pesto

Ingredients:

1 ½ c. baby spinach leaves
¾ c. fresh basil leaves
½ c. toasted pine nuts
½ c. grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ c. extra-virgin olive oil


Directions:

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 table spoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

I shared some, kept some in the fridge for immediate use, and froze some in an ice cube tray for use later.

Corn and Tortellini Toss

Two of my favorite things are in full harvest in my yard right now – tomatoes and basil. I love Caprese salad, and could eat that every day, but I wanted to try something new. I found this recipe on the internet. Since it is currently 100 degrees here, something hot did not sound good. I made my own cold version and shared it with the family. It was a big hit!

Ingredients:

1 (8 ounce) package refrigerated cheese and roasted garlic tortellini
2 tablespoons butter
¼ c. chopped red onion
1 clove garlic, minced
2 c. fresh corn kernels
¼ c. chopped fresh basil
12 cherry or grape tomatoes, cut into halves
4 tablespoons crumbled ricotta or grated Parmigiano Reggiano cheese (I used Parmigiano Reggiano)

Directions:

1. Cook pasta according to package directions. Drain. Reserving ½ cup pasta cooking water.

(After the pasta was thoroughly cooked, I put it in the fridge to chill for a couple of hours.)

2. Melt butter in large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes or until tender. Add basil, cooked pasta and reserved pasta water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese.

(Instead of this step, I mixed everything together in a large bowl, adding olive oil as needed.

The recipe says that it serves 4. But my “cold” version was easily 6-8 servings.

Asian Grilled Salmon

My dad and brother go to Alaska every year for the salmon run and always come home with loads of salmon. This year their daily allotment of fish was double it has been in previous years which means we have salmon coming out of our ears! To spread the wealth a little we had a salmon BBQ tonight at my house in which I attempted to try dressing up the salmon in new ways. Both recipes were a hit! I know this for sure because almost everyone went back for AT LEAST seconds. The Asian salmon was by far the favorite. Thank you Barefoot Contessa for the amazing recipe! The major alteration I made was marinading the fish for about 3 hours. Next time I make this I will marinade overnight. My husband doesn't even like salmon and he was wondering how we can get more to make this again.

Ingredients

• 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

• 2 tablespoons spicy mustard
• 3 tablespoons good soy sauce
• 6 tablespoons good olive oil
• 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Grilled Salmon with Lime Butter Sauce

I omitted the zest in this recipe and it was superb and beyond simple!

Ingredients

• 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
• 1 1/2 teaspoons finely grated fresh lime zest
• 6 tablespoons lime butter sauce

Preperation
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

• Lime-Butter Sauce
• 1 large garlic clove, chopped
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds
.

River Tacos



The pictures is not of actual river tacos,
but it gives you the idea of the shape

 My cousin Emily made these for a family get together yesterday and they were awesome! She made enough for 24 and our group of 15 devoured them all. They are meatless and you can prepare most of it the day before so it is a snap for feeding a big crowd. The "taco cone" also makes these great if your group is on the go. The best part is that they are extremely filling!

Serves 6


1 can kidney beans
1/2 can black olives sliced
1/2 teaspoon garlic
1 1/2 teaspoon lemon juice
1 lb grated cheddar cheese
10 oz sour cream
10 oz salsa
2 diced tomatoes
1 diced avocado
diced green onion to taste

Mix all together.
Add broken corn tortilla chips just before serving (or they go soggy).
Serve in flour tortilla cones, made with 1/2 a burrito shell.
(When I make large amounts I like to mix in black and red beans not just pinto)

Shredded Chicken Tacos

This recipe is a snap to throw together and very delicious, a perfect weeknight dinner! I found this recipe while trying to find a new way to use up left over rotisserie chicken. For extra heat add sliced jalapenos. Grill extra ears of corn to an awesome side.

Ingredients

• 2 ears shucked corn
• 1 (12-ounce) package baby heirloom tomatoes
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1 peeled avocado, cut into 16 slices
• 8 lime wedges (optional)

Preparation

• 1. Preheat broiler or grill.
• 2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes.
•      OR
•     Grill corn on medium heat for 18 minutes or until charred on all sides, rotating every 6 minutes. 
• 3. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
• 3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.

Grilled Tilapia with Smoked Paprika

• I LOVE this recipe and make it all the time. It is an amazing weeknight dish because it takes only about 15 minutes from start to finish. I have a fish basket for my grill which works well. The spices really bring out the "grilled" flavor and diminishes any "fishy" flavor. If you can't find smoked paprika, regular paprika will do, but won't be as satisfying. This is a great recipe if you are wary of fish. Serve with a side of rice and beans and grilled veggies.
• 
  
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) tilapia fillets
• Cooking spray

Preparation

• Heat a grill to medium-high heat or 350-400º. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Note: The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.

Slow-Cooked Elk Roast with Horseradish Chive Sauce

Last year I shot an elk with my dad. I have not been brave enough to this point to cook the meat myself, but my parents came up for dinner on Sunday and I decided to give it a go. I did a lot of research on cooking elk and came up with this recipe which I used a shoulder roast with. It turned out great! While it was cooking it smelled pretty gamey which made me worry but it didn't taste gamey at all. Don't skimp on the oil because elk is so lean it will get very dry without it. It is also best to work with a thawed roast for a number of different reasons, so thaw it in a bowl of water in your fridge about 24 hours before you start cooking for best results. Use the left over juices to make gravy or serve with the sauce listed below. The Horseradish Chive Sauce is also excellent on beef.

To Make the Roast:
2 lb loin or any back leg roast
1 package Grill Mates Mesquite Marinade (or your favorite rub recipe)
¼ c olive or other vegetable oil
½ c. water
1 tsp. minced garlic
½ chopped onion

Other vegetables, like carrots and potatoes as desired.

In a hot skillet with a small amount of oil, quickly brown (sear) the outside of the roast. This process just takes a few minutes and improves flavor and moisture retention. Put roast in the crock pot on low temperature.
Mix together: water, oil, garlic, onion and marinade (or rub) mix and pour over roast.

Cook in crock pot on low for at least 8 hours. Longer won't hurt it. If you prefer to use a covered roasting pan or turkey roaster, add enough water to immerse about 1/3 of the meat. Remember, every time you open the crock pot, you will slow the cooking process by about 20 minutes.

To make gravy from scratch:

Mix ½ -1 tablespoon flour or cornstarch in a small amount of cold water until lumps disappear. Pour into one cup of liquid from roast. For a richer flavor, add 1 teaspoon, or so of beef base or 1 bouillon cube. Bring to a boil, then reduce heat and simmer until slightly less than desired thickness, stirring constantly. Remember that the gravy will thicken a bit after removal from the heat.


Horseradish Chive Sauce

2/3 cup light sour cream

2 tablespoons chopped fresh chives

3 tablespoons prepared horseradish

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1/8 teaspoon kosher salt

Combine all ingredients and serve with the roast.

No-Knead Overnight Parmesan and Thyme Rolls

These rolls are basically a savory version of cinnamon rolls. The hardest part of making these is remembering to start them the night before. I like very fluffy rolls so let them raise for 2 hours, but the choice is yours. If you are lazy and don't want the thyme to be as potent, skip cooking it. Enjoy!

Ingredients

• 1 teaspoon dry yeast
• 1/4 cup warm water (100° to 110°)
• 1/4 cup extra-virgin olive oil, divided
• 2 teaspoon dried thyme
• 2/3 cup 2% reduced-fat milk
• 11 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
• 2 tablespoon sugar
• 1 teaspoon kosher salt
• 2 large egg, lightly beaten
• 1/2 cup whole-wheat white flour 
• 2.5 cups all-purpose flour, divided
• Cooking spray
• 1 teaspoon cracked black pepper

Preparation

• 1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes or until bubbly.
• 2. Heat 2 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/2 cup cheese, sugar, salt, and egg, stirring well.
• 3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture.  Lightly spoon 2 cups all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)
• 4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 24 x 7–inch rectangle. Brush dough with remaining 2 tablespoons oil. Sprinkle remaining 1/2 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 16 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.
• 5. Preheat oven to 400°.
• 6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm. Yield: 16 rolls

Greek Salad

Since the weather is finally getting warmer, I had a serious desire for a taste of summer and made this for dinner. I love this salad and since it has no lettuce it lasts forever in the fridge (though it doesn't need to because it is so good). I used grape tomatoes to cut down on the chopping and simply diced the cucumber and onions to make it easy. Next time I am going to double this so I can have more leftovers. I also love kalamata olives because they are fairly mild. If you want to use black olives instead, feel free but it won't be as authentic.

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic—minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes—cut into wedges

¼ red onion—sliced into rings

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—chopped

4 oz (120g) feta cheese—cut into small cubes

16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.

Crispy Seasoned Polenta Squares

The side dish of choice at my house is usually rice because it goes with everything and it so easy. I like to branch out and tried this recipe to mix things up. I liked them and my husband LOVED them. These are a great make ahead dish, just make the polenta and put it in the fridge until you are ready to eat then dip them in the egg and crumbs and warm them then. I served these with grilled pork chops and salad.

To find sundried tomatoes, look by dried fruit in the produce section of your store. FYI, these are a great gluten-free side if you are worried about that.

Ingredients

• 4 cups water
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 1 teaspoon salt
• 1 teaspoon dried minced onion
• 1 teaspoon dried minced garlic
• 1 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1 egg
• 1/4 cup milk
• 1/2 cup seasoned bread crumbs
• 2 teaspoons dried cilantro flakes
• 1 tablespoon olive oil
• 9 tablespoons reduced-fat sour cream or plain yogurt

Directions

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
• Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture.
• In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream. Yield: 9 servings.

Gnocchi with Shrimp, Asparagus, and Pesto

This is a wonderful spring recipe that is a snap to put together. Use store bought pesto to make it even quicker

Ingredients

• 2  quarts plus 1 tablespoon water, divided
• 1  (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4  cups  (1-inch) slices asparagus (about 1 pound)
• 1  pound  peeled and deveined large shrimp, coarsely chopped
• 1  cup  basil leaves
• 2  tablespoons  pine nuts, toasted
• 2  tablespoons  preshredded Parmesan cheese
• 2  teaspoons  fresh lemon juice
• 2  teaspoons  bottled minced garlic
• 4  teaspoons  extra-virgin olive oil

Preparation

1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately. Yield 4 servings.

Garlic Chicken Spaghetti

I love a good pasta dish. This is total comfort food. My girls actually love it. This makes a great weeknight dish because you can throw it together in about 20 minutes. To find sun-dried tomatoes not packed in oil look by the fresh veggies and you may find dried ones. I like to buy these better because I think they last longer. To make it quicker, buy presliced mushrooms.

Ingredients

• 1 package (1 pound) spaghetti
• 1/2 cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil, divided
• 2-3/4 cups sliced fresh mushrooms
• 5 garlic cloves, minced
• 1/4 cup reduced-sodium chicken broth
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 1/4 cup minced fresh or 1 Tbsp dry parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup grated Parmesan cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.
• In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.
• Drain spaghetti. Add chicken mixture and cheese; toss to coat. Yield: 8 servings.