Suzys Sweet And Swine Pizza Recipes

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CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

ENDIVE AND PEAR SALAD



Endive and Pear Salad image

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

  • Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
  • In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

GREEK GODDESS SHRIMP SALAD



Greek Goddess Shrimp Salad image

Provided by Susannah Locketti

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

8 ounces dry mini shell pasta
Olive oil cooking spray
1 pound medium shrimp, peeled and deveined
2 cloves minced garlic
16 Greek olives, pitted and quartered
1 (12 or 14-ounce) can artichoke hearts, quartered
1 cup small cherry tomatoes or grape tomatoes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves
4 ounces crumbled fat-free or regular feta cheese

Steps:

  • Cook pasta al dente according to package instructions. Rinse, drain and set aside.
  • In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
  • In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
  • Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
  • Serve it up Suzy-Style:
  • For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

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