Australian Lamb and Wine Pairings

1 Comment | Written on September 30, 2010 at 5:00 am , by Kristina Vanni

I couldn’t go all the way to Australia and not come back without a lamb recipe for you!  I traveled with Meat and Livestock Australia and learned all about Australian lamb.  Did you know that the average American only eats 1 lb of lamb a year?  Well, I want to find ways to encourage Americans to consume more.  I have to say, in a few short weeks, I did more than my part to raise that statistic!   After outstanding meals at Spice Temple, Pony, and Becasse, I had probably tried almost every cut and preparation of lamb.  Let’s just call it “research” so I could bring you the best recipes and the easiest preparation!

Here are a few things you should know about lamb:

-Lamb is very versatile.  It is just as easy to prepare as beef and when you can choose from a variety of cuts such as chops, leg, or rack of lamb, the possibilities are endless.  You can even start by making a lamb burger!

-Don’t be afraid to prepare lamb!  Many Americans are worried that they will splurge on a nice cut and then not know how to prepare it.  That’s where I come in…the recipe below is fool proof and fantastic!

-Trust me, lamb really is best served medium-rare.  I think it is the way to go in order to enjoy the best flavor and texture from the meat.

-Australian lamb doesn’t have to break the bank, it is even available at Costco!  Their meats are wonderful and, of course, a good price.

A lovely piece of Australian lamb pairs perfectly with a glass of outstanding Australian wine!  From the Cabernet Sauvignon of the Coonawara region to the Shiraz of the Barossa Valley, you simply can’t go wrong.  Some wineries we explored were familiar such as Jacob’s Creek or Penfold’s, and their bottles can easily be found in the US.  Wines from other properties such as Rockford or Henschke, are more difficult to find back home.  I wanted to stock up on my favorites and bring them back with me!  I even got to celebrate my birthday in the Hunter Valley wine region outside of Sydney, where I sipped organic wines from Tamburlaine and fell in love with their outstanding Chambourcin.  Take a look at your local wine shop and explore some of the Australian wines for yourself!  Find something you enjoy and serve it with this recipe.  It is so easy to prepare, you can sit back, sip your Shiraz and enjoy a virtual gastronomic vacation “Down Under!”

For more photos, check out our gallery on Facebook!

SPICY MAPLE-GLAZED LAMB CHOPS WITH WILTED SPINACH

I love this recipe because you simply sear the lamb chops and then finish them off in the oven.  After 10 minutes they are perfectly cooked to a nice medium-rare.  The sweet and spicy glaze works really well with the flavor of the lamb and the wilted spinach makes it a complete dish.

8 loin lamb chops, 2 inches thick

3-1/2 teaspoons salt, divided

Freshly ground black pepper

1/2 cup pure maple syrup

2 Tablespoons prepared Asian chili paste

4 Tablespoons butter

3 medium shallots, finely chopped

1 pound cleaned fresh spinach, tough ends removed

Salt and pepper to taste

1.  Heat oven to 350 degrees.  Season the lamb with 2 teaspoons of the salt and freshly ground black pepper to taste.

2.  Combine the maple syrup, chili paste, and remaining 1-1/2 teaspoons salt until blended.  Brush generously over both sides of lamb; set remaining sauce aside.

3.  Heat a heavy skillet on medium-high heat until very hot.  Brown chops in batches, about 30-45 seconds on each side.  Place chops in a 9-by-13-inch baking pan.  Bake chops for 10 minutes for medium-rare, or until internal temperature reaches 130 degrees.

4.  While chops are in oven, prepare spinach.  Melt butter in a large, deep skillet.  Add the shallots and cook over medium heat until softened and golden.  Add handfuls of the spinach at a time to the skillet and cook, stirring, and adding more spinach after each batch wilts.  Season with salt and pepper to taste.

5.  To serve, mound a serving of spinach onto plates.  Place lamb onto plates and drizzle each with the maple-chili sauce.  Pass any remaining sauce.

Roasted Olive And Grape Crostini

No Comments | Written on September 29, 2010 at 5:00 am , by Kristina Vanni

My favorite recipes are the ones where I hardly have to lift a finger, yet when the final dish is served it looks like I worked all day!  This Roasted Olive and Grape Crostini is no exception.  I love to make this appetizer this time of year when the grape harvest is in full swing.  Open up a bottle of your favorite wine and you have a party!

ROASTED OLIVE AND GRAPE CROSTINI

1-1/2 cup red seedless grapes; halved

1 cup black pitted Kalamata olives, coarsely chopped

2 cloves garlic, chopped

2 teaspoons olive oil

1/2 teaspoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh oregano

1/4 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

Heat oven to 325 degrees.  Place all ingredients in a roasting pan and toss to combine.  Roast for 40-45 minutes.

Serve warm with hot, crusty bread drizzled with olive oil, and slices of goat cheese.

Mixture can be placed in a covered container and refrigerated for a few weeks – if it lasts that long!  To warm back up, place mixture in an ovenproof dish and heat at 250 degrees for 10 minutes.

Australia: A Little “Slice” of Heaven!

4 Comments | Written on September 28, 2010 at 5:00 am , by Kristina Vanni

There really is no better way to describe Australia!  From the breathtaking architecture of Sydney Opera House to the fuzzy and adorable exotic animals, and of course, the warm and welcoming friendly people!  This country holds a special place in my heart. See for yourself!  Check out this gallery of photos on the Better Recipes Facebook page for a few highlights.

Australia is also known for its cuisine.  We are talking way beyond some Vegemite or “shrimp on the barbie!”  Australians take pride in knowing where their food comes from, how it is grown and in its preparation.  I observed this pride first hand at the Sydney Fish Market, the Adelaide Central Market and in the Barossa and Hunter Valley wine countries.  Of course, Australia is also known for its superior cuts of lamb.  This Thursday I will follow up with another article from Australia.  Stay tuned for a fool proof lamb recipe that anyone can make, and I will include wine pairing recommendations from the Australian wine regions!

While “Down Under” I also had the privilege of visiting the offices of Better Homes and Gardens Australia, where I met with the magazine’s editor, Julie Zaetta and took a tour of the facilities with Donna Hodges and Peter Zavecz.  It was fascinating to learn about popular Australian recipes as well as the hugely successful BHG television show they have down there!  It is amazing how so many of the Meredith brands are expanding all over the globe.  Even here at Better Recipes, we have fans from all over the country and the world.  It is so fantastic that we all can come together through our love of food!

I picked up a copy of the October issue of the Australian version of the magazine and was immediately drawn to an article about “slices.”  I was intrigued by the “slices” I had seen in bakery windows and local markets.  What was this mysterious “slice?”  It turns out, an Australian slice is similar to what we would call a bar cookie or “square.”  They often are made with a cookie base, thicker layer of filling and then a thin layer of chocolate or other topping on top.  When I arrived back home in the US, I just had to try and make a batch myself!  It was a bit of a challenge to convert the metric measurements, but I ended up with an authentic Australian slice!  How do you think it measures up?

Aussie Slices sold in the Central Adelaide Market.  (Check out the Caramel Chocolate ones…)

My slices made back at home!

Now you can enjoy a “slice” of Australia in your own kitchen.  You are in luck, I already translated the metric measurements!  Give it a try today!

AUSTRALIAN WALNUT CARAMEL SLICES

1-1/2 cups (3 sticks) butter, softened and divided
1 cup granulated sugar, divided
2-1/3 cup all-purpose flour
14 ounce can sweetened condensed milk
1/4 cup honey
1/4 cup chopped walnuts
2 packages (4 ounces each) dark chocolate bars

1.  Heat oven to 350 degrees.  Line a 9-by-9-inch baking pan with non-stick aluminum foil, bringing the sides up and over the pan; set aside.
2.  In a mixer bowl, beat together 1 cup of the butter (2 sticks) and 1/2 cup of the granulated sugar until light and creamy.  Add flour gradually and mix until blended.  Place dough into prepared pan and pat down evenly.  Bake for 30 minutes or until golden brown.  Remove from oven and set aside on wire rack.  Turn off oven.
3.  Place remaining 1/2 cup butter (1 stick) and remaining 1/2 cup sugar in a medium heavy saucepan over low heat until butter is melted.  Add condensed milk and honey, and stir constantly until mixture is very thick and caramel-colored, about 25 minutes.
4.  Remove from heat, add walnuts, and stir to combine.  Cool for 10 minutes in pan, then pour over baked crust.  Set aside to cool.
5.  Melt the chocolate in a saucepan over low heat and pour over caramel layer, spreading to edges.  Refrigerate at least 3 hours, or overnight.
6.  Lift base up with foil and peel off foil.  Place on work surface and cut into slices or squares to serve.  Makes 24 cookies. Refrigerate, covered, any leftovers.  The cookies keep well in refrigerator.

 

“Easy Weeknight Meals” Week 6 Winner

No Comments | Written on September 27, 2010 at 5:00 am , by Kristina Vanni

Drum roll please….our Week 6 winner in the “Easy Weeknight Meals” contest is….Courtney R.!  Let’s learn a little more about Courtney and her winning recipe!

Tell us about your winning dish!

“This all started with my New Year’s Resolution, believe it or not! I decided that my husband and I must eat salmon one-night-a-week for dinner in order to help our bodies get all the omegas they need. I had been reading articles about the benefits of omegas for the brain, and we both decided a little brain boost couldn’t hurt.

Well, around mid-February I was running out of ways to prepare salmon and decided to start playing with a few recipes. I already knew the method for cooking jelly-like ingredients on salmon from a recipe my mother-in-law sent me for “Pepper Jelly Salmon” which uses Worcestershire and Lemon-Pepper.

So, I started experimenting with my favorite spices– I wanted a really unique, surprising flavor. The cinnamon was just the right touch! We have tried it with many different preserves and vinegars, but after several months of tweaking, we decided the peach preserves with cider vinegar combination is mild yet rich enough to play well with the bold cinnamon and smoked paprika. It has become a favorite around our house. I’m so glad you liked it, too!”

That’s fantastic!  I love that you came up with a healthy recipe that is also so delicious.  What made you decide to enter the Better Recipes weekly recipe contest?

“I am very new to recipe contests. I recently decided to go back to school for my masters degree, and while looking for scholarships I ran into information on recipe contests. I thought I might as well enter, since cooking is my favorite creative outlet and I rarely follow recipes without adding steps and ingredients of my own. When I saw the Better Recipes contest, it sounded perfect since most of my recipes are quick, healthy sit-down meals.”

What is your favorite part of this recipe?

“I feel the peach and cinnamon combination is reminiscent of old-fashioned cobbler… for dinner!  It makes me think of the “Food Memory” scene in the Disney movie Ratatouille. If flavors take you to an unexpected, cozy, exciting, or pleasant place, you are more likely to be drawn to the dish!”

That’s great!  I am a fan of any reference to a foodie movie!  Finally, tell us what will you do with the prize money?!

“Oh, goodness I know the answer to that question! I will put the money toward my M.Ed. in Curriculum and Instruction for Children’s Literature and Family Literacy!”

That’s great!  Congrats again, Courtney!  The entry period for the “Easy Weeknight Meals” contest is now over, but a new series of weekly contests will be coming soon.  Stay tuned!

HEALTHY SALMON AND WILD RICE DINNER

Courtney says, “It’s so easy, yet it’s still elegant enough to pass as a last-minute or week-night special occasion meal or as a quick, simple family dish. Plus, it’s healthy and really dresses up the salmon flavor for those who might want the nutritional benefits but don’t necessarily enjoy the fishy flavor.”

Ingredients:

1 package of quick-cooking seasoned long grain and wild rice mix
Olive oil
4 skinless salmon fillets (about 2 lbs total)
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 cup peach preserves
1 tablespoon cider vinegar

Method:

Cook rice according to package directions. Preheat oven to 350°F. Drizzle a 13×9 inch non-stick baking dish evenly with a little olive oil. Lay fillets in baking dish. Combine the next four ingredients and rub onto the top of each fillet. Bake for 20 minutes or until salmon is opaque. Just before serving, microwave the peach preserves on high for 15-20 seconds in a microwave-safe container. Remove and stir in cider vinegar. Divide seasoned wild rice evenly among plates and lay one salmon fillet on the side of the rice. Use a spoon to spread or drizzle the peach sauce evenly over each fillet.

Number of Servings: 4

New Zealand Kiwi Pavlova

15 Comments | Written on September 24, 2010 at 5:00 am , by Kristina Vanni

Kia Ora! (Welcome!)

Ok, Better Recipes, time for some fun!  I heard about some amazing contests sponsored by Zespri Kiwi where they are giving away not one but TWO trips for 4 to New Zealand!  You thought you loved kiwi before?  Read on…

The first contest is the ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest and that’s why I have dedicated today’s blog to the nutritious and delicious kiwifruit.  The second is The Great Kiwi Adventure sweepstakes for everyone!   Winners will receive a trip of a lifetime on the luxurious and comfortable Air New Zealand to Auckland and The Bay of Plenty.  Then, there will be tons of adventures including an educational tour of a kiwi orchard lead by kiwi growers!  (I am sure there will be lots of fun recipes to share!)  So, read on for my blogger entry and click on The Great Kiwi Adventure link to enter the sweepstakes!

One of the many things I love about Better Recipes is the fantastic community of readers we have on the website, Facebook and Twitter!  When the lovely woman in the video told me that kiwi is often used on pavlova, I knew right where to turn.  We have readers not only all over the US, but all over the world!  This recipe came straight from a fan in New Zealand, so I knew it would be a good one.  (Thanks Michael!)  As you can see, it is a super easy dessert with a huge “wow” factor.  The tartness of the kiwi is perfect with the rich cream and the sweet meringue base.  It’s official -- I am hooked!

NEW ZEALAND KIWI PAVLOVA

 

 

Ingredients:

6 egg whites (at room temperature)

1/4 teaspoon cream of tartar

1 cup, plus two tablespoons granulated sugar

1 teaspoon cornstarch

2 teaspoons malt vinegar

1 teaspoon vanilla

Whipped cream

4 Zespri Green Kiwi fruit

Method:

1. Beat eggs & cream of tartar in a large mixing bowl until they form a dense white foam with stiff peaks.
2. Sift sugar and cornstarch on top of egg whites.
3. Pour vinegar and vanilla down side of bowl.
4. Use the slowest speed to incorporate ingredients together.  Do not overbeat or over mix.
5. Spread the mixture on a parchment paper-lined baking tray to about an 8-inch circle.
6. Place Pavlova in a preheated 425 degree oven on the middle shelf and immediately turn temperature down to 250 degrees.
7. Cook for 1-1/2 hours.  Turn the oven off and leave the pavlova  to cool thoroughly in oven before removing.

Presentation:

Once cold, cover thickly with whipped cream and serve with sliced Zespri Kiwi Fruit!

Serves 6-8 people

Kiwi Fun Facts:

ZESPRI® Kiwifruit are great sources of dietary fiber, vitamin C, potassium, folic acid, vitamin E, carotenoids and other antioxidants.  In fact, a two-piece serving of kiwifruit has twice the vitamin C of an orange, as much potassium as a banana and as much fiber as a serving of bran flakes.  All for less than 100 calories.  Kiwifruit is also a good source of magnesium, is sodium free and a low-fat source of vitamin E.

Though its original name was “Yang Tao” or the “Chinese Gooseberry,” proud Kiwis wanted to name the fruit in recognition of New Zealand’s national symbol – the special brown-feathered Kiwi; thus the origin of the name ‘Kiwifruit’.  This way, everyone would know where the fruit came from!

It is also easy to pick a ripe kiwifruit: just look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures.

ZESPRI® Kiwifruit growers also make environmental protection a priority.  Isolated and pristine, with fertile volcanic soil and artesian irrigation water from the country’s mountain ranges, it is no wonder that New Zealand grows some of the best kiwifruit in the world.  No genetic modifications have been made to any ZESPRI® Kiwifruit variety at any time.

Kiwifruit is great in a marinade for tenderizing meat!  (Just keep it under 1/2 hour.)

Did you know there is Kiwifruit wine?  I hear it is delicious!

Zespri is on Facebook, Twitter and YouTube too!  I am a fan/follower/subscriber!

Thanks for reading and keep your fingers crossed!  Maybe a future series of blogs and recipes can come from New Zealand!

“Easy Weeknight Meals” Week 5 Winner!

1 Comment | Written on September 23, 2010 at 5:00 am , by Kristina Vanni

Everyone welcome Brigid to the winner’s circle!  This self-proclaimed “accidental gourmet” came up with her winning dish out of desperation one evening at mealtime.  The result was a stellar “Dinner for One” that is a fresh and flavorful alternative to a frozen meal.  Whether you have a large family or are cooking just for yourself, this quick and easy pizza recipe is sure to be a hit!

Sometimes necessity is the mother of invention, and in your case it is an award winning one!  Tell us the story of how this recipe came about.

“One night I was scrounging around for something to eat. I had worked late and I live in a small rural town. Restaurants in my town consider late 8:00 pm! The pantry yielded a jar with 4 peanuts, a can of outdated soup and some stale crackers. In hopes of finding something more appealing I turned my attention to the refrigerator where, after moving the sour milk and moldy fruit out of the way, I found the ingredients for my recipe. It was really a very impromptu idea and I was desperate for a meal. So, I decided that it was either pull the recipe together or eat the frozen meal that suspiciously looked like a hold over from the ice age.

I do have several other recipes that were born in the same way…out of desperation and laziness! My friend once referred to me as an “accidental gourmet”. I don’t know about the gourmet part, but I do know what tastes good to me and I usually have some ingredients in my house that I can pull together for a meal. I think I learned this technique when I was a young single mom, broke and constantly running from bake sales to soccer practice. Since cooking was not a natural talent for me I had to figure out ways to cram all 4 foods groups into a single dish that the kids would love to eat.”

What made you decide to enter this recipe in the Better Recipes weekly recipe contest?

“This too was an impromptu decision one day when I was searching your site for a good recipe to serve friends. I like my recipe and eat it a lot and thought that others who struggle with eating meals from a box might like an alternative for a quick and healthy meal.”

What advice would you have for others who want to enter the “Easy Weeknight Meals” Contest?

“Go for it! A dream is free and why not? If you know that you have a recipe that you love and have used over and over again chances are others will love it too.”

Any fun plans for the prize money?

“Oh wow! I’m going to treat myself to a new set of knives. I’ve been struggling with the same set of poor quality knives for years. It’s like trying to cut a fifty foot tree down with an emery board!”

Take Brigid’s advice and go for it!  What is your favorite go-to dinner?  Why not enter it in the “Easy Weeknight Meals” Contest today!

ZESTY GREEK PITA PIZZA

Brigid says, “This is a quick meal that doesn’t require a great deal of prep or special kitchen gadgets – anyone can make it!”

Ingredients:

1/2 6 inch round pita, cut lengthwise maintaining a 6 inch round
3/4 cup fresh spinach
1/2 medium roma tomato, sliced
1 thin slice red onion
1/8 cup shredded Parmesan cheese
3/4 oz feta cheese, crumbled
1/4 tsp crushed basil

Method:

Spray pita half with cooking spray. Top with spinach, tomato, onion, and cheeses. Sprinkle with crushed basil. Spray all ingredients with cooking spray. Bake in a toaster oven for 8–9 minutes, or until feta is softened, and slightly golden.

Crema Di Mascarpone

9 Comments | Written on September 22, 2010 at 5:00 am , by Kristina Vanni

This is a northern Italian dessert, where items such as cheese and cream are heavily used.  The dessert is quick and easy, looks stunning, tastes amazing, and can be made literally in minutes, which makes it a great last-minute treat.  In fact, it can be made before serving dinner, and is ready when dinner is finished.  I like to serve it with some berries on top and some amaretti cookies on the side.  It is decadence, pure and simple!

CREMA DI MASCARPONE

1 pound mascarpone cheese, room temperature

1/2 cup granulated sugar

4 egg yolks, beaten

2 Tablespoons heavy cream

2 Tablespoons cognac

Fresh raspberries, strawberries, or blackberries

In a mixer bowl, beat the cheese until smooth.  Add the sugar, egg yolks, cream, and cognac, beating until very smooth and fluffy, scraping bowl often.  Spoon mixture into small dessert dishes.  Cover with plastic wrap and refrigerate about 1 hour, or until mixture starts to firm up slightly. Garnish the dessert with fresh berries and serve.  Serves 4.

California Pistachio Salad

1 Comment | Written on September 21, 2010 at 5:00 am , by Kristina Vanni

Bacon and Cheese Deviled Eggs

4 Comments | Written on September 20, 2010 at 5:00 am , by Kristina Vanni

Ok, I have to admit, I have never really been a big fan of deviled eggs.  They just always seemed sort of old fashioned and uninteresting to me.  That’s why when I tried this recipe, I was blown away!  Seriously, how can you go wrong with bacon, cheese and eggs?  It ended up being one of those recipes where I had to stop myself from going back for more.  In fact, if you make these for a party trust me, make a double batch.  You won’t regret it!

BACON AND CHEESE DEVILED EGGS

Deviled eggs with extra flair; these eggs have bacon and cheese mixed in.

Ingredients:

• 12 hard-cooked eggs, peeled
• 1/2 cup mayonnaise
• 1 tablespoon honey mustard
• 1 teaspoon prepared yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 strips bacon, cooked, crumbled
• 2 tablespoons shredded sharp cheddar
• Parsley, for garnish, optional

Directions:

Halve eggs lengthwise. Spoon the yolks into a bowl. Reserve the whites. Mash yolks with fork. Add mayonnaise, honey-mustard, yellow mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

Number of Servings: 12

I came across the recipe on our site, but added my own little twist.  I tossed in an extra teaspoon of prepared yellow mustard in addition to the honey-mustard called for in the recipe.

“Easy Weeknight Meals” Week 4 Winner!

7 Comments | Written on September 17, 2010 at 5:00 am , by Kristina Vanni

Hip Hip Horray!  Susie Littlewood is our winner in the 4th week of the “Easy Weeknight Meals” Contest!  This award-winning foodie, blogger and self labeled “hickchick” has some great advice for Better Recipes readers.

Why did you decide to enter our contest?

“All of my “foodie” friends were “liking” Better Recipes on Facebook and entering and I thought, why not me??”

I love it!  Are you a fan of Better Recipes on Facebook?  “Like” us today!

Tell us how you came up with your winning dish!

“To me, boneless skinless chicken breasts are just a blank canvas waiting for the millions of different ways they can be cooked!  I love one-dish entrees that are speedy for weeknight dinners.  I love fire-roasted tomatoes and I think they added the extra kick to make this recipe different. I love cooking and try to make a dinner most nights for my two daughters, and this recipe was well received by them both, including the picky one!”

There are only two weeks left to enter the weekly contest.  What advice would you have for others who want to enter?

“Go for it!  Take one of your family’s favorite recipes, change it up, and add your personal style.  If you love it – chances are others will as well.”

I agree!  You can’t win unless you try.  Remember, the $2500 Grand Prize could be yours!

TUSCAN CHICKEN PENNE SKILLET

“This is a hearty entree with an easy preparation and only one pan to wash!”

Ingredients
1 lb boneless skinless chicken breast, cut into bite sized cubes
1 tbsp olive oil, divided
8 oz sliced fresh mushrooms
1 medium green pepper, diced
1 medium sweet onion, diced
1 medium celery stalk, diced
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 1/2 oz can red kidney beans, drained and rinsed
1 15 oz can tomato sauce
2 14 1/2 oz can fire-roasted diced tomatoes
1 14 oz can low sodium chicken broth
6 oz dry penne pasta
1/3 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

Method
Heat 1 1/2 tsp olive oil in a large nonstick skillet. Saute chicken over medium high heat for 5-7 minutes until no longer pink. Remove from skillet and keep warm. Add 1 1/2 tsp olive oil with mushrooms, green pepper, sweet onion, celery and garlic. Saute until vegetables are soft, 5-7 minutes, then add Italian seasoning, salt and pepper. Stir well so vegetables are fully coated with seasonings. Add kidney beans, tomato sauce, fire-roasted tomatoes and chicken broth. Bring to a simmer and reduce heat to medium low. Return cooked chicken and penne pasta to skillet. Cover and simmer 20-25 minutes or until pasta is fully cooked. Transfer to serving dish and sprinkle with Parmesan cheese and chopped fresh parsley.

Notes:

Number of Servings: 6