Tag: Tomato

Creamy Tomato Chicken Pasta

Chicken, Leftovers/ Freezer Meals, Pasta

Wednesday night is a late dinner night for us. R has gymnastics until 6:30, so dinner is usually close to 7. I stay home with the other 2 girls, and hubby takes R to class. I cook dinner and we eat when they get home around 6:45-7. Usually, I cook dinner and sometimes we have a clean out the fridge night or we get Chinese or something. Last night, my neighbors brought over about 8 tomatoes. They were just sitting on the counter begging to be used.

Hmmm. What to do… I cut them up and threw them in a pan with a few tablespoons of olive oil, 5 heads of crushed garlic, 1 finely diced onion, a bunch of dried and fresh herbs (oregano, rosemary, sage). Add one can of tomato sauce. I also added 2 tablespoons of sugar (cuts the acidity and metal taste of the can sauce) and a few squirts (tablespoons) of tomato paste (adds richness). I put a lid on it and cooked it for an hour. I strained it halfway and at the end. That gets rid of seeds, tomato skins, leftover garlic, and whole herbs. Take off the heat and add a tablespoon of butter. Then add your heavy cream; about 1/3 of a cup. Not a lot. I just want to add a touch of velvety creaminess to this sauce without taking away from the tomato flavor. Thinking this might make a great thick soup…

I had my 2 chicken leg/thigh quarters, so I browned them on both sides in a cast iron skillet them placed both in a 350 oven for 30 minutes. I took them out and cooled them to touch and hand shredded. Add to sauce.

Cook pasta to al dente. Mix with chicken and sauce. 10 thumbs up! Plus, more for leftovers!
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Pasta Perfection

Beef, Leftovers/ Freezer Meals, Pasta

I asked R and K what they wanted for dinner. R said spaghetti, then K said meatballs. Ok, then! I took out some beef and scoured the cabinet for some pasta and something to make the sauce. I found 1/2 a container of linguine, 1 large can of tomato sauce, and 2 cans of diced tomatoes. Perfect.

First, I started the sauce. Easy marinara sauce that does not require a glass jar of sugar sauce, if you know what I am referring to. I used 1 28 oz. can of tomato sauce, 2 cans diced tomatoes, and 2 squirts of tomato paste (or 3 tablespoons if you have a can). I added a couple sprinkles of Italian seasoning, chopped oregano, basil, and parsley, and 1/2 chopped onion, 1 container of mushrooms, 2 garlic cloves crushed and diced, salt, pepper, 2 tablespoons or so of Worcestershire, 2 tablespoons butter, and 2 tablespoons sugar. Sometimes I even add red wine, if I have it, but this time I was all out. The wine and Worcestershire just give it an extra layer of flavor, especially since I am making the meatballs with beef. The butter and the sugar help to add a bit of sweetness to the sauce and mellow the acidity of the tomato a bit.

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I even had leftover sauce to add to my freezer collection. I just mashed the meatballs up in the sauce to make meat sauce.
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Next, I had to figure out what ingredients I had to make meatballs. I used 1 pound of grass-fed beef, 1/2 cup parmesan cheese, 1 cup breadcrumbs, about 1/4 cup of milk, 2 tablespoons Worcestershire, 1 teaspoon of onion and garlic powder, chopped parsley, oregano, and basil. Mix it all up and make some meatballs.

Add them to your sauce. You could brown them or fry them first, but these are fine this way. I cooked the sauce first for about 45 minutes, then added the meatballs on low for another 45 minutes or so. 013

Cook your pasta and add your sauce…
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