Creamy Tomato and Chicken Sauce
Creamy Tomato and Chicken Sauce
This was one of those dinners created with what I happened to have on hand. I started with the idea of chicken with tomatoes – I had chicken in the fridge and home canned tomatoes. I also had some beautiful fresh parsley and an open container of half and half I needed to use so I went from there. I cooked my pasta while the sauce was reducing. The whole dish took about 30 minutes from start to finish. I love orzo pasta, which looks like large grains of rice but feel free to try this with other pasta or maybe even rice.
Creamy Tomato and Chicken Sauce
2 T. oil
1 onion, sliced
1 lb. boneless chicken, cubed, I used thighs
1 (14 oz.) can tomatoes – I used a pint of home canned tomatoes
2/3 c. half and half
2 T. flour
½ c. chopped fresh parsley
1 t. hot pepper sauce
Salt and pepper to taste
½ c. grated Parmesan cheese
12 oz. orzo pasta, cooked – use whatever pasta you like
In skillet heat oil and cook onion until tender. Add chicken and cook until chicken is nearly cooked through. Add tomatoes and simmer mixture for about 10 minutes to reduce the tomato liquid a little and concentrate the flavor. In jar with a tight fitting lid combine the half and half with the flour and shake until smooth. Add to chicken mixture and cook until thickened and bubbly. Add parsley and seasonings and cook on low a couple of minutes. Combine chicken sauce with hot cooked pasta and sprinkle with cheese. Serves 4-5.
Curried Coconut Sauce
Curried Coconut Sauce
Since I had some leftover coconut milk from making peanut sauce the other day I wanted to use it in a sauce. I looked around my fridge and pantry to see what was available and came up with this sauce. I had some carrots and other veggies and added them to the mix along with some curry powder. I ended up having some of the sauce with roasted chicken. Very tasty.
Curried Coconut Sauce
2 T. oil
1/2 c. chopped shallots
1 1/2 c. sliced carrots
1 c. chopped sweet pepper
2 cloves garlic, sliced
1 qt. vegetable stock- or use whatever you have
1 1/2 c. coconut milk
2 tablespoons curry powder
salt to taste
Heat oil in a medium saucepan and saute the shallots until tender. Add the veggies and cook a few minutes more. Add the stock and cook on medium high heat until most of the liquid has cooked off. Add the coconut milk and curry powder and puree until smooth. Add salt, if needed. Serve sauce with pasta, rice, meats or cooked veggies.
Chicken with Curried Coconut Sauce
