Gayle’s Galley February 2024
Where did January go?
It seems like the holiday season was a long time ago.
This month’s recipes are a one-pan chicken pasta dish that I’m sure you will add to your keepers list. It’s easy to make – step by step - and if there are any leftovers,
it’s wonderful the next day heated up. And, an old fashion sugar cookie recipe -perfect for making “heart shaped” cookies for Valentines Day. Just add a little sprinkle of red fancy sugar on top of each cookie.
Enjoy!
Creamy Chicken Orzo
Two chicken breasts cut into chunky pieces
1 tsp smoked paprika
1 tsp Italian seasoning
Salt and pepper, to taste
3 TBsp olive oil
1 c of uncooked Orzo pasta
5 cloves finely minced garlic
2 c of chicken stock
10 oz. cherry tomatoes cut in half (About ½ small container of cherry tomatoes)
5 oz. of fresh spinach (about 2 – 3 handfuls)
1/2 c heavy cream
1/4 c basil pesto
Salt and pepper, to taste
Parmesan cheese (Optional)
Heat 2 TBsp olive oil in a large “high-sided” frying pan.(I use a non-stick pan)
Sprinkle both sides of the cut chicken breasts with 1 tsp of smoked paprika and 1
tsp of Italian seasoning. Sprinkle on salt and pepper to taste. Brown the chicken
over a medium-high heat. This takes about 3-4 minutes per side. Remove the
chicken to a plate.
Add 1 TBsp of olive oil to the pan and add 1 cup of uncooked Orzo pasta and 5
cloves of minced garlic to the pan. Stir so the Orzo is covered in the oil, about 2
minutes.
Add 2 cups of chicken stock and about 5 oz. of cherry tomatoes cut in half. Bring to
a boil then reduce to a simmer and cook until Orzo is tender. Stir occasionally to
prevent sticking. You may have to add additional liquid to the pan until the Orzo is
cooked to your liking. (I add a little water)
When the Orzo is tender, add the fresh spinach to the pan (about 2 – 3 handfuls)
and the remaining 5 oz of tomatoes. Stir until the spinach is wilted.
Add 1/2 c of heavy cream and 1/4 c of basil pesto to the pan and stir to combine
thoroughly. Return chicken to the pan and maintain a low heat until chicken is heated
through.
Add salt and pepper to taste. Serve with parmesan cheese if desired.
Sugar Cookies
1 ½ c icing sugar
1 c butter
1 egg
1 tsp vanilla
½ tsp almond extract
2 ½ c all-purpose flour
1 tsp soda
1 tsp cream of tartar
Cream the sugar and butter. Mix in the egg and flavourings.
Mix the dry ingredients in a separate bowl and add to the butter mixture. Chill for
2-3 hours.
Heat the oven to 375F. Roll the dough about ¼” thick on a lightly floured surface
and cut out shapes. Place on a greased baking sheet.
Sprinkle with fancy decorators’ sugar.
Bake 7-8 minutes or until lightly golden.
There are so many terrific cooks and bakers in the HYC community. If you have a recipe that you think HYC members would enjoy, please send it to
gayle.martin@sympatico.ca
