Authentic Italian

Originated in the region of Tuscany, this dish became popular in America in the early 1900s and has been a staple of Italian cooking within the states ever since. Combining tender chicken breast, spinach and a hearty, cream sauce, this makes for the perfect one pan dinner. Serve over your choice of pasta and it will not only be delicious but completely filling. Recipe Ingredients 2 large chicken breasts, cut in half lengthwise 1/2 tsp. garlic powder Salt and pepper to taste Flour for dredging 1 tbs. olive oil 2 tbs. butter, divided 3 cloves garlic, minced 1/2 cup dry white wine 1/4 cup chicken broth 1/4 tsp. Italian dry seasoning 1 cup heavy whipping cream 2 cups fresh baby spinach 1/2 cup freshly grated parmesan cheese Instructions 1. Cut the chicken breast in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt and pepper. Coat the chicken in flour on all sides.  2. Add the oil and 1 tablespoon of butter to the skillet over med

This is an easy and delicious panino/sandwich to have for a perfect lunch or light dinner. The beauty of making panini is that you can follow the basic instructions of preparing one, but you can put whatever toppings you like on it. It's a great dish for customization. This recipe is a classic take on a margherita style sandwich, adding sauteed chicken and prosciutto. Recipe Ingredients 4 oz. boneless, skinless chicken breast 2 tbs. extra virgin olive oil 1 tbs. balsamic vinegar 1 6 inch piece baguette 3 oz. fresh mozzarella, sliced 3 slices ripe tomato 3 slices prosciutto 5 basil leaves or lettuce Fine sea salt and freshly ground black pepper Instructions 1. Using a mallet or rolling pin, pound chicken breast until it's about 1/4 inch thick. 2. Heat cast-iron skillet or a grill to medium-high. Slice the baguette in half lengthwise. Cook cut sides of bread until nicely charred, then flip bread and cook a minute or two more to warm through. Place on a plate. 3. Pour one tablespo

Penne Alla Vodka is an American Italian dish that can be found on many restaurant menus across America. It is a creamy, red sauce, that is actually more pink in color. It's rich and delicious and can be eaten as a course or full meal. Recipe Ingredients 8 oz. uncooked penne pasta 1 tbs. olive oil 2 tbs. butter 1/2 small onion, chopped finely 1 clove garlic, minced 1/4 cup vodka 1/4 cup tomato paste 3/4 cup heavy whipping cream Salt and pepper Fresh basil, sliced thin Grated parmesan cheese Instructions 1. Boil a generously salted pot of water for the pasta and cook according to package instructions. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about five minutes or until translucent. 2. Stir in garlic and cook for about 30 seconds. Add the vodka and let the sauce bubble for 30 seconds or so.  3. Stir in the tomato paste until you've got a smooth mixture. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. It shoul

This savory and tangy dish is simple and full of flavor. Especially popular in Southern Italy and Sicily, it contains very minimal ingredients, including the main ingredient of fresh lemons, that provide an intense and fresh flavor. This is the ultimate warm weather dish where you can still enjoy pasta, but it is a pasta dish that's on the lighter side. Ingredients 1 Ib. of spaghetti 3 tbs. olive oil 2 garlic cloves, minced 2 tbs. fresh parsley Juice and zest of one lemon 1/4 cup grated parmesan cheese Freshley cracked black pepper Instructions 1. Cook the spaghetti in a large pot of boiling, salted water. Drain and reserve some of the pasta water. 2. In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest, and lemon juice. Add the pasta water and parmesan cheese and stir to combine. Bring the sauce to a simmer. 3. Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan