MILWAUKEE -- Too busy to cook? What if dinner and dessert required just five ingredients? Philia Kelnhofer, from right here in Milwaukee, has a cookbook busy people will love.
Chicken Feta Tomato Pasta
- Olive Oil
- Diced Tomatoes
- Feta Cheese
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds chicken breast (3 chicken breasts), each breast halved
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- About 2 cups water
- 1 pound fettuccine pasta (see note)
- 4 ounces feta cheese crumbles, divided
Note: I like using fettuccine pasta but any long, straight pasta, such as spaghetti, would work.
- In a large pot or Dutch oven, heat the olive oil over high heat for 1 minute, then add the chicken breast halves and sprinkle with 1/2 teaspoon of the salt and the pepper. Cook the chicken for 8 minutes (for a nice crust to form, move it around the pot a little so that it doesn’t stick, but don’t flip it), lowering the heat a little if you think it is cooking too fast. After 8 minutes, flip it, sprinkle with the remaining
1/2 teaspoon of salt, then cook the chicken for another
- Add the diced tomatoes and the water (I just fill an empty diced tomato can about three-quarters full of water and pour it into the pot; two cans’ worth is how much water you need). Stir in the pasta and cook, uncovered, for
5 minutes, then put on the lid and cook for 10 minutes.
- Remove the lid, stir, and add three-quarters of the cheese crumbles. Stir again and cook, uncovered, for another
- Divide among four to six serving bowls, making sure each bowl has an equal amount of chicken and pasta, and then sprinkle the remaining cheese crumbles over the top of the bowls and enjoy.
Banana Caramel Cream Pie
- 3 ripe bananas
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 premade (9-inch) graham cracker piecrust
- 3 tablespoons caramel sauce
Note: Store the pie in the refrigerator. This pie also freezes really well and becomes a frozen ice cream–like pie, so that is a serving option.
- In a bowl, mash the bananas and set aside.
- In another bowl, combine the cream and sugar and beat with a hand (or stand) mixer for 3 minutes, or until soft peaks form (don’t overbeat; you want the cream to come together and be able to hold its shape when a spoon is run through it).
- Add the bananas and beat for another 30 seconds.
- Spoon the mixture into the graham cracker piecrust and drizzle the caramel sauce on top. Serve immediately or store in the refrigerator until you are ready to serve it