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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Friday, February 24, 2006

Chicken Florentine Pasta


this here is a real easy

meal in a bowl

that will surely

impress yer guests

1 pound of penne pasta (or what ever is yer flavorite)
4 whole boneless n skinless chicken breasts 
garlic powder and cracked black pepper to taste 
2 tablespoons of real butter 
2 tablespoons of olive oil 
1 small onion, chopped
1 cup of dry white wine (i use white merlot. yum yum!!!)
1 cup of low-sodium chicken broth, more if needed 
1 bag of baby spinach leaves
2 cups of lil grape tomatoes, halved lengthwise 
1 cup of grated parmesan cheese

cook that there pasta according to the package directions in lightly salted water
drain n set aside

cut up them chicken breasts into chunks n sprinkle on the garlic powder n cracked black pepper

heat up the butter n olive oil over high heat in a large skillet
add them chicken chunks in a single layer n do not stir for a minute or two in order to allow the chicken to brown on the first side
then turn the chicken chunks n brown on the other side
cook all them chicken chunks until done n then remove that chicken from the skillet n set aside

turn the heat to medium
add the chopped onion to that skillet n saute a lil until jest transparent but not browning too much

pour in that there wine n broth n stir a bit to deglaze the pan
note: ifn ya don't likes cookin with wine than ya can jest double up on the chicken broth
allow the liquid to bubble up some n then continue cooking until it is reduced by at least half (most of the surface of the liquid should be bubbling at this point)

turn off the heat n add the spinach n tomatoes n chicken chunks n cooked pasta to the skillet
toss it all together to combine
note: the spinach will wilt as you toss everything around some
add plenty of the grated parmesan cheese n toss to combine
serve with extra parmesan cheese

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