Sensational Wild Mushrooms with Grape Tomatoes, Fresh Garlic over Bow Tie Pasta

I love this recipe! It's quick, easy and absolutely delicious. Another recipe for using up all those Jersey grape tomatoes.











Ingredients:

1 Lb or more of Wild Mushrooms, Shiitake, Oyster, Crimini, Sliced
6 to 8 Cloves Garlic, Chopped
1 Pint of Jersey Grape Tomatoes, Cut in half
1 Small Can of Chicken Broth
1/4 Cup or more of Grated Locotelli Cheese
1/4 to 1/2 Cup Extra Virgin Olive Oil
1 Lb Bow Tie Pasta - Preferably Barilla
Salt and Pepper to taste

Directions:

Fill a large pot of water to boil for pasta, when water begins to boil, add salt.

In a large frying pan over medium high heat add 1/4 cup of olive oil. When oil is heated add the mushrooms stirring constantly until mushrooms are tender. You may need to add more oil if the mushrooms absorb too much. Toss in the garlic and saute for another minute. Add salt and pepper to taste.

Add the grape tomatoes to the mushrooms and bring to a slow simmer. Allow the tomatoes to cook for 5 minutes or until limp. Season tomatoes with salt and pepper. Stir in chicken broth. Reduce heat to low.

Add the pasta to the boiling salted water. Cook according to the directions on the box. When pasta is finished, drain well. In a pasta bowl pour in half of the sauce, add the drained pasta and toss well, adding more mushroom sauce until well incorporated.

Toss in the grated Locotelli cheese and mix. Serve Immediately.

Yummy Chicken Marsala

This one is dedicated to my wonderful father-in-law Ray Zorzi!

Dad, you have been so much more then a father-in-law to me, you have been a DAD in every sense of the word. Thank you for being one of my biggest fans. I love you! Dinner is at 6, see you then!

This is one of his favorite meals, when I made this for him the first time he raved over it and would often request I make it for him again. If you want to impress your in-laws or anyone else, make this easy delicious dish.

Ingredients:

1 1/2 Pounds Chicken Cutlet, pounded thin
2 Cups Mushrooms (Button or Shiitake), sliced thin
9 Large Tablespoons Water
6 Large Tablespoons Marsala Wine
2 Cups Flour
1 Chicken Bouillon Cube, Cut in fourths
1/2 Stick Butter, Cut up
2 Tablespoons Fresh Parsley, chopped
Mild and Light Olive Oil
Black Pepper to Taste

Directions:

In a bowl add flour and dredge chicken in the flour. Discard any flour left over.

Heat oil in a large frying pan over medium high heat. Add the cutlets when oil is hot and saute for about 7 minutes on each side or until slightly browned.

Turn off the heat and add the remaining ingredients.

Turn the heat back on over low heat and simmer for 15 minutes or until the mushrooms are tender. Serve in a large warmed serving dish, top with additional parsley.