Fettuccine for the Flyers Game

How 'BOUT that Danny Briere?  I'd like to have him for dinner....

Sunday dinner is usually a relatively involved meal in our house.  It's the one night of the week that we are all guaranteed to be home, so we always have a semi-elaborate sit down dinner.  But this past Sunday, both cooks in the house wanted to watch the afternoon Flyers Game, so dinner required some logistical attention.

It meant that  preparations either needed to be mostly done by 3pm, or really, really minimal at around 6.  I scanned the fridge inventory, found a lb of fresh fettuccine, some boneless chicken and a bag of sundried tomatoes.  Inspiration struck.  And the very best part of the whole thing is that my ever-critical teenage daughter tasted it and said, "This is good!  Is it Lidia?"   I replied, "No, I made it up."  She said, "Oh, then it's 'Mom-ia.'"

Chicken & Pasta Mom-ia AKA Flyers Fettuccine

4 lg boneless chicken breasts
2 TBSP chopped garlic
3 TBSP olive oil
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1 cup sundried tomatoes
1 cup chicken broth
3/4 cup white wine
1/2 cup water

1 lb fettuccine (or whatever pasta you like)
Parmesan Cheese

In Dutch oven, heat oil and garlic.  Sear chicken on all sides, and add salt, oregano and pepper and tomatoes.  Stir briefly, the add liquids.  Reduce heat to low simmer, cover pot, and forget about it.  I checked it and flipped the chicken between periods, giving it an occasional, brief stir.  This can simmer for anywhere from 1 1/2  to 4 hours.  When the chicken is fork tender, pull it apart.  I used a wooden spoon to break it up--having cooked it for about 4 hours it was almost shredding itself.  Cook pasta to just al dente, drain, pour chicken mixture over top, and toss generously with Parmesan cheese.  This, with a simple arugula salad and a loaf of bread made for a pretty terrific Sunday dinner--and I didn't miss a goal.

Tzatziki Chicken by Moon Sirens

Moon Sirens

Our friend Moon Sirens, artist extraordinaire and Facebook Friend posted a picture of this dish on her wall last week.   It looked so good, we had to have the recipe, and Moon was good enough to share.   To view her other impressive creations--the non-edible variety--check out Moon's website, facebook page and etsy store.   To make her Tzatziki chicken which she reported to be flavorful and moist, and enjoyed by her entire family, read on.  Ever on the hunt for simple, healthy, crowd-pleasing dishes, we were delighted to receive this one.  Thanks, Moon!

Venetia's Broiled Tzatziki Chicken
12 skinless chicken drumsticks
1 cup Tzatziki sauce (recipe below)
Salt
Pepper
1/4 cup parmesan cheese (optional)
PAM or olive oil spray


Tzatziki sauce (for best result let sit overnight)
1 32 ounce container plain greek yogurt (or non-fat),  strained
1/2 cucumber grated
3 cloves garlic, pressed
2 tablespoons vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill (optional)
1 tablespoon salt
1 tablespoon fresh ground black pepper

In a bowl add all the ingredients and mix until everything is blended.
Taste for the salt and pepper.  Place in the refrigerator for at least an hour
to let the flavors set. Best if left in refrigerator overnight.

Broiled chicken
Spray your pan with olive oil. Remove the skin from your drumsticks
and place in the pan and sprinkle them with salt and pepper.
Using a spoon to place enough tzatziki to cover the meat and top with parmesan cheese.
Broil on high for 15 min then rotate the chicken putting more tzatziki and parmensan
each time. Continue to rotate the chicken every 10 min until juices run clear (approximately 45 min total).

Although Moon did not mention it, we are positive that these drumsticks would be delicious left over.  With school starting back up and lunchbox contents becoming a daily dilemma, we offer this chicken up as a healthy, yummy alternative to sandwiches.  We'll plan to double this version so as to have extras for tomorrow's lunch.  Enjoy!