Alex's Penne Amatriciana

Ingredients for Amatriciana Sauce: (for use with any type of pasta):

• 1/2 lb. Diced Pancetta
• 1/2 lb. Bacon (take the strips and cut them into squares)
• 1 Can of Tomato Puree
• 3-4 Leaves of fresh Basil
• 1 Meduim-Large Onion -- cut into small pieces
• 3 Cloves of Garlic -- crush and cut into small pieces
• Olive Oil
• Salt
• Pepper

Directions:

-- Put olive oil in a pot.
-- Add the pancetta and bacon and turn to high heat.
-- Season with some salt and pepper. (Optional, add some red pepper flakes for some spice).
-- Let the meat brown (approx. 10 mins).
-- Once the meat is golden brown, add the onion and garlic.
-- Cook till the onion becomes translucent (approx. 6 mins).
-- After that, add the tomato puree.
-- Once it starts bubbling a bit, reduce heat and let simmer to thicken the sauce.
-- Before you serve, stir in some fresh basil for added flavor.

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Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Ingredients

• * 4 pieces boneless, skinless chicken breasts
• * Black pepper
• * 4 to 5 ounces blue cheese crumbles
• * A handful arugula leaves from bulk bins, chopped
• * A handful baby spinach leaves from bulk bins, chopped
• * 4 slices bacon
• * 2 pounds baby potatoes, halved
• * Salt
• * 1 pound thin green beans
• * 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
• * Leaves from 4 fresh thyme sprigs
• * 3 tablespoons extra-virgin olive oil, divided
• * 4 scallions, finely chopped, whites and greens
• * 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.


http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-blue-cheese-stuffed-chicken-green-beans-and-smashed-potatoes-with-green-onions-recipe/index.html