Ingredient: onion, chopped

Baked Spaghetti

The concept of baking pasta with sauce, meats, and cheese has deep roots in the Campania and Sicily regions of Southern Italy. Historically, aristocratic and peasant households baked grand pasta dishes for festive occasions like Sundays and Easter. These early versions were often made with tubular pasta, hard-boiled eggs, meatballs, and regional cheeses layered together.

When Italian immigrants arrived in North America, they adapted these celebratory, labor-intensive dishes into a more accessible, convenient, and hearty weeknight casserole using spaghetti. The dish was highly economical, making it perfect for feeding large families and feeding crowds at community potlucks.

Today, baked spaghetti is recognized as a classic comfort food fusion. While traditional Italian versions use ridged shapes like rigatoni or ziti, the North American approach generally focuses on tossing cooked spaghetti with a rich meat or marinara sauce, mixing it with ricotta or cottage cheese, and baking it with a generous layer of melted mozzarella on top.

I have always preferred ‘baked’ spaghetti over just boiling it and adding the meat sauce. My favorite recipe is one I developed using a ‘secret’ ingredient, Classico fire roasted tomato pizza sauce. The recipe is basic and easy to prepare but has a wonderful flavor. Add some garlic bread and you have a winner every time!

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 Baked Spaghetti
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Course Main Dish
Cuisine Italian
Keyword baked spaghetti
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Course Main Dish
Cuisine Italian
Keyword baked spaghetti
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Ingredients
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Instructions
  1. Bring a pot of salted water to a boil. Add spaghetti & cook until al dente, 8 to 10 minutes; drain & set aside.
  2. Preheat oven to 350 F.
  3. Sauté ground meat, onion, mushrooms, zucchini, garlic & herbs & spices in a large skillet over medium heat until meat is browned, about 10 minutes; drain. Microwave broccoli florets until tender, crisp if using & add to meat mixture.
  4. Combine soup, water & pizza sauce in the pot you cooked spaghetti in. Stir in meat mixture & spaghetti; combine well.
  5. Spread mixture into a 11" x 7.5" x 2.5" baking dish (or baking dish of choice) & top with cheese.
  6. Bake until bubbly & cheese is lightly browned, 20-30 minutes. Remove from oven & serve.

Stuffed Acorn Squash

Squash is one of those quintessential autumn foods that we have come to recognize. Even though it is considered a winter squash, acorn squash belongs to the same species as all summer squashes including zucchini and yellow crookneck squash. The main difference between the classifications is that summer squashes have soft skins and tender seeds and are fairly perishable, while the winter types have hard shells, fully formed seeds and are very suited to long storage.

For all their many splendored shapes and colors, squash is not something most of us crave, although they are an integral part of the cuisine in scattered points of the globe, such as South and Central America, the West Indies, India and Japan.

The acorn squash is similar in flavor to the butternut squash yet has a bit of a nutty taste to it as well. Resembling its name in shape, the acorn squash usually weighs between 1-2 pounds and generally grows between four and seven inches long.

Roasting them partially before stuffing makes the squash a lot more tender and easier to eat. I am always aware of the concept of ‘seasonal eating’. I was born in September, so I figure it’s totally natural to love fall food (& colors) such as squash, pumpkin, apples and cranberries.

The large cavity of acorn squash just begs to be filled. One squash the size of a grapefruit or a little larger is usually enough for two people.

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 Stuffed Acorn Squash
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Keyword Italian stuffed acorn squash
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Acorn Squash
Filling
Keyword Italian stuffed acorn squash
Servings
Ingredients
Acorn Squash
Filling
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Instructions
Squash
  1. Place a rack in the center of the oven & preheat the oven to 400°F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
  2. With a sharp knife, carefully cut the squash in half from stem to base. Scoop out & discard the stringy core & seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil & sprinkle with salt & pepper. Place in the oven & bake for 40 minutes, until the edges begin to wrinkle & the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
Filling
  1. While the squash bakes, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat. Brown the meat, breaking it apart into small pieces for 3 minutes.
  2. Add the mushrooms, onion, apple, salt, pepper, Italian seasoning & minced garlic. Cook, stirring frequently, until the meat is cooked through, the vegetables & apple are softened, have given up liquid & the liquid has cooked off, about 8 additional minutes.
Assembly/Baking
  1. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the meat mixture. Stir to combine. Taste & adjust salt & pepper as desired.
  2. Mound the filling inside of the hollowed squash halves. Place the baking pan in the oven & bake until the filling is hot, about 10 minutes. Remove from oven & sprinkle with shredded cheese. Return to oven for another 5 minutes until cheese is melted. Serve hot.
Recipe Notes

• You can cut the acorn squash either way. If you cut it lengthwise it will retain the acorn shape. Or you can cut the squash horizontally and it will resemble a flower.
• The size of the acorn squash will affect the roasting time; larger squash may need an extra 10 minutes. Squash should be fork tender.
• When eating squash, discard the skin as it can be tough and bitter.

Garlic Butter Creamed Corn Pork Chops

Pork chops are truly ‘the other white meat’—a lean option that’s just as versatile and delicious. Pork chops are a staple weeknight dinner in so many households. Whether they’re grilled and glazed or seared in a cast-iron skillet, pork chops are easy to cook and even easier to love.

This lean, mild-flavored, and ultra-versatile cut of meat comes from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. 

I don’t know about you, but I absolutely love corn. I could eat it fresh or out of a tin for days and not get bored. So, I decided to create a meal using some bone-in rib chops in a garlicky creamed corn sauce. Made with fresh corn, herbs, and parmesan cheese, then topped with crispy bacon pieces.

The sweetness of the creamed corn pairs well with the savoriness of the pork. What’s not to enjoy!

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 Garlic Butter Creamed Corn Pork Chops
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Keyword garlic butter creamed corn pork chops
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Instructions
  1. Heat a large skillet set over medium-high heat. Add the lean bacon & cook until crispy, about 5 minutes. Remove from the skillet & place on a paper towel.
  2. Season the pork chops all over with salt & black pepper, then rub with flour on both sides.
  3. Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the bacon.
  4. Add the remaining 1 tablespoon of butter, the onion, garlic, & chili flakes. Cook 5 minutes, then add the corn & cook until the corn is golden.
  5. Reduce the heat to medium-low & pour in the wine (or broth). Stir in the cream & parmesan. Add the pork & cook another few minutes until warmed through. Remove from the heat & top with bacon pieces.
  6. Serve pork with mushroom orzo or egg noodles if you wish.

Peachy Chicken

The original Peachy Chicken recipe has been printed on the back of the Heinz Malt Vinegar bottle for many years. Peaches paired with chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just amazing.

Malt vinegar transforms simple baked chicken into something incredibly special! Made from malted grains of barley, malt vinegar has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.

Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown while some distilled varieties are clear.

Usually found in condiment or bakery aisles at the grocery store, it’s become a culinary mainstay in British and Canadian cuisines.

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 Peachy Chicken
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Course Main Dish
Cuisine North American
Keyword peachy chicken
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Course Main Dish
Cuisine North American
Keyword peachy chicken
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Instructions
  1. In a large skillet, brown the chicken thighs, onion & garlic in the oil.
  2. Combine the reserved peach juice, orange juice concentrate, vinegar, brown sugar, red pepper flakes (if using), basil, salt, cloves, cinnamon & pepper. Pour over browned chicken mixture. Cover & simmer 25-30 minutes or until chicken is cooked through.
  3. Add peaches; heat. Combine cornstarch & water; stir into sauce. Heat, stirring, until sauce is thickened.
  4. Serve chicken & sauce over rice.
Recipe Notes

• If malt vinegar is not available, try using apple cider vinegar as a substitute.

Scalloped Potato & Beef Lasagna

There are countless variations of lasagna across Italy and beyond. Entire cookbooks have been dedicated to this beloved dish, showcasing its multifarious nature.

 Potato slices absorb sauce and moisture so using them in place of lasagna noodles is a creative twist that can yield a delicious and hearty dish.  Along with potato slices there are a variety of alternatives to traditional lasagna noodles that you can use in your recipes. From zucchini strips and eggplant slices to portobello mushrooms and butternut squash, these alternatives offer flavorful and healthy ways to enjoy the classic Italian staple.

This beef potato lasagna combines layers of tender potato slices with creamy cheese and ground beef. Nothing but pure comfort food!

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 Scalloped Potato & Beef Lasagna
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Cuisine Italian
Keyword beef potato lasagna
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Cuisine Italian
Keyword beef potato lasagna
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Instructions
  1. Preheat oven to 350 F. Butter a 9 x 9-inch baking dish. Set aside.
  2. Microwave washed potatoes (with skins) for a few minutes to partially cook. Slice in 1/8 -inch slices & place half of them in a layer on bottom of baking dish.
  3. In a saucepan, sauté onions & garlic in oil until soft then add beef, salt, pepper & Italian seasoning. Add a layer of the meat mixture over the layer of potatoes.
  4. In a small saucepan, melt butter then add flour. Cook for a few minutes until bubbly then add 2/3 cup milk & 23 gm parmesan cheese. With a wire whisk combine into a smooth sauce.
  5. Spoon half of the butter/cheese mixture over the ground beef. Sprinkle with half of the mozzarella cheese.
  6. Repeat with remaining ingredients, layering in the same sequence. If using the cream, pour over all.
  7. Bake for 1 hour, covered with aluminum foil. Remove the foil for the last 10 minutes. Test to be sure the potatoes are soft.
  8. Remove from oven, cool for a few minutes then sprinkle with chives.

Pork & Apple Tourtiere Galette w/ Cranberry Chutney

Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. 

This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.

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 Pork & Apple Tourtiere Galette w/ Cranberry Chutney
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Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
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Pastry
Cranberry Chutney
Tourtiere
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Votes: 1
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Instructions
Pastry
  1. In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
  1. Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
  1. Preheat oven to 375 F.
  2. In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
  3. On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
  4. Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
  • You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.

Boursin Chicken

CELEBRATING FAMILY DAY!

Family Day is observed on the third Monday in February in 5 Canadian provinces, where it is a day off for the general population with schools and most businesses being closed. However, there are some provinces where the holiday is named slightly different and is for different reasons. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990. Family Day was scheduled to fall between New Year’s Day and Good Friday in order to grant another day off between these celebrations as they are approximately three months apart.

Chicken always seems like a family meal to me. Growing up on a farm where there were chickens being raised, that was always my mother’s ‘go-to‘ meal. That’s not to say it wasn’t delicious but definitely she knew every possible way there was to cook chicken I’m sure.

Using Boursin cheese in the sauce for this chicken takes it from your basic meal to something special without any effort at all, giving you more time with family & friends.

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 Boursin Chicken
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Course Main Dish
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Keyword Boursin chicken
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Course Main Dish
Cuisine American
Keyword Boursin chicken
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Instructions
  1. Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  2. Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  3. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  4. Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  5. Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  6. Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.

Roast Turkey Breast w/ Barley & Pomegranate Stuffing

SEASON’S GREETINGS!

Today, December 25th, our family celebrates my sister Rita’s birthday. She will forever be the special Christmas gift our family was so privileged to receive on that Christmas day. This time of the year makes us reflect on many different things. This moment, this day, this season will never come again. Treasure it and treasure those you love who make it memorable. I like to keep in mind that the best reflection of Christmas takes place in the mirror of our own hearts.

I think it would be safe to say that turkey still rules the day as the most traditional centerpiece for the Canadian Christmas dinner. Canada is a country with a very diverse background, so we enjoy a mix of cuisines and traditions from all over the world. Although that festive foul remains the center focus, other dishes on the table are undoubtedly reflecting how Canadian tastes are changing.

Because people are travelling more, our knowledge of food has expanded dramatically. It’s all about flavor now, which has led us to more exotic spices and ingredients. We have become much more sophisticated in our approach to preparing food.

Pomegranates are considered a symbol of Christmas in Greece. The fruit is frequently depicted in seasonal contexts, be it on Christmas cards or posters, or replicated in three-dimensional form made of pottery, silver, brass, glass, even gold as a tabletop ornament, a bauble or tree ornament, or as a precious and pretty attachment to classy gift wrappings.

In ancient Greece, it seems to have mainly symbolized fertility, but in the modern Greek tradition that meaning has shifted a little, the pomegranate now being a symbol primarily of prosperity and good fortune. Habitually, a single fruit is hung up above the door of the house on Christmas Day. When the clock strikes twelve on New Year’s Eve, all the lights go out and the whole family goes out on the doorstep of the house. Then the one that is chosen to enter the door of the house first -usually father of the house- breaks the pomegranate and the wonderful red fruits pop up on the door. He always breaks it with his right hand and enters with his right foot as this is believed it will bring luck in the new year. The juicy pieces of pomegranate that look like rubies fill the house with health and happiness (as well as the pomegranate seeds).

Christmas comes and goes each year during which the ‘Christmas Spirit’ is alive and well. Wouldn’t it be nice if that same spirit was applied to our daily lives all year long.

BIRTHDAY WISHES WITH LOVE TO YOU RITA. HOPE YOU & RICK HAVE A WONDERFUL DAY!

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 Roast Turkey Breast w/ Barley & Pomegranate Stuffing
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Course Main Dish
Keyword turkey breast w/ barley & pomegranate seed stuffing
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Ingredients
Stuffing
Turkey
Herb Butter
Course Main Dish
Keyword turkey breast w/ barley & pomegranate seed stuffing
Servings
Ingredients
Stuffing
Turkey
Herb Butter
Votes: 1
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Instructions
Stuffing
  1. Cook barley & set aside. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Stir in the prosciutto, cook for 5 minutes. Remove from heat.
  2. Transfer mixture to a large bowl & cool for about 15 minutes. Combine with dry bread cubes, cooked barley, & broth, adding only enough broth to make proper stuffing consistency. Stir in pomegranate seeds & set aside.
Turkey
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of the stuffing. Fold the adjoining half of the turkey breast overall. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if the top browns too quickly.
  5. Place any extra stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.

Scallop & Zucchini Quiche

While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.

Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.

While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).

Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.

They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.

I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.

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 Scallop & Zucchini Quiche
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Course Main Dish
Cuisine American
Keyword scallop & zucchini quiche
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Cornmeal Pastry
Scallop & Zucchini Filling
Course Main Dish
Cuisine American
Keyword scallop & zucchini quiche
Servings
Ingredients
Cornmeal Pastry
Scallop & Zucchini Filling
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
  2. Preheat oven to 350 F.
  3. Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
  4. Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  5. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  6. Bake for about 45 minutes or until set.

Creamy Chicken Skillet w/ Italian Seasoning

Italian cuisine is renowned for its delicious and aromatic flavors, and one of the most essential ingredients that contribute to this is a blend of herbs and spices that add a distinct flavor to various dishes.

While these herbs are readily available in Italy, they were not always easy to find in America. As a result, early Italian immigrants needed a way to add their preferred flavors to dishes. ‘Italian seasoning’ provided exactly that. Its origins are a bit mysterious, with some people believing it originated in Italy and others insisting it is an American invention. However, the most common understanding is that the Greeks and Romans developed Italian seasoning somewhere in the Mediterranean during ancient times.

Italian seasoning is a mix of dried herbs with an earthy, piney flavor that’s subtly sweet and peppery. This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes. Traditionally, though, it is just those five core herbs.

It has become a staple in North American kitchens and can be used to flavor just about anything, but some of our favorite uses are in classic Italian American dishes like meatballs, pizza or chicken Parmesan. It adds extra interest to olive oil for dipping bread or vinaigrette for salads. Or stir it into marinades to infuse your meat with woodsy, herbal flavor.

These chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. Nice served with roasted mashed cauliflower, brown or Basmati rice or orzo pasta.

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 Creamy Chicken Skillet w/ Italian Seasoning
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Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Votes: 1
Rating: 5
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Instructions
Chicken
  1. In a small dish, combine all chicken seasonings & sprinkle on both sides of chicken cutlets. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken & cook, turning once, until browned & cooked through. Transfer to a plate.
Sauce
  1. Add the remaining 1 tablespoon oil, zucchini, mushrooms & onions to the pan. Cook, stirring, until starting to soften, about 2 minutes. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese & Italian seasoning. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil or Italian parsley if desired.
  2. Nice to serve with roasted mashed cauliflower, brown rice, orzo or basmati rice.