Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce

Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce 

1-1/4 pounds skinless boneless chicken breasts
olive oil
salt/pepper

2 Tablespoons olive oil
2 Tablespoons diced shallots
2 Tablespoons flour
1/4 cup chopped sun dried tomatoes 
1/4 cup fresh basil, thinly sliced or 1 teaspoon basil paste (I used Gourmet Garden brand)
1-1/2 cups chicken broth
1/2 cup half and half

4 ounces angel hair pasta (other pasta would work too)

Prep your shallots and sun dried tomatoes.  I started off with julienned sun dried tomatoes and chopped from there. If you are slicing fresh basil, prep it too.  I used the basil paste since that is what I had on hand at the time.

 Measure your half and half and chicken broth.

Drizzle the olive oil in pan, add shallots and saute for just a moment or two so as not to burn the shalllots. 

 Add the flour, cooking for a moment.

Add chicken broth and half and half mixture a little bit at a time.  Whisk along the way so as not to have lumps. When it has thickened stir in your tomatoes and basil.  Place a lid on top so it doesn't skin over while you cook the pasta and chicken.

Trim chicken breasts. I cut them so they are flatter and then cut off the tip so it cooks more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.

Place chicken in a bowl, drizzle with olive oil and sprinkle with salt and pepper.  Stir to coat. Grill chicken until no longer pink inside.

Cook pasta.  Angel hair cooks in 4-6 minutes so make sure you start them a little bit after your chicken. 

If timing is not your thing you can cook your chicken ahead and chunk it up, setting aside until your sauce and pasta are done.  Then throw it all in one big pot, stir, and serve family style! This is most likely how I will do mine next time.

Foodie Friends Friday Linky Party #66

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CUPCAKE Party!!

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An InLinkz Link-up

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An InLinkz Link-up

Simple Yet Fancy Ways to Frost Your Cupcakes

Simple Yet Fancy Ways to Frost Your Cupcakes

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White Frosting (makes about 6 cups)

2 cups solid vegetable shortening 
1 teaspoon Clear Vanilla Extract 
1 teaspoon Clear Butter Flavor Extract 
2 pounds powdered sugar 
2 tablespoons milk (or more to desired consistency)

In large bowl, cream shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.Make sure is it easy enough to spread but not too soft or it will not hold the shape of the decorating tip. If you have it too stiff you will cramp your hands while squeezing the frosting and your edges of frosting may look jagged.

Keep bowl covered with a damp cloth until ready to use. Refrigerate in an airtight container.  Icing can be stored for up to 2 weeks. You can also freeze the frosting.  

To color the frosting I prefer the paste colors as they do not thin the frosting and the colors are more vibrant. 

Drop two colors (if you want) into your frosting bag that has been set with the tip you need. If you have two colors you can squeeze out some of the frosting until it's the variegation you want. 

Carnation:

Use  #103 frosting tip.  Hold the cupcake in your hand. With the tip flush with the cupcake and small end toward the outside make quick little zig zags with the tip.  3-4 at a time.  Then turn the cupcake and do 3-4 more until you have completed one circle. 

For the next row you do the same but angle the outside of the tip a little higher than the inside. Finish with a little wiggle in the middle.  Voila!!  You can add leaves to the edges if you like.

Swirl:

This is the easiest and quickest one of them all.  It is also my favorite!  Use a large tip, #2D or a 1M.  I start on the outside and work my way in swirling as I go. I love to use white frosting and add sprinkles.  They come in so many colors, shapes, and themes, it's super easy!!  Add them while the frosting is fresh so they stick.  But, be sure to not do them more than a day ahead or they could melt into the frosting and bleed.

Begonia:

Use a tip #104.  With cupcake in hand and decorator tip (small out to the outside) flush with the cupcake make larger petals.

For the next row you do the same but angle the outside of the tip a little higher than the inside. Finish with a little petal in the middle.  You can add leaves to the edges if you like.

This is white frosting and the color paste striped on the inside of the bag.