My older sister Rivky lives in Florida and juggles taking care of her energetic (and adorable!) three sons while working full time. She is probably the only person I know who can whip up shabbos meals two hours before candle lighting and still fit in making home baked brownies! When I need a dinner that is quick and tasty, she is on my speed dial of who to call (along with my sister Tova and certs!) The following is a delicious blend of pasta, sauce and tender chicken that wont leave room for dessert.
- Pasta such as fettuccine or spaghetti (whole wheat, whole grain or white can be used)
- 1 large can of diced tomatoes with basil, garlic & oregano
- 1 small can of tomato sauce
- Chicken breast cut into pieces
- 1 onion chopped
- 3 cloves of garlic diced
Cook the pasta as directed on the box. While the pasta is cooking saute the onions and garlic. Once that has browned add the pieces of chicken and cook until white and no longer pink. Once that has cooked add the can of tomatoes and the tomato sauce. Then combine with the pasta and mix well.
~ This is Rebbecca Teitelbaum’s recipe submitted by Nina Safar
I heart pasta. It is definitely the carb that is hardest for me to resist! I like all sorts of pastas however when I am craving it and don’t have much time to spend in front of the stove, this is a quick and easy recipe that helps satisfy the craving.
- Pasta of your choice (for cheesy recipes I like using elbow or rotini shaped because they grab the cheese and get it to stick!)
- 1 can of tomato sauce with Basil, Garlic and Oregano. (this is a great tasting sauce and not as heavy as the marinara sauces. It’s also cheaper!)
- Mozzarella cheese
- Parmesan cheese
Cook pasta in a pot. Once it is prepared and the water has been drained, add the tomato sauce and Mozzarella cheese. Allow it to melt and then when you serve sprinkle on some Parmesan cheese.
Mix 6 egg yolks with 1 cup of sugar (I used maple sugar here) and whisk vigorously. Then continue to whisk over a double boiler ( bowl over a saucepan with a little water steaming underneath to gently cook the egg based sauce)
Once it reaches a pale yellow color & ribbon like stage. Add your flavorings. I used triple sec. You can use any liqueur…or get creative! Savory sabayons are also delicious!
Pour over any fresh fruit. Enjoy! (beware, this is addictive)