Over Noodles -- Recipes to Accompany Pasta

Ingredients:

1-1 1/2 lbs boneless pork, cut in 1-inch cubes
2 Tbsp olive oil
1 tsp seasoned salt
1/2 tsp garlic powder
1 tsp lemon pepper (see note below)
1 medium onion, chopped coarse
1 lb mushrooms, sliced
1 14 ounce can of quartered artichoke hearts (NOT the marinated ones, just plain canned).
1 3 ounce bottle capers
1 14 ounce can chicken broth
3 Tbsp corn starch, plus enough water to make a slurry (about 1/2 cup)

optional:
1/2 cup sherry
dash Worcestershire sauce

Note: The first time I made this, I used a pre-marinated lemon pepper pork loin. This works quite well, but omit the additional lemon pepper.

Method:





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In a heavy, medium skillet over medium-high heat, bring the olive oil to the point of fragrance and add the pork, seasoned salt, garlic powder and lemon pepper. Stir frequently until the pork is brown, then add the onion. Continue stirring until the onion begins to separate and turn translucent. Add the mushrooms and stir frequently until they look wet and start to shrink.

If using sherry, add it now and cook for about two minutes, then add the artichokes, capers and chicken broth. bring to a boil, then reduce heat and simmer while you cook the pasta of your choice (I usually serve this with linguine, but it's up to you), 15-20 minutes. Just before you drain the pasta return the heat to high. when the mixture boils again, stir in the cornstarch slurry and stir until thickened. Serve immediately.

Ingredients:

1-1 1/2 lbs boneless beef cut in thin strips (Top sirloin or top round recommended)
2 Tbsp olive oil
1 tsp seasoned salt
1/2 tsp garlic powder
1 medium onion, chopped coarse
1 lb mushrooms, sliced
1/2 cup sherry
dash Worcestershire sauce
1 14 ounce can beef broth
3 Tbsp corn starch, plus enough water to make a slurry (about 1/2 cup)
3/4 cup sour cream, plus extra for garnish

Method:



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In a heavy, medium skillet over medium-high heat, bring the olive oil to the point of fragrance and add the beef, seasoned salt, and garlic powder. Stir frequently until the beef is brown, then add the onion. Continue stirring until the onion begins to separate and turn translucent. Add the mudhrooms and stir frequently until they look wet and start to shrink. Add the sherry and cook for about two minutes, then add the beef broth and Worcestershire. bring to a boil, then reduce heat and simmer while you cook the pasta of your choice (I usually serve this with linguine or wide egg noodles, but it's up to you), 15-20 minutes. Just before you drain the pasta return the heat to high. when the mixture boils again, stir in the corn starch slurry and stir until thickened, then stir in the sour cream one large spoonful at a time. Serve immediately, and top each serving with a small dollop of sour cream.

Ingredients:

6 boneless, skinless chicken thighs, about 1-1 1/2 lbs, cubed (you can use breast meat, but I like thighs better for this)
2 Tbsp olive oil
1 tsp seasoned salt
1/2 tsp garlic powder
1 medium onion, chopped coarse
1 lb mushrooms, sliced
1/2 cup sherry
1 6-oz bag pre-washed spinach leaves
2 16-oz jars prepared Alfredo sauce (I like to mix a couple of the flavors that are now available, such as mushroom and four cheese)

Method:






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In a heavy, medium skillet over medium-high heat, bring the olive oil to the point of fragrance and add the chicken, seasoned salt, and garlic powder. Stir frequently until the chicken is opaque white, then add the onion. Continue stirring until the onion begins to separate and turn translucent. Add the mushrooms and stir frequently until they look wet and start to shrink. Add the sherry and cook for about two minutes, then add the spinach and cover tightly. Reduce heat to medium-low and cook for about five minutes. Stir in the Alfredo sauce and bring to a simmer. I like this one with penne or linguine.

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