8 oz linguine
4 Tbsp olive oil
3 Tbsp chopped prosciutto
1 Tbsp chopped garlic
1/2 cup wild mushrooms**, sliced
2 Tbsp kalamata olives, pitted and chopped
1 Tbsp green olives, pitted and chopped
2 Tbsp chopped Italian parsley
1/4 cup red wine
2 cups herb tomato sauce
1 Tbsp Parmesan cheese, shredded

Procedures

**Note: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.

1. COOK linguine according to package directions.
2. HEAT oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 1 – 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
3. DRAIN pasta and add to sauté pan. Toss to thoroughly coat pasta with sauce.
4. TRANSFER to large serving platter. Top with shredded parmesan cheese and remaining fresh chopped parsley. Serve immediately.

Ingredients
Romana Sauce:
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 teaspoon crushed red pepper
1 Tablespoon garlic, minced
2 cups white wine
2 teaspoon rosemary, chopped (1/2 tsp dry)
1 Tablespoon parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tablespoons corn starch
2 cups chicken broth

Pasta:
1 Tablespoon extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tablespoons Romano cheese
3 Tablespoons Parmesan cheese

Instructions
1. Heat the oil in a small saucepan at medium-high heat. Add the onions and the crushed red pepper. Cook until soft for about 5 minutes, stirring frequently. Add the minced garlic and cook for one minute. Whisk in the wine, the rosemary, the parsley and the salt.

2. Whisk the cornstarch and the chicken broth in a separate bowl. Add the mixture to the sauce and stir well. Bring to a boil and set aside.

3. Heat a pan over medium high heat. Add the green beans and the tomato.  Cook for about 1 minute. Add the Romana sauce and the cooked, drained penne pasta. Sprinle the Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.  Now, just enjoy!

Ingredients

1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated

Directions

1. Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2. Dredge chicken in the mixture, shaking off any excess.
3. Saute the chicken in batches, in a large, nonstick, ovenproof skillet — with enough oil to coat — over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4. When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5. Preparing the pasta: Cook pasta al dente (or according to package instructions).
6. Drain and set aside until needed.
7. Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8. Slowly add remaining one tablespoon of flour and stir to combine.
9. Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10. Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.