Tag Archives: Chicken

Apricot Honey-Mustard Chicken

Posted on September 25, 2015 | 4 comments
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Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

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straight out of the oven–why you will want to have sprayed baking dish with cooking spray

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Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did. This could also be a delicious addition to any Holiday Table.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.

Enjoy!

Ingredients:

6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients

Directions:

Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

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Rosemary Grilled Chicken

Posted on September 4, 2015 | 2 comments

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photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

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Chicken and Potatoes in one Pan

Posted on June 29, 2015 | 2 comments

photo 1 (2) photo 1 (3) photo 3 (2) photo 3 photo 4 (2) photo 4This is one of those awesome one pan meals which I absolutely love to make and couldn’t be more perfect for the cold winter nights ahead. Not to mention a snow storm about to hit NY where we are now.  I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

www.doitdelicious.com

The Can’t Cook Book by Jessica Seinfeld

Ingredients:

1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander

Directions:

Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and  1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.

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Chicken and Peppers

Posted on June 16, 2015 | 1 comment

IMG_7686IMG_7680IMG_7683IMG_7676IMG_7672I love cooked peppers, probably more than raw peppers. This recipe cooks down the peppers till they are delectably soft and they throw off all their delicious flavors into the chicken that’s cooking along with it. I was not prepared for how really tasty this was going to be. Just another chicken dish –it wasn’t. I don’t like raw green pepper but I love cooked green peppers. I used orange, red, green and yellow because I love the way it looked with all the colors. I suppose a little sliced onion would be great in there too because nothing I love better than peppers and onions but this time out I did it with just peppers. Another winning recipe fromDo it Delicious with Jessica Seinfeld. Give this one a try unless you really really don’t like peppers. Enjoy!

Ingredients:

8 bone-in skin-on chicken thighs ( you can easily modify amount of chicken) for some reason my chicken thighs from the butcher were enormous so I used less. For 4 people you’ll want at least 8 thighs.

1 1/4 teaspoon kosher salt, divided 3/4 tsp. + 1/2 tsp.

1/2 teaspoon freshly ground black pepper ( divided 1/4 tsp. + 1/4 tsp. )

1 Tablespoon Extra-Virgin Olive Oil

4-5 mixed bell pepper (app. 2 lbs) they cook down a lot

3 cloves garlic minced

1/4 cup white wine vinegar

1/2 teaspoon crushed red pepper

1/2 cup water

Directions:

Rinse and pat dry the chicken thighs using paper towels. Measure the 3/4 teaspoon salt and 1/4 teaspoon pepper and season chicken with it on both sides.

Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and after about a minute when it starts to shimmer, place the chicken skin-side down in the hot oil. Cook until the skin is golden brown in color and crisp, this can take about 10-12 minutes. Flip using tongs so as not to pierce the skin.

While the chicken is cooking, chop the garlic.

Slice the peppers in half and remove the stem, seeds, and white membranes. Slice into 1/2 inch thick strips. Make sure you wash your peppers and dry them before cutting.

When the chicken has finished cooking, use tongs to transfer to a clean plate. I had enough oil to continue cooking if not you can add a little now, I didn’t have to add any more oil. Add the pepper and cook, stirring and scraping up the brown bits from the bottom of the skillet. Peppers should take about 5 minutes to soften. Stir in the garlic and cook a little longer ( 2 minutes or more) You will be cooking over a medium-low heat.

Add the vinegar, then add the oregano, crushed red pepper and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the water and bring to a boil. Place the chicken back into skillet nestling it into the peppers. Let everything just simmer together until the chicken is fully cooked all of the way through. I cooked it on a low simmer for about 20 minutes. If your pan gets dry you can add a little more water (maybe 1/4 cup) You can cut into a piece of chicken to check for doneness –no body likes a rubber piece of chicken.

Perfection on a plate, chicken and peppers .  Would be delicious with rice or potatoes.

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Winner Winner Chicken Dinner-Mustard and Balsamic

Posted on May 27, 2015 | 2 comments

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Chicken in Marinade for 1/2 hour


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Chicken finished cooking


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plated chicken


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Lemon and chopped Rosemary

IMG_7545 I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe.

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/2 cup of Olive Oil

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken. I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 1 hour , or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!!

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Orange Chicken

Posted on May 21, 2015 | 1 comment

Orange chicken served with rice and beans

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Chicken Cutlets dredged in flour and paprika

 

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Rosemary and Garlic in Pan

 

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Finished Product–Orange Chicken

 

IMG_7436 IMG_7438 IMG_7442 Once again I took this recipe from the inimitable Jessica Seinfeld. I just love her recipes mostly because they are so easy and so delicious. This one is pretty easy to make with very few ingredients. Just make sure to get yourself some fresh rosemary, some fresh garlic and use fresh orange juice! This is a must and I used some oranges for a very simple garnish.

Get Cooking and Enjoy!

Ingredients:

*recipe as is will probably serve 4 , 2 cutlets a piece

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

1 teaspoon paprika

4 cloves garlic–I chopped garlic, if you prefer just smash it and leave in larger pieces that you can remove right before serving or just leave in the sauce. We like garlic so I chopped it. Up to you, both ways are fine.

3 sprigs fresh rosemary

3 Tablespoons olive oil, plus extra if necessary– I used 4 because I cleaned out pan after chicken cutlets cooked up.

1/2 cup freshly squeezed orange juice, ( probably 1 large juicy orange)

1/2 cup chicken broth

Directions:

Rinse off chicken breasts and pat dry with paper towels. Season both sides with the salt and pepper. In a large bowl combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess flour, and place on a clean plate. Smash and peel the garlic and chop into small pieces or leave the garlic smashed and if you like you can remove it just before you serve or leave whole smashed cloves in the sauce, it’s really a personal preference. Wash the rosemary , pat dry, and pull the leaves from the sprigs. It should be about 2 Tablespoons.

Place a large skillet on the stove and turn the heat on to medium. Add the olive oil and heat until it shimmers ( about a minute) Using tongs, add the chicken, and cook 5 – 7 minutes per side more until browned and cooked through. You can cut through the thickest part to make sure it is cooked through) Transfer to a clean plate or platter and cover with aluminum foil to keep warm while you prepare the sauce.

I actually wiped the skillet clean and started with another tablespoon of oil for the sauce. I found the skillet cleaner this way. When pan cooled down a little bit I wiped it dry with a clean paper towel. Then proceed with the next step. Add in the garlic, stirring until golden brown, 1 – 2 minutes. Stir in the rosemary and let cook for about a minute. Now add the orange juice and broth. Let simmer and stir up all the brown bits that may be stuck to the bottom of the pan. Simmer until the sauce starts to thicken a bit, about 5 minutes. Taste for salt, I added a little bit.

To serve I placed on platter and spooned the sauce over the chicken and added some orange slices.

Enjoy!!

 

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Chicken in One Pot with Garlic, Tomatoes and Potatoes

Posted on January 8, 2015 | 4 comments
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chicken nestled in the baking pan with vegetables

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cut up potatoes, tomatoes, fresh thyme and pieces of smashed garlic.

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finished product–crispy chicken with delicious veggies

You all know by now how very much I love one pot meals. I am talking about everything goes in one pan into the oven and cooks. Not slow cooked just regular meals in one pan!!!!! So simple to prepare , you’ll look like you really know what you’re doing and so delicious to eat. This one got a ringing endorsement from Joel and he’s as fussy as they come. This one should be perfect for whole family and should serve 4 . This is what I did.

*you’ll need a large baking dish, I used a ceramic one as shown. Pyrex works well here as well.

Ingredients:

1 1/2 lbs.  Yukon gold potatoes ( I used about 4 for just the 2 of us ) peeled and cut into about 8 pieces each potato, you’ll want potatoes to be uniform in size so they all cook the same amount of time

6 cloves of garlic smashed ( take the whole garlic clove and whack it with the back of the knife and then remove skin)

1 pint cherry tomatoes or grape tomatoes

2 Tablespoons olive oil

app. 12 sprigs of fresh thyme

app. 1 – 2 teaspoons of kosher salt for potatoes and chicken

app. 1/2 to 1 teaspoon freshly ground black pepper

*1/4 teaspoon crushed red pepper–we love the heat but if you don’t just omit

1 whole chicken cut up in 8’s or 10’s , I ask butcher to remove the backbone and cut into 8’s or 10’s. App. 3-4 lbs. total

Directions:

Preheat the oven with the oven rack in the middle to 425 degrees.

Spray the baking dish with a cooking spray (Pam) I mean you want the baking dish to clean up easy right?

Peel the potatoes and cut up into bite size pieces. Add to the sprayed baking dish . Smash and peel the garlic. Rinse the tomatoes and add as well along with the thyme.

Drizzle with the 2 tablespoons of olive oil. Season with about 1/2 teaspoon of salt and app. 1/4 teaspoon of freshly ground black pepper and the crushed red pepper. Toss it all together with your clean bare hands and spread into a single layer.

Rinse the chicken and pat dry with paper towels. Season both sides of the chicken with app. 3/4 teaspoon  and 1/2 teaspoon of black pepper. I am pretty liberal with the salt here because I feel chicken can be rather bland. Use at your own discretion and what works best for you and your family. Place the chicken amongst the vegetables , see my pictures for how I did it. Roast until the chicken is cooked through and the potatoes are tender. App. 50-60 minutes.

*A little note on the chicken. I checked my chicken after 50 minutes and it was done so I removed to a plate and covered with aluminum foil to keep warm . I placed potatoes back in oven for another 10 mins. or so till they were done. Delicious! the tomatoes burst and were perfect served alongside the chicken and potatoes.

*to check doneness of chicken–a meat thermometer inserted into the breast at middle part should read 160 degrees.

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Honey Roasted Chicken – Holiday Chicken

Posted on September 18, 2014 | Leave a comment

DSCN4234DSCN4234this recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family. I am going to make it this year for Rosh Hashana and it is so perfect for Passover.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Rosemary Grilled Chicken

Posted on August 15, 2014 | 1 comment

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photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Olive Oil

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

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Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on August 6, 2014 | 3 comments

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia.  I did do my homework here and found out that yes they do this in Italy and original recipe was from there.  I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

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