Recipes from the Relief Society Birthday Celebration

Artichoke, Sun-dried Tomato, Red Pepper and Chicken Pasta
2 T olive oil
2 garlic cloves, minced
2 chicken breasts, actually made into 4 chicken cutlets, pounded to 1/4 inch thick
Kosher salt and freshly ground black pepper
6 oz canned artichokes (or more)
1/4 C sun-dried tomatoes, chopped
1/3 chopped roasted red peppers
8 oz fresh mushrooms
1/2 cup whipping cream (or ½& ½ )
½ cup chicken broth
2 T fresh basil
Juice from ½ a lemon
Freshly grated parmesan cheese

1/2 lb mini bowtie pasta (or pasta of your choice)

Heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté 1 minute. After pounding the chicken breasts, season with salt and pepper to taste on both sides. Add the chicken breasts to the olive oil. Cook about 5 minutes on each side, until cooked through. Remove from pan and slice diagonally.

Combine artichokes, sun-dried tomatoes, red peppers and mushrooms in skillet used for the chicken. Sauté about 2 minutes. Add cream and chicken broth. Add sliced chicken, basil, and parmesan cheese and lemon juice. Stir until combined. . Serve over cooked pasta with fresh parmesan.

Pizza Factory Breadsticks

1 Tbsp. yeast

2 Tbsp. sugar

1 1/2 c. warm water

1 Tbsp. oil

1 tsp salt

3 1/2 c. flour 

3/4 c. melted butter, divided

3/8 tsp. garlic salt

1/2 tsp. dried rosemary

1 Tbsp Parmesan cheese

8 one-quarter inch wooden dowels, cut into 18″ lengths (get these from a craft store)

or 8- 12″ skewers.  (I used the skewers because it’s what I had)

In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.  

Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes.  (If dough seems too sticky add an extra tbsp or two of flour).  

Remove dough and spray the bowl with Pam or lightly coat with olive oil.  Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled.  (About one hr) 

Divide dough into 8 equal parts (about 4 oz each).  Lightly cover your hands with flour and roll each part into a 16-18 inch long snack.  

Moisten the skewer or dowel with water at the top where you will start wrapping the dough.  Wrap the dough around the skewer or dowel down to the bottom. Moisten the skewer where the breadstick will end as well.  ( Leave about 1/4 of an inch at the top and bottom if using the skewers, and about 1/4 of an inch at the top and 5 inches at the bottom if using the longer wooden dowels. )

Hang skewers over the edge of a 9×13 inch pan (like pictured above).  Let rise until doubled again. 

Brush with 1/4 cup melted butter.  Bake at 375 for 15-20 minutes or until golden.  

Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese.  

Immediately brush seasoned butter mix on breadsticks when they come out of the oven.

We actually made 16 from each batch and used the package of 12" bbq skewers.  So cut the dough into 16 equal parts then roll out to 12 inches long.  Keep an eye on them while baking, you may not need to cook the fulll time listed below as those are for bigger ones.