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* VanGogh Chicken with Chives
* Noodles in Butter Sauce
* Spinach with Almonds and Garlic

Van Gogh Chicken with Chives
Amsterdam, Holland

Makes 8 servings

  3 tablespoons vegetable oil
  1 medium onion, roughly chopped
  4 cloves garlic, crushed
  8 skinless, boneless chicken breast halves, cut into bite-size pieces
  2 tablespoons chopped fresh rosemary leaves
  1 pound mushrooms, washed and roughly chopped
  3 large tomatoes, roughly chopped, with seeds and juices reserved
  1 cup dry white wine
  2/3 cup heavy cream
  6 tablespoons chopped fresh chives, or more to taste
  Salt and freshly ground black pepper, to taste

 1. In a large sauté pan over medium-high heat, warm the oil until hot. Add
 the onion and garlic and sauté for 1 minute. Add the chicken and rosemary
 and stir-fry until the chicken is browned on all sides, 2 to 3 minutes.
 Remove the chicken pieces with tongs or a slotted spoon and set aside.

 2. Add the mushrooms, tomatoes, and wine to the onion and cook until
 slightly tender, 3 to 5 minutes. Stir in the cream and 4 tablespoons of
 the chives. Return the chicken and any juices that have collected to the
 pan and bring the mixture almost to a boil. Reduce the heat to medium and
 simmer uncovered, stirring occasionally, until the chicken is cooked
 through, 8 to 12 minutes.

 3. Check the seasonings, adding salt and pepper, as necessary. Serve hot,
 sprinkled with the remaining 2 tablespoons of chives.

 Copyright 1995 Acorn Associates, Ltd.

 Noodles in Butter Sauce

 Makes 4 servings

  1/2 pound broad noodles
  2 tablespoons unsalted butter
  Salt and freshly ground black pepper

 1. In a large saucepan of lightly salted boiling water, cook the noodles
 for 7 minutes or until tender.

 2. Drain the noodles and return them to the saucepan. Add the butter and
 toss well. Season to taste with salt and pepper.

 Copyright 1995 Acorn Associates, Ltd.

 Spinach with Almonds and Garlic
 Chile

 Makes 6 servings

  2 tablespoons olive oil
  2 cloves garlic, chopped
  1/2 cup sliced almonds
  3/4 teaspoon salt
  1/8 teaspoon cayenne pepper
  2 pounds spinach, washed well and trimmed

 1. In a sauté pan over low heat, heat the olive oil. Add the garlic and
 cook for 1 minute. Add the almonds, salt, and cayenne and cook for 2
 minutes more. Remove from the heat and set aside.

 2. Coarsely chop the spinach. In a large covered saucepan, in a small
 amount of boiling salted water, cook the spinach for 4 minutes, or until
 tender. Drain well.

 3. Mix the garlic and almond mixture into the spinach.

 Copyright 1995 Acorn Associates, Ltd.
 





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