Month: May 2020

from the kitchen of Chef Wilson

six 8-ounce portions

Amount	Unit	Ingredients
1	lb	Rigatoni pasta
3	Tbsp	Vegetable oil
1 ½	lbs	Chicken thighs (diced into cubes)
	to taste	Salt & Pepper
1		Onion (medium diced)
1	each	Green & red bell pepper (medium diced)
1	Tbsp	Garlic cloves (minced)
½	C	Hot cherry peppers
1	C	Heavy cream
2	Tbsp	Grated parmesan
28	oz	Crushed tomatoes

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook according to instructions, until tender yet firm to the bite. Drain and set aside.
• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned and no longer pink in the center, about 8-10 minutes. Remove the chicken from the skillet and set aside.
• Add onions, bell peppers, and garlic into the skillet. Cook and stir until onion softens, about 6 minutes. Add crushed tomatoes, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; allow to simmer for 10 minutes then stir in cooked pasta.
• Finish with Parmesan cheese and serve.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

six-eight portions

Amount	Unit	Ingredients
1	lb	Mild Italian sausage links
1	C	Onion, minced
4	cloves	Garlic, slivered
2	heads	Escarole (about 2 lbs)
15	oz	Cannelini (or great northern white beans)
2	C	Chicken stock
1	C	White wine (optional)
½	tsp	Crushed red pepper
2	Tbsp	Shredded parmesan
1	Tbsp	Unsalted butter
1	tsp	Salt
½	tsp	Black pepper
2	Tbsp	Olive oil

• Lay sausage on a greased sheet tray.  Place in 350° oven for 10-15 minutes, or until internal temperature reaches 155°. Let the sausage cool and slice into 1 in. pieces.
• Thoroughly wash the escarole then cut into small, 2in x 2in pieces.
• Heat oil in a large sauce pan.
• Add onions to the pan and cook for 4-5 minutes until tender.
• Put garlic and escarole in pan, then mix.
• De-glaze the pan with white wine, and cook for 5 minutes.
• Add the sausage and beans, and mix to incorporate all ingredients.
• Season with crushed red pepper, salt and pepper.
• Add chicken stock to the pan and cook for 5 minutes until greens are tender.
• Add butter and mix thoroughly.
• Top with parmesan and serve.  (Great with crusty Italian bread!)

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’