Friday Fun Fare

When I was a kid, Friday nights were reserved for only fun dinners, and family night. We'd start with something like tacos (which have always been my favorite), and brown cows (a brown cow is A&W root beer with just a shot of milk in it: kind of tastes like a melted float! Soooo good), and then we'd watch TGIF complete with the best shows like Perfect Strangers, Full House, Family Matters, etc. Friday nights were always so much fun growing up.

When I was in college Friday nights became date night, and mine and Josh's favorite place to go out for a date night was Carino's Italian Grill (where I later worked for 2 years doing things from hostessing to waiting tables to being a salad/dessert chef). Because what is more romantic than Italian food?

When I first got married I had the same mentality: Friday Equals Fun Time. And so I've always tried to make something fun for dinner.

Tonight was no different. I thought I'd share the recipes with you (which I just created in my brain while I was having a difficult day at work). It was kind of a Carino's-Esque dinner.

Menu for Friday Night October 1st:

Lemon Rosemary Chicken with Linguini tossed with Wilted spinach, Artichoke Hearts, Sundried Tomatoes, and a Spicy Cream Sauce

Lemon Rosemary Chicken

Zest of 1 Lemon

Juice of 2 Lemons

1/4 C Extra Virgin Olive Oil

5 Cloves of Garlic Minced

Fresh or Dried Rosemary

4 Chicken Breasts (Pounded to an even depth for even cooking)

After you flatten the chicken breasts place them in a dish. Add all of the ingredients (accept the rosemary) together in a bowl and mix together. Pour over chicken. Sprinkle the chicken with rosemary and coat each side in liquid marinade. 

Let marinade for 30 minutes to an hour.

Grill to perfection (this part is beyond me... I've never even attempted to grill. I find it best to ask a husband)

Said Linguini

1 Box Linguini (preferably whole wheat or smart pasta)

Baby Spinach washed

1 Small Jar of Artichoke Hearts

1 Small Jar of Sundried Tomatoes in oil

Previously prepared Alfredo Sauce (You can make your own, use a jarred version, or use your favorite from any Italian Restaurant which is generally inexpensive to buy)

Cayenne Pepper to taste

Garnish with Parmesan Cheese

While your pasta and chicken are cooking, heat the Alfredo Sauce on medium low heat (you DO NOT want this sauce to boil or it will become a yucky texture). Add Cayenne Pepper to taste (I probably used a whole tablespoon... I like it spicy. You should add the cayenne and taste it until you reach the desired heat index). Chop artichoke hearts, and sundried tomatoes and add to sauce.

When the pasta is finished boiling, add the baby spinach, and pour your spicy sauce over the spinach. Toss the pasta. The spinach will wilt from the heat of the sauce and the pasta.

And serve with Lemon Rosemary Chicken. Garnish with parmesan cheese.