We have winners today! First of all, the winners of our Camp Loopy Project Two awards. It took us awhile to tally up all of the votes, but we had a Reader’s Choice winner. That goes to Christina in CA for her beautiful Owlie Socks. We also drew four winners from all of the entries, and those go to: Jessica in NM (Eugenia’s Mittens), Samantha in IL (Sammi’s Convertible Mittens), Rebecca in VT (Sprouting), and Eve in PA (Sweet Loopy Socks). Each of the winners has received a $25 Loopy credit, and I know they’ll spend it well!
Now please help us choose your favorite project from Camp Loopy’s Project Three Gallery. You can send your response to us at email@example.com and we’ll report back soon.
We also have winners of last month’s blog contest, which I snuck in at the last minute. We’re sending a skein of Wollmeise to Diane in MA, Patricia in WA, and Jen in CA. Congratulations to all of you!
Today’s recipe is one I tried earlier in the fall and it was a hit. I found it on Pinterest and it comes from Mel’s Kitchen Cafe. I hope you and your family enjoy it.
Baked Penne Chicken, Broccoli and Sun-Dried Tomatoes
1 bunch broccoli (about 1.5 lbs.), cut into small pieces
12 oz. penne pasta
2 Tbl. olive oil
1 md. onion, minced
6 md. garlic cloves, minced
1 tsp. dried thyme
1/4 c. flour
2 c. chicken broth (I used low sodium)
1 c. heavy cream
1 tsp. salt
1/2 tsp. pepper
1.5 pounds boneless, skinless chicken breasts, trimmed and cut into small pieces
3 oz. smoked mozzarella, shredded (I used regular – couldn’t find smoked)
8 oz. jar oil-packed sune-dried tomatoes, drained and chopped
3/4 c. bread crumbs mixed with 2 Tbl. melted butter
Preheat oven to 400 degrees. Bring water to boil in large pot, add 1 Tbl. salt and the broccoli. Cook the broccoli until it is bright green – 2-4 minutes. Remove from water and add pasta to the boiling water. Cook until al dente (about a minute less than you might normally cook it). Drain and toss with 1 Tbl. olive oil.
Drain water from pot and add 1 Tbl. oil. Put on med. heat until you see the oil shimmer. Add the onion and cook about 5 minutes. Stir in the garlic and thyme, mixing well. Slowly whisk in the broth and cream, stirring as you bring it to a simmer. Whisk in flour, salt and pepper. Add the chicken and cook through, stirring occasionally. Remove from heat and stir in tomatoes and mozzarella.
Add the pasta and broccoli to the sauce, and stir to combine. Transfer to a greased 9 x 13 pan and sprinkle with the topping. Bake at 400 degrees until it’s bubbling and the crumbs are lightly brown (about 15 minutes). Enjoy!