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Chicken Macarthur Pasta

January 23, 2009


I watched an episode of Food Network’s Diners, Drive-ins, and Dives and this dish stood out when Guy Fieri visited Dot’s Back Inn. It’s named after the street the restaurant is on in Richmond, VA. I tried recreating it at home and loved it! It’s super easy too.

Ingredients (makes 4 servings): 
3oz olive oil
4 cloves of garlic
2-3 chicken breasts
1 roma tomato
1 medium white onion
2-3 oz dry white wine
2 -3 oz feta cheese
1 lbs angel hair pasta (I used whole wheat)
salt & pepper to taste

Boil pasta to al dente drain and set aside. While pasta is cooking dice tomato and slice onion and chicken. In a large skillet heat olive oil and garlic. Add onion and chicken. Add salt and pepper to taste. When the chicken is almost fully cooked  add white wine. Let the wine evaporate and then add cooked pasta. Stir and add feta and diced tomato.

Dot’s Back Inn
4030 Macarthur Ave.
Richmond,VA 23227


Stuffed Green Peppers

October 23, 2008
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I had some extra ground beef from the beef stroganoff I made the other night so I used it to make this:


3 large green peppers
1 cup cooked rice
1/2 lb ground beef
1 small onion (I used red onion but white or yellow works too)
1/2 jar tomato sauce
2 T worcestershire sauce
Salt & pepper to taste
1/4 cup Italian bread crumbs


Preheat oven to 350 degrees. Clean and half green peppers. Set aside. Mix rice, browned ground beef, diced onion, tomato sauce, worcestershire sauce, salt, and pepper in a large mixing bowl. Scoop mixture into green pepper halves and sprinkle bread crumbs on top. Bake for about 25 minutes. Bread crumbs will turn golden brown. Add extra tomato sauce on top and serve hot. 

UPDATE 10/23/08: I was trying to recreate one of my favorite frozen meals from Stouffer’s. I think it came out pretty darn close if I do say so myself!