Vodka prawn pappardelle

Pancetta, diced	½ cup
Shallot, diced	1 large
Water	1 cup
Marinara sauce	3 ½ cups
Vodka	¼ cup
Prawns, large, uncooked, frozen, shells removed	¾ pound
Tomatoes, stewed	14.5 ounces
Garlic, crushed	2 tablespoons
Butter	2 tablespoons
Cream, heavy	½ cup
Cheese, Parmesan, grated	¼ cup +
Cream cheese	2 ounces
Salt
Pepper, freshly ground
Basil leaves, torn	½ cup +
Tomatoes, sun dried, chopped	¼ cup
Pine nuts, toasted	¼ cup
Pappardelle pasta, cooked dente	3 cups

Note: This recipe uses an Instant Pot (IP).

1. Press Sauté, and then press Adjust to select the Normal setting. 
2. After the IP reads “Hot,” add the pancetta, and cook, stirring frequently, for 1 minute. 
3. Add the shallot, and cook 2 minutes, stirring often. 
4. Press Cancel/Keep Warm, add the water, and stir with a wooden spoon, breaking up any browned bits stuck to the bottom of the pot. 
5. Add the shrimp, stewed tomatoes, marinara sauce, vodka, garlic, and butter, stirring to combine well. 
6. Secure the lid, press Manual, and set the timer to 7 minutes; use the quick-release method to release the pressure, and remove the lid. 
7. Stir well for 1 minute, scraping the bottom of the pot to release any stuck bits. 
8. Stir in the cream, Parmesan, and cream cheese, in succession, stirring until well incorporated between each addition. 
9. Stir in the basil and sun-dried tomatoes. 
10. Add the pasta to the pot, toss well to coat with the sauce, and divide among serving bowls. 
11. Top with toasted pine nuts, additional basil and Parmesan, and serve!

Recipe heavily adapted from http://pressureluckcooking.com/recipe/instant-pot-rigatoni-alla-vodka/

Kale & fontina chicken roulade with garlic cream sauce & saffron rice

Kale, lacinato, stems removed, finely chopped	1 cup
Tomatoes, sun-dried, thinly sliced	3
Lemon juice, fresh	2 teaspoons
Oil, olive, extra-virgin	1 tablespoon + 2 tablespoons
Salt
Walnuts, toasted, finely chopped	½ cup
Fontina, grated	½ cup
Chicken breasts, boneless, skinless, pounded to ½-inch thickness	2
Pepper, freshly ground
Rice, jasmine	1 cup
Water	1 ¼ cups
Saffron threads	Pinch
Butter, unsalted	¼ cup
Garlic, minced	4 cloves
Flour, all-purpose	2 tablespoons
Chicken broth, low-sodium	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, grated	½ cup

1. Preheat the oven to 350°F. 
2. In a small bowl, combine the kale and tomatoes, drizzle with the juice and 1-tablespoon oil, and, using your fingers, rub into the kale mixture; season with salt. 
3. Add the walnuts and cheese, tossing to combine well. 
4. On a clean work surface, spread a pounded chicken breast cut side up and the short side facing you; season with salt and pepper. 
5. Place half of the kale mixture on the breast. 
6. Starting at one long end, roll the chicken around the kale mixture; use toothpicks or baking twine to secure the roulade, and repeat with the remaining breast. 
7. In a large oven-safe skillet, heat 2-tablespoons oil over medium-high heat. 
8. Generously season the outside of the chicken roulades with salt and pepper, and clean away any kale mixture that may have adhered to the outside. 
9. Carefully transfer the chicken seam side down to the skillet, cook 2 to 3 minutes per a side, until golden brown on all sides. 
10. Melt the butter in a small saucepan over medium heat. 
11. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
12. Whisk in the flour until lightly browned, about 1 minute. 
13. Gradually whisk in the broth, and then add the thyme and basil. 
14. Whisk in the half & half and cheese until slightly thickened, about 2 minutes; season with salt and pepper, to taste; set aside, keeping warm. 
15. Bake until it is no longer pink throughout, about 15 minutes. 
16. Boil the water, add the rice and saffron, cover and reduce to a simmer for 15 minutes; fluffy with a fork, and set aside, covered. 
17. Serve the chicken roulade over the rice topped with the sauce.