Tear roll into small pieces the size of the end of your small finger and place in shallow dish. Pour milk over bread and allow milk to soak in. In a large bowl, beat egg, stir in parsley, flax, garlic, parmesan cheese and chicken. Add bread to meat mixture, mix until well blended. Shape into 24 meatballs. (Tip: To shape meatballs quickly, transfer the ground chicken mixture to an 8 X 8 inch pan. Pat the mixture down so the top is level, then use a knife to divide the mixture evenly into 24 pieces. Scoop each piece out with a small spoon to make the meatballs.)

Combine pasta sauce, tomato juice, vodka and vegetables in a large pot. Bring to a boil, reduce heat and simmer 10 minutes. Carefully puree sauce using an immersion blender. Gently slip raw meatballs into hot sauce, cover with a lid and simmer 30 minutes or until meatballs are cooked through. Cook linguine according to package instructions. Drain well and return to the pot. Ladle the sauce over the linguine and toss well. Divide linguine onto plates, top with meatballs and garnish with fresh minced parsley or oregano. Serve with freshly grated Parmesan or Romano cheese. (Tip: Make the full recipe, even if you’re feeding fewer people. Refrigerate or freeze the extras for a quick lunch or supper another time. Reheat in microwave and enjoy.)

Serve with Tommasi 'Ripasso' Valpolicella Italian Red Wine or Tequila and Tonic: 2 oz Patron Silver Tequila, serve over ice, top with Tonic Water, add a twist of lime.

Makes 8 servings

In a large frying pan, heat butter, canola oil, red pepper flakes and garlic until sizzling. Add chicken and brown on both sides. Stir in Marsala, lemon juice, zest, milk, salt, pepper and oregano. Simmer chicken, turning once, in an uncovered skillet for ap-proximately 20 minutes. Remove chicken to a platter, cover and keep warm. Bring the Marsala sauce to a boil, add mushrooms, and stir-cook until the sauce has reduced by half. Meanwhile, cook penne according to package directions. Drain well and spread penne on a serving platter. Top with warm chicken breasts and Marsala Cream Sauce. Sprinkle with parsley.

Serve with Santa Margherita Pinot Grigio Italian White Wine or Rickards White Beer

Makes 4 servings