Contest Winners … and Pasta

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 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-TomatoesBaked 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!

Sheri thinkingaboutcastingonahatthisweekend.



  1. Hands down, the Cthulhuclava.


    I knit one for my 73-year-old father for Christmas last year! He loves it!

    Haven’t heard what his neighbors in Dubuque, Iowa think of it….

  2. I’ve made 4 Brattleboro hats (from the Fall 2010 Interweave Knits) – one for me and 3 as gifts, and it looks great on everyone!

  3. I don’t have a favorite hat pattern, but I was told by someone at my knit group that if you take the pattern from a pair of mittens you like and quadruple it that you can turn it into a hat. I might try that with the mittens I made over the summer just to have a match!

  4. Off topic but I made the crock pot pork roast recipe you posted about 2 weeks ago and it was fabulous! It was a huge, huge hit in my house. This recipe looks good too.

  5. I like [Pinstripe Slouch Hat](pattern) by Veronik Avery for a sock yarn and have also done it by alternating 2 different and/or similar colors every 2 rows.
    Yesterday I started the Pippa Hat from Sublime book #656 for dk yarn and already have it half done (yesterday & today were Dr days).

  6. They are all so terrific! But if I MUST choose only one it is Camp Loopy 2011 Project 3 Juno Regina from Meredith.

  7. I love hats. They’re my go-to project. And I’m excessively fond of either basic watch cap style hats (thousands of variations available for colorwork, cables, etc) and of a basic tam. I can cast on a tam blindfolded, and they look good on almost everyone. They’re great for showing off neat colorways, toon and you can adjust them for any gauge. Ask BFF Liz how many I have. 😀

  8. Thanks for always sharing your recipes…this looks great…I also loved the pics of the new space in Colorado and can’t wait to see the finished project…Loopy Ewe always looks so relaxing and peaceful…..

    Have a wonderful weekend…..and I’m hoping in the Diane in MA that won the Woolmeise….if I not than Congrats to the other Diane in Ma (it’s not like I’m the only one)

  9. The recipe looks yummy and I am sure that my crowd on Sunday will love it!
    Hats that you might like are Meret (mystery beret) by Woolly Wormhead and November Leaves by Melissa LaBarre. Easily accomplished in an evening.

  10. I did Jared Flood’s “Turn a Corner” hat last Christmas—4 of them. And I did not get tired because it is so different. I like his hat that mimics the design of the Seattle Library, too. Never boring with all those twisted stitches!

  11. Made this recipe yesterday and it was wonderful. I noticed that flour is listed in the ingredients but I don’t see it being used in the recipe. I used it with the broth and cream to thicken the sauce but I’m just wondering if I missed something? How is the flour used?

  12. You left one sentence out of your recipe. ‘Add flour, salt and pepper, and cook until fragrant, about 30 seconds, stirring constantly, until golden, about a minute.’ Was this a contest? Do I get a prize? 🙂

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