Thursday, November 20, 2008
Pasta with Chicken and Broccoli and A Happy 30th Bday to Steve!
I've been so busy this past week with Steve's birthday that I haven't had a chance to post but I have been taking pictures. Let me start by wishing my other half, Steve, a very Happy Birthday! I love you! XOXOXOX
Now about the food. While visiting with Steve's parents this past weekend I noticed a cookbook on the bookshelf that I have never seen before. It's called "Eat Right, East Well - The Italian Way" by Edward Giobbi and Richard Wolff, M.D. There are a ton of wonderful recipes in this book and I look forward to trying more. I made very slight variations to the recipe because I wanted to use what I had on hand but nothing that really would compromise the end result. This recipe can be found on page 138-139 of the cookbook.
Pasta with Chicken Breasts
1 whole chicken breast, cut into strips about 1/2 inches wide and 3 inches long
1 teaspoon minced garlic
1 tablespoon soy sauce
Freshly ground black pepper to taste
Juice of 1/2 lemon
3 tablespoons olive oil
Salt to taste
3 medium potatoes, peeled and cut into bite-sized pieces
1 pound tubular pasta, such as ziti, rigatoni, or penne
6 cups broccoli cut into bite sized pieces
3 tablespoons pesto (page 426)
Marinate cut-up chicken breasts with garlic, soy sauce, pepper and lemon juice for several hours.
Heat the oil in a saucepan. Remove chicken from marinade and cook for several minutes over high heat. Add marinade and cook, tossing, for 10 seconds or more. turn off heat and set aside.
Bring a large pot of water to a rolling boil and add salt and potatoes. When water returns to a boil, add pasta. Stir, cook about 4 minutes, then add broccoli and cook until pasta is done al dente. Drain. Reserve some of the water - 1/2 to 3/4 cup - and mix with the pesto until it has a thin saucelike consistency. Add to pasta and vegetables in a large serving bowl. Add chicken and juices and toss.
Pesto - page 426
5 tablespoons good olive oil
1 cup walnut meats
4 cups tightly packed fresh basil
3 tablespoons chopped Italian parsley
salt and freshly ground black pepper to taste
Place all of the ingredients in a food processor and blend. Put in a jar, add 1/2 inch oil on top of pesto , and refrigerate. It will last all winter.
My changes were simple. I did NOT use this recipe for pesto. I included it here because it is a part of the recipe and I want you to have the option. I have my own recipe for Pesto but I didn't follow that either because I didn't have a lot of basil. So I basically just added the basil I did have (less than a cup), 1/4 cup parsley, 1 clove garlic, 1/4 cup pine nuts, 1/4 cup romano cheese, 1/2 tsp salt and extra virgin olive oil. I used my normal recipe as a guide and used less since I didn't have a lot of basil. It worked and it was delicious. So don't be afraid to make this if you don't have pesto or don't have all the ingredients for pesto.
When I cooked the broccoli it broke down a lot, almost to the consistency of the broccoli in a broccoli soup, so to me this was almost like a broccoli pesto. I loved that and I think that's the way it's supposed to be but then again there was no picture so I don't know for sure. Either way, I liked this dish the way it came out and I would definitely make it again.