Tuesday, March 8, 2011

Awesome Pasta-ome

This pasta was so good, it might be a rival for my very favorite pasta. Seriously. THAT good. Even the hubs is super excited about having the leftovers for dinner tonight. And, yes, I'm excited about it. There are so many flavors combining for a dish that seriously makes your tastebuds tingle. Is that possible? Because I didn't think so before eating this dish. Looking at the list of ingredients I knew it would be good because there wasn't anything I didn't like in it. I just had no idea it would come together quite this well.

The lemon juice is key to keeping the whole dish really bright. The tang and saltiness from the artichokes and capers is perfect. The chicken adds a nice, solid bite to the pasta, but I don't see that it's necessary. I think this could be enjoyed just as much by a vegetarian without the chicken. The original recipe called for bacon, which I eliminated in an attempt to make it healthier. I figured it would still be good, but I would be able to tell that the bacon is missing. Honestly, I don't think I would ever add it. The artichokes are salty enough without needing the bacon.

I added pine nuts and garnished with parmesan. Pine nuts because... well, if pine nuts are wrong I don't want to be right! Parmesan because... that's how we roll in this family. Unfortunately, I'm going to cut this post short because I have to go eat another two to three helpings!

Creamy Lemon, Artichoke, and Chicken Pasta
adapted from So Tasty So Yummy via Confections of a Foodie Bride

pasta (as much as you want, I hate giving a measurement)
2 boneless, skinless chicken breasts
1/4 c. all-purpose flour
salt & pepper
1- 2 tbsp. olive oil
1/2 - 1 c. mushrooms
1 can artichoke hearts, drained & quartered
2 tsp. capers, drained
1/2 c. white wine
1/2 c. chicken broth
2 - 3 tbsp. lemon juice
2 tbsp. heavy cream
1 tbsp. butter
2 - 3 tbsp. pine nuts, lightly toasted
parsely, chopped for garnish
parmesan, for serving

Cook the pasta according to the package directions.

Heat the olive oil in a large, wide pan. Mix the flour, salt, and pepper together. Cut the chicken into strips and dredge in the flour mixture. Cook the chicken in the pan until browned and cooked through. Remove the chicken and place on a paper towel to drain. Add the mushrooms, artichokes, and capers into the pan. Cook until the mushrooms have released their juice and the artichokes and softened and heated through.

Without removing the veggies, add the wine to the pan and deglaze. Cook for 2 minutes. Add the lemon juice and chicken broth and cook for another two minutes. Add the butter and cream and stir until the butter is melted. Add the pine nuts and chicken back into the pan over low heat. Add the pasta and stir to combine. Serve with fresh chopped parsley and parmesan.

Savor every tingly bite!

Thursday, March 3, 2011

A Tale of One Side Dish

I just realized that I'm pretty sure I don't have any actual side dishes on this blog. Biscuits, sure, but we need to eat our veggies, too. I was surprised at the interesting and bright flavors in this dish. There is a little bit of bitterness in the dish. Neither hubs nor I minded it, but you could probably boil the chard a bit first to reduce that. I say try it this way first and see what you think!

(look how pretty! love!)

Don't be scared of the dark greens! They will treat you well!

Rainbow Chard
Adapted from no one! (Go me!)

1 bunch of rainbow chard, stemmed and roughly chopped (or torn)
1 tbsp. olive oil
1 - 2 tsp. white wine vinegar
2 tbsp. pine nuts, lightly toasted
salt and pepper, to taste

Thoroughly wash the chard. Heat the olive oil in a pan over medium heat. Add the chard and cook until just wilted. Splash with the vinegar and mix in the pine nuts. Add the salt and pepper to taste. Easy day!

Be surprised that "greens" taste so good!