4-13-17
Out of the park!
Sometimes you hit a home run when you least expect it, which
is what happened tonight. This
morning I saw a post on Facebook for Penne pasta with spinach and sundried
tomatoes, and that set the wheels spinning. I like cooking with sundried tomatoes in oil – spinach not
so much. As the day wore on a
recipe evolved in my head:
Pasta with chicken,
asparagus, and sundried tomatoes in a cream sauce
INGREDIENTS:
1.
Pappardelle
2.
Asparagus
3.
Chicken tenders – marinated for 30 minutes
4.
Sundried tomatoes in olive oil – 4 or 5 coarsely
chopped
5.
Shallots – one thinly slice
6.
Garlic
7.
Basil – fresh (I used frozen cubes from last
summer’s garden.)
8.
Celery
9.
Sweet Vermouth
10. Red
pepper flakes
11. Heavy
whipping cream
For the Marinade:
1.
Finely chopped garlic
2.
Fresh basil finely chopped
3.
Salt and pepper
4.
Oregano
5.
Dry white wine
6.
Balsamic vinegar glaze
PROCESS:
Salt and pepper the chicken and place in a small bowl. Coat with olive oil, Balsamic vinegar
glaze, and wine. Add the garlic,
basil, and oregano and mix well.
Cover and place in refrigerator for about 30 mins.
When ready, brown the chicken in olive oil over high heat,
remove, and set aside. Save the
marinade.
Cook the Shallots, garlic, and celery in olive oil until
soft. Add red pepper flakes and
the tomatoes and cook for 5-10 minutes.
Cut the chicken into bite size pieces and add to the pan, along with the
marinade and a splash of wine and cook over low heat. About 5 minutes before the pasta is ready add the heavy
whipping cream, stirring frequently.
Add the past to the pan and mix well.
COMMENTS:
Patience gave this a 25 on a scale of 1-10. Enough said.
