Friday, February 5, 2010

Chicken Pasta Primavera - FPFG Style

I know I boss you around all the time, telling you to make this or bake that. But this time, I'm serious. You have to make this. Or else.

And I'm not one of those empty-threat ladies. If you opt not to make this, well, trust me - it won't be pretty.

Having said that, I've often wondered if bullying isn't my best course of action. Perhaps I should at least make an effort to appeal to your good sense.

Reasons you should make this:
1. It's a reason to buy Cavatappi pasta. (And pasta is Cheap!)
2. It's got 6 different kinds of veggies in it.
3. You get to chop 6 different kinds of veggies! (Chopping veggies is my therapy, along with plucking my eyebrows and weeding my garden. I'm always slightly less on-kilter during non-gardening months, for this reason.)
4. Your husband will have thirds.
5. Your babies will eat it.
6. Most important of all - it's pretty.

Now, since I was so level-headed, I will reward myself with a hearty dose of pushy right here at the end: Buy a wedge of Parmesan cheese and grate it with one of these (you can also use it to zest your lemon). You will experience some sticker shock the first time you pony up for the wedge, but I promise, hand to heart: this wedge will last you ages and ages. And nothing beats the taste, this I can assure you.

12 oz. cavatappi pasta
2 green onions
4 tsp. olive oil
3 boneless, skinless chicken breasts, cut into small pieces
Zest of one lemon
2 squeezes of lemon juice
1 clove of garlic, chopped
1 pound asparagus, trimmed and cut into 1-inch pieces
1 yellow pepper, cut into thin strips
1 pint grape tomatoes, halved
1/2 cup heavy cream
1/4 tsp. crushed red pepper
1/2 cup freshly grated Parmesan cheese
1/4 to 1/2 cup chopped fresh basil

Boil pasta as directed.Drain pasta, reserving 1/2 cup pasta cooking water.
Heat 2 teaspoons oil in a skillet on medium-high until hot. Sprinkle chicken with salt and pepper.
Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally. Transfer chicken to medium bowl; set aside.
To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.
Add green onions and garlic and cook 1 minute, stirring.
Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.
Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high.
Add halved tomatoes, lemon zest and lemon juice.
Cook 1-2 minutes on medium heat, until tomatoes just start to break down.
Stir in reserved chicken pieces and remove skillet from heat.
Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water.
Stir to combine.
Garnish with more basil and Parmesan, if you're so inclined.

27 comments:

  1. oh yum, doesn't that look like a burst O flavor for the tastebuds!! YUM!

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  2. You haven't steered me wrong yet. I am on it . I trust you, Yoda. I mean that in a good way.

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  3. Nothing beats a microplane, or real Parmesan. That primavera looks heavenly!

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  4. YUM! And I have a personal affinity for the cavatappi pasta.. something about the bouncy factor in my mouth. Looks delish.

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  5. Aha! Looks lovely, bet it's delicious, but . . . my hubby isn't a pasta person (what was I thinking when I married someone who doesn't like pasta!) and if I make pasta more than once or twice a year he rebels. Other than the past thing he's a keeper, so I guess I'll just have to deal with not making the pasta. Looks great, though! B.

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  6. pasta thing, I meant the pasta thing! Duh~ :o{

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  7. We like it when you're bossy. Keep it up. This looks divine....and cheese of any kind, but especially a fine Parmesan, is the icing on the cake, so to speak.

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  8. Maybe I could break my rule of no pasta unless I'm running long distance-----it looks good AND pretty! This one's going on next week's plan.
    You are so right @the parmigiano---FRESHLY GRATED ONLY!
    annie
    p.s.
    stopped at the grocery this am and spent 88.07 and didn't even pick up the T.P.!! darn...

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  9. Yummy! thanks I think my family will LOVE this.

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  10. You had me on "Cavatappi."

    I'm in.

    Making it this week. I promise.

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  11. ok, i saw a chef using that tool the other day & thought i could really use it. i just recently realized that real parmesan is reeeally good, if you can afford it that is. otherwise, i may not get much use out of it. i don't zest a whole lot or it would make more sense!

    ps. the recipe looks really good!

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  12. It looks wonderful...and the more the vegetables the better for me...because I LOVE veggies...and kid approval...you got me printing this out....

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  13. I need to figure out how to get my kid to eat stuff like this...he just gives me this crooked smile and says, I don't like it...ugh, so frustrating...this look yummie!

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  14. This is great my Dad's bday is today. I will make this for tonight!! It looks good.
    I am new to the blogging world, it's so much fun! I really like your blog. Stop and visit me sometime soon.

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  15. Mmmmm reminds me of summer. :)

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  16. I heart my microplane, seriously! It's the best dang thing! And ever since I started buying a block of parmesan, I haven't ever looked back. That recipe looks delicious!

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  17. That is just mean. I want that dinner tonight. I am a little confused...I only see one veggie. What else did you add?

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  18. yummy I am going to try thought out! thanks for the dinner idea! ~lulu

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  19. Looks good (without the chicken, I don't eat meat) cause of all the veggies. And I hear you about being 'slightly less on-kilter during non-gardening months'!
    Cindy at Lakewood

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  20. Hannah - Did you see the recipe linked up at the top of the post? (It's typed in blue, I think.) If you click there, it will take you to the full recipe. :) Here are the veggies: Garlic, Basil, Asparagus, Yellow Pepper, Green Onions, Grape Tomatoes. (Plus - lemon!) Try it! It's so good!!

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  21. I couldn't live without my microplane! I saved your recipe although I doubt seriously that my kiddos will eat it! Plus I will have to leave out the pepper. Don't hate me. I'm just starting to like tomatoes so there is hope for me. I average a new vegetable every year. Last year it was asparagus, this year tomato. Maybe next year it will be peppers?

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  22. LOVE my microplane too! And this recipe looks SO YUMMY!! You have the best recipes ever - stuff my family will eat and stuff that's not too complicated for me to prepare. LOVE my FPF meals!

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  23. I just found your blog and LOVE it! I'm making this tonight - sounds YUM!!!

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  24. Just made this and loved it! Thanks!

    Susan

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