Hey guys! Starting a new thing. It's called "Food Foto Fridays"! I am really excited... okay HERE WE GO!
CHICKEN PARM PASTA TOSS
-Serves 4-6
Ingredients
Salt
1 lb whole-wheat penne pasta
3 tablespoons EVOO (that's Rachael Ray for Extra Virgin olive oil!)
1 lb boneless skinless chicken breast (or thighs), chopped into bite-size pieces
2 teaspoons poultry seasoning
Black Pepper
1 medium red onion, chopped
2 to 3 garlic cloves, finely chopped or grated
2 pints grape tomatoes
2 cups fresh basil leaves, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano-Reggiano cheese ( I used Parmesan)
Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente (:Cooked so as to be still firm when bitten) HEADS UP: Before draining, reserve a cup of starchy cooking liquid.
While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season chicken pieces with the poultry seasoning, salt and pepper, then add to hot skillet.
Cook chicken until it is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add the garlic, then cook for a couple of minutes more.
Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until tomatoes burst open and begin to release their juices, about 6 or 7 minutes. Using a wooden spoon to mash or crush any tomatoes that do not burst on their own. Season the sauce with salt and pepper.
Add the drained pasta and reserved starchy cooking water to the skillet, toss for 1 minute. and turn off the heat.
(yup barefoot in the kitchen! LOL)
Add the basil, arugula, and cheese and toss for a minute more.
Then serve in shallow bowls (or plates..does it really matter?! LOL)
Wow guys! And let me tell you. It was awesome. I'd like to thank my hubby, Patrick for taking all the photos for me. It would have been difficult doing it alone!
If you enjoyed this type of blog-email me your recipes and I will do another and FEATURE your FOOD!
Hope you all have a great weekend! GOOD EATS!
