Sooooo, this is an exercise in finding/creating balance... fresh from the farmers market veggies, herbs, lemon juice, light chicken breast... and pasta, cream and Parmesan. I imagine Lady Justice looking skeptically at my theory of balance. Regardless, it was a gorgeous dinner, and totally comfort food. We needed it after a lovely weekend with my mom for company, a thunder storm and lots of getting business done sorts of thing.
I based a lot of this recipe on how I make the cream sauce for this Chicken Tequila Fettuccine. It's creamy enough to make for all that satisfying comfort, but not so thick that the meal is overwhelming or too heavy. I wanted a different flavor though, so I added sliced cherry tomatoes, fresh peas, and loads of asparagus. In place of the cilantro used in the original, I used Italian parsley. No booze in this one at all, but a splash of lemon juice at the end was a nice burst and a good tang. The chicken browns up and then poaches all the way through so it stays super tender. YUM!
Creamy Parsley Primavera
Serves 6 in a hearty way
1 pound dry pasta - I used Fettuccini
1/2 an onion, sliced - about 1/2 a cup
3 cloves of garlic, minced
2 cups sliced cherry tomatoes
1 cup sliced fresh peas
1 pound asparagus, tips and tender tops, cut into 1 inch pieces
1/2 cup chopped parsley, more for garnish
1/2 cup grated Parmesan cheese
1 1/2 cups chicken broth
1 cup heavy cream
1 pound chopped chicken breasts cut into pieces
1 tablespoon olive oil
Salt and pepper
Fresh lemon
In a large pot, start water to boil for noodles. As water boils, heat oil in a large pan (the pan needs to be large enough to fit all the sauce and all the pasta - I used a 10" high sided skillet) and add onions, parsley and garlic. Cook for 3 minutes or until onions start to loosen up and edges become translucent. Take care not to burn the garlic.
Add chicken pieces, season with salt and pepper, and brown a bit. Add all of the chicken broth, and cook uncovered until chicken cooks through. Add in all of the asparagus and let it cook for about 2 minutes, or until tender-crisp.
Add in all of the cream, tomatoes and peas and heat through. Add in drained pasta. Stir in the Parmesan cheese and dish up into bowls, spooning more sauce over pasta. Top with more Parmesan, more chopped parsley, and fresh ground pepper. Squeeze lemon over pasta and enjoy!!
This pasta is totally enjoyed by the whole fam-bam, toddler included. It's not part of the regular rotation, but saved for a night we need something special and comforting. It's awesome as leftovers and reheats really well in a skillet over medium heat.
Things made this time last year...
Strawberry Mint Lemonade
Mango Guacamole and Homemade Salsa
I love summer. LOVE. IT. It's my favorite time of year. I love the smell of hot trees. I love the sound of sprinklers and kids. I love grilled food and fresh veggies. It's perfect! And the Pacific Northwest is in prime-time summertime. Our veggies and herbs are going nuts and we are trying to use them up as fast as we can. Ina Garten makes a wonderful pesto and pea salad, that I made with basil and parsley we are growing. We ate this with a roasted chicken and had watermelon mocktails swirled with mint we are growing. It was a really good dinner, and it was so pretty - just like summer!
Pea and Pesto Salad - from Ina Garten
Serves 2 (With left over pesto)
For the Salad
5 oz of baby spinach
1 cup of peas (I used frozen peas, defrosted in hot water)
1 lemon
For the Pesto
1/4 cup toasted pine nuts - divided
1 1/2 cups basil leafs
1/2 cup of parsley
1/2 cup Parmesan cheese
1/4 cup olive oil
2 cloves of garlic
Salt and pepper to taste
Defrost peas in hot water for a few minutes. While peas defrost, arrange spinach on a large platter and toast pine nuts for pesto and to top the salad.
In a food processor, pulse half the pine nuts and Parmesan cheese. Add garlic and pulse a few more times. Add in basil and parsley. While the food processor runs, pour in enough olive oil to make a nice paste. I used about a 1/4 cup. Season with salt and pepper to taste.
Toss spinach with peas and about half the pesto. Top with reserved pine nuts. Serve with sliced lemons.
Watermelon Mocktails
Makes 2
6 cups chopped seedless watermelon
1/2 a lime, juiced
1 cup soda water
2 sprigs fresh mint
In a blender combine watermelon cubes, and lime juice. Pulse until well blended. Divide the juice between 2 tall glasses and top with soda water. Swirl with mint and drink up!
Enjoy some summertime!!
Made this time last year...
Veggie Hand Pies and Peach and Blackberry Galette
Green Chili Turkey Burgers
Dirty Rice
