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I have made this dish a couple of times and found in my old files on my computer.  I dont think I posted it because I felt that it didnt photograph well.  I decided that the recipe is definitely blog worthy even if the photo isnt.  Rachael Ray makes this with spaghetti or linguine but Steve and I are very big fans of rigatoni and I make it all the time.  Whats your favorite type of pasta?

Ive been so busy this past week with Steves birthday that I havent had a chance to post but I have been taking pictures. Let me start by wishing my other half, Steve, a very Happy Birthday! I love you! XOXOXOX




Now about the food. While visiting with Steves parents this past weekend I noticed a cookbook on the bookshelf that I have never seen before. Its called "Eat Right, East Well - The Italian Way" by Edward Giobbi and Richard Wolff, M.D. There are a ton of wonderful recipes in this book and I look forward to trying more. I made very slight variations to the recipe because I wanted to use what I had on hand but nothing that really would compromise the end result. This recipe can be found on page 138-139 of the cookbook.

Pasta with Chicken Breasts

Serves 6-8

Ingredients:


1 whole chicken breast, cut into strips about 1/2 inches wide and 3 inches long
1 teaspoon minced garlic
1 tablespoon soy sauce
Freshly ground black pepper to taste
Juice of 1/2 lemon
3 tablespoons olive oil
Salt to taste
3 medium potatoes, peeled and cut into bite-sized pieces
1 pound tubular pasta, such as ziti, rigatoni, or penne
6 cups broccoli cut into bite sized pieces
3 tablespoons pesto (page 426)

Directions:

Marinate cut-up chicken breasts with garlic, soy sauce, pepper and lemon juice for several hours.

Heat the oil in a saucepan. Remove chicken from marinade and cook for several minutes over high heat. Add marinade and cook, tossing, for 10 seconds or more. turn off heat and set aside.

Bring a large pot of water to a rolling boil and add salt and potatoes. When water returns to a boil, add pasta. Stir, cook about 4 minutes, then add broccoli and cook until pasta is done al dente. Drain. Reserve some of the water - 1/2 to 3/4 cup - and mix with the pesto until it has a thin saucelike consistency. Add to pasta and vegetables in a large serving bowl. Add chicken and juices and toss.

Pesto - page 426

Ingredients:

5 tablespoons good olive oil
1 cup walnut meats
4 cups tightly packed fresh basil
3 tablespoons chopped Italian parsley
salt and freshly ground black pepper to taste

Directions:

Place all of the ingredients in a food processor and blend. Put in a jar, add 1/2 inch oil on top of pesto , and refrigerate. It will last all winter.


My changes were simple. I did NOT use this recipe for pesto. I included it here because it is a part of the recipe and I want you to have the option. I have my own recipe for Pesto but I didnt follow that either because I didnt have a lot of basil. So I basically just added the basil I did have (less than a cup), 1/4 cup parsley, 1 clove garlic, 1/4 cup pine nuts, 1/4 cup romano cheese, 1/2 tsp salt and extra virgin olive oil. I used my normal recipe as a guide and used less since I didnt have a lot of basil. It worked and it was delicious. So dont be afraid to make this if you dont have pesto or dont have all the ingredients for pesto.

When I cooked the broccoli it broke down a lot, almost to the consistency of the broccoli in a broccoli soup, so to me this was almost like a broccoli pesto. I loved that and I think thats the way its supposed to be but then again there was no picture so I dont know for sure. Either way, I liked this dish the way it came out and I would definitely make it again.

I have a love-hate relationship with cooking in the summer.  I love the salads, fresh fruits and vegetables, and lightness of food in general in the summer.  But I never want to come in from the fresh air and spend a lot of time preparing meals!  Especially when its hot out.  This one-pot pasta was a total hit because it was SO easy and SO fast AND it tasted fantastic!  I cant wait to make it with tomatoes fresh from our garden (fingers crossed my kids dont eat them all off the plant before I can use any!).  We did use our own basil and it was tasty!  You literally throw everything in the pot with the pasta and water to cook, and it makes its own flavorful sauce and is ready in minutes.  If we had a gas stove it would be even faster, because the longest part was just waiting for the water to boil.  Next time you find yourself needing something for dinner quickly, try this out!



*I actually used 16 oz. of thin spaghetti and it worked great - you may need to add a bit more water and reduce the cooking time if you do this.  If you use the linguine as it calls for, just follow the recipe as is.  And I know 2 cups of onions sounds like a lot, but it gives it great flavor!

One-Pot Pasta

12 oz. linguine*
12 oz. cherry or grape tomatoes, halved
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 tsp. red pepper flakes
2 sprigs (about 10 leaves) basil, chopped, plus more for serving
2 T. olive oil
4 1/2 c. water
coarse salt and freshly ground black pepper
freshly grated Parmesan cheese, for serving (optional)

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, and water in a large straight-sided skillet.  Bring to a boil over high heat.  Boil mixture (uncovered), stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 minutes.  Season to taste with salt and pepper.  Garnish with additional basil and serve with Parmesan cheese.

Source: Slightly adapted from Martha Stewart