Last night I coulnd't find the issue of Cooking Light I needed for the dinner recipe - I hate that. So I whipped up this quick but yummy dish, which everyone enjoyed (even my picky 8-year old!).
Ingredients:- chicken breast, 3 medium, skinned
- 1/3 Cup of good-quality prepared pesto sauce
- 3 Tsp olive oil
- 3 cups uncooked fusilli pasta (the spirals)
- 1 cup of frozen broccoli florets
Preparation:
1. Cut the chicken in 1/2 inch-thick slices.
2. In a medium bowl, combine chicken and pesto and let marinate.
3. Boil water for pasta, add salt, and cook pasta following directions on the package.
4. Heat olive oil in a pan and sauté chicken - add a little salt if needed (not all pesto tastes the same)
5. When pasta is almost ready, add broccoli florets to pot and cook for a few more minutes.
6. Drain pasta and broccoli, add to pan and toss with chicken and pesto. If it seems dry, add another Tbsp or two of pesto.
Buon appetito!
Wednesday, June 4, 2008
Monday, June 2, 2008
Chunky salad with balsamic vinegar dressing
This is our favorite salad for cookouts and picnics. It's easy to make, holds better than salads featuring greens and it tastes fresh, slightly sweet and a little tangy.
Ingredients
- 6 medium vine-ripened tomatoes
- 2 cucumbers
- 1 medium-large red onion
- extra-virgin olive oil
- Balsamic vinegar (must be good quality - we like Ponti)
Preparation
- Slice the tomatoes by cutting them in half and then slicing them sideways into 1/3-inch-wide slices. Transfer to a large glass bowl.
- Peel cucumber. Chop them by cutting them in half length-ways, then in half again and then cutting across into 1/2 inch-thick chunks. Add to bowl.
- Peel red onion. Cut in half, then in quarters, and slice thin. Add to bowl
- In a small bowl, mix 4 Tbsp olive oil and 8 Tbsp vinegar, mix and add to the salad. Stir to coat, cover and refrigerate. If the dressing doesn't seem enough, mix a little more, making sure to use twice as much balsamic vinegar as oil.
- Serve with crusty bread and grilled meat or fish (this goes winderful with grilled salmon!).
Ingredients
- 6 medium vine-ripened tomatoes
- 2 cucumbers
- 1 medium-large red onion
- extra-virgin olive oil
- Balsamic vinegar (must be good quality - we like Ponti)
Preparation
- Slice the tomatoes by cutting them in half and then slicing them sideways into 1/3-inch-wide slices. Transfer to a large glass bowl.
- Peel cucumber. Chop them by cutting them in half length-ways, then in half again and then cutting across into 1/2 inch-thick chunks. Add to bowl.
- Peel red onion. Cut in half, then in quarters, and slice thin. Add to bowl
- In a small bowl, mix 4 Tbsp olive oil and 8 Tbsp vinegar, mix and add to the salad. Stir to coat, cover and refrigerate. If the dressing doesn't seem enough, mix a little more, making sure to use twice as much balsamic vinegar as oil.
- Serve with crusty bread and grilled meat or fish (this goes winderful with grilled salmon!).
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