Tuesday, March 23, 2010

Fasta Pasta

I spent the day yesterday cleaning up flower beds and making room for the hyacinths and tulips forcing their way towards the sun. It was so beautiful, and it wasn't long before I had stripped off my jacket and was working in short sleeves. When I finished cleaning up and went inside, the sun disappeared behind the clouds, and before long it was raining...sleeting...lightly snowing...and I again was freezing. But it's all good, because this morning, the sun is shining and once again the temperature is rising, indicating what we are all anxiously awaiting...SPRING.
I thought you might enjoy this yummy recipe for Spring Pasta. Something about an abundance of vegetables makes me think of spring. You can substitute shrimp for the chicken or leave out meat all together. Although it has a cream sauce, it is lightened up by the lemon and fresh tomatoes on top. It, like the warm weather yesterday, is a hint of the good things yet to come.

2 chicken breasts, sliced thin
2 cloves garlic, minced
1/2 cup onion, diced
1 1/2 cup broccoli florets
1 1/2 cup asparagus, chopped
1 cup carrots, sliced thin
1 cup corn
1 cup tomato, seeded and diced
1/4 cup white wine
4 Tablespoons butter
2 cups skim milk, or cream
1/2 cup provolone, shredded, or Parmesan
zest and juice of half a lemon
salt and pepper
1/2 teaspoon paprika
one package of capellini pasta (angel hair), cooked al dente

In a heavy saute pan, over high heat, saute the onion, garlic, carrot, and chicken with the olive oil. Cook until chicken is just cooked, about eight minutes or so. Douse the pan with white wine, and cook for one minute more. Remove contents from pan and set aside.
Reduce heat to medium. Make a simple white sauce by melting the butter in the same pan and whisk in the flour. After the flour has cooked for thirty seconds or so, add the milk slowly, whisking constantly until sauce is smooth. Cook while stirring constantly for two minutes and then stir in the cheese. Do not let mixture come to a boil, but rather keep at a simmer. Add the chicken mixture back in as well as the broccoli, asparagus and corn. Add the spices and lemon and then toss with the pasta.
Top with fresh tomatoes.

Enjoy!

4 comments:

Jamie Clayton said...

That looks delicious hun! Have missed you guys! Just started my blogspot today, I am getting really sick so I have had the time. Tis the switching seasons.......

bonnie said...

what a great bowl of pasta..love the flavors

sweetlife

Cinnamon-Girl said...

I could dive right into that heaping bowl of goodness! Have fork, will travel.

camelia said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com