Classico Sun Dried Tomato Pasta

There are many things I love about summer, and no I am not talking about the Texas heat! What I am talking about are the wide array of fresh vegetables that are in season during the summer months. Many of these vegetables are my favorites and I crave them year round and purchase them at the grocery store whenever they are available. While I may be able to enjoy fresh spinach, bell peppers and tomatoes year round, their flavor is unparalleled when they are enjoyed in their proper season.

I love pasta that includes fresh vegetables, a little oil and some freshly grated Parmesan cheese and no sauce. This is especially true with in this pasta dish. The bell peppers and spinach really shine while the cheese adds just a touch of creaminess to round out the palette. Next time you're craving a nice bowl of pasta this summer, you should give this recipe a try, I think you'll find it to taste like summer.

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Classico Sun Dried Tomato Pasta

Ingredients

1 boneless, skinless chicken breast

1 cup sliced shallots

1 red bell pepper, julienned

1 yellow bell pepper, julienned

2 cups raw spinach, thinly sliced

1/4 cup basil, chiffonade

1/4 cup pine nuts

3 1/2 cups low sodium chicken broth

3 1/2 cups water

1/2 pound angel hair pasta

1/4 cup sun dried tomatoes packed in oil, sliced

olive oil

salt and pepper to taste

Instructions

Preheat the oven to 350 degrees. Heat a tablespoon of olive oil in a skillet over medium high heat. Salt and pepper the chicken breast halves and place in the oil.

Cook until the chicken is browned, about 3 minutes each side.

Place in a prepared baking dish and cook in the oven for about 30 minutes, or until the chicken is cooked through. Set aside.

Meanwhile, prepare the shallots, bell peppers and spinach and set aside.



Pour the chicken broth and water into a large pot and bring to a boil.

Add the pasta and cook according to the package directions, I cooked mine for 5 minutes for al dente.

Drain and reserve some of the pasta liquid.

While the pasta is cooking, heat 1/2 teaspoon of olive oil in a skillet over medium high heat and add the pine nuts.

 Cook until golden brown and set aside.

In the same skillet, heat 3 tablespoons of olive oil and cook the bell peppers and shallots for about 3 minutes.

 Add the spinach and basil and cook until wilted.

 Add the sun dried tomatoes and cook for another 3 minutes.

 Remove from the heat and add the chopped chicken, pasta and Parmesan cheese to the skillet.

Toss and mix well until the cheese is melted and incorporated in the pasta. Top with additional Parmesan and salt and pepper to taste. Enjoy!

 Source: Neiman Marcus Pure and Simple Cookbook











Braised Chicken

We eat a lot of chicken in our house. Basically, every week when I go to the grocery store you can bet that I will purchase at least one package of chicken in some form for the week ahead. While it's true that chicken is a staple protein for me, it's also really easy to find yourself in a rut when it comes to cooking chicken week after week after week.

This braised chicken dish is a great way to break up the doldrums of ordinary chicken dinners. The combination of the spices alone provide a nice wake up call for your taste buds with the combination of curry, cumin, paprika and cinnamon. Additionally, the tender bell peppers, tomatoes and onions make each bite of chicken complex and delicious. I think it pairs best with mashed potatoes and your favorite green vegetable.

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Ingredients
4 boneless skinless chicken breast halves
3 cloves of garlic, pressed
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cumin
4 tablespoons olive oil, divided in half
1 red or yellow bell pepper seeded and cut into strips
1/2 yellow onion cut into strips
4 medium tomatoes on the vine, seeded and cut into strips
1/2 cup chicken broth

Instructions
Slice the half yellow onion and place in a medium bowl. Seed and slice the bell peppers and add to the bowl, set aside.

Cut the stem off the tomatoes and remove the seeds using a melon baller.

Slice into strips and place in a separate bowl, set aside.

In a small bowl combine the curry, paprika, cumin, salt and cinnamon.

Add 2 tablespoons of olive oil

Press the 3 garlic cloves into the spice mixture and stir to combine.

Preheat the oven to 350 degrees. In a dutch oven heat the remaining 2 tablespoons of olive oil over medium high heat. Salt and pepper both sides of the chicken.

Place the chicken in the oil and cook until just browned, about 3 minutes.

Flip and cook the remaining side until golden brown, about 3 more minutes.

Remove from the pan and place on a plate, set aside. Place about a third of the onions and bell peppers on the bottom of the dutch oven.

Place the chicken breasts on top of the veggies and brush with the spice oil mixture.

Top with the tomatoes and the remaining onions and peppers.

Brush the veggies with some of the spice mixture and pour the chicken broth around the edges of the dutch oven.

Place in the oven and cook for 30 minutes. Remove from the oven, flip the chicken over and brush with the remaining spice oil mixture.

Arrange the veggies so that some are on top of the chicken. Return to the oven and cook for 30 more minutes.

Remove and serve by placing the chicken breast on the plate topped with veggies.

Source: Adapted from Annie's Eats