Tag Archives: Tomatoes

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

It is really Springtime now and it just makes you want to lighten up the menu a bit and my mind immediately goes to asparagus!  This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out , I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me tonite and if you leave the shrimp out you have a lovely vegetarian pasta dish. I used the shrimp.  I also used linguine in this , it just seems to hold on to the flavors nicely. Happy Spring and Enjoy. This recipe was inspired by Giada de Laurentis .

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly)

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes about 5 minutes. Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Pasta with Chicken, Spinach and Tomatoes

I am clearly obsessed with tomatoes these days. This recipe is easy to make, pretty healthy and super tasty. I just love those little grape tomatoes and have been using them a lot lately in everything I cook. Of course, the spinach is an issue because of Joel, but he’ll just have to pick it out. He really doesn’t know what he is missing. Most of the ingredients you’ll have on hand. If you’re really trying to keep it lighter, omit the butter and increase the olive oil by one tablespoon. Just cook the chicken in the olive oil without the butter. It will be fine. Cut the chicken into small or large chunks (whatever you would prefer)just be sure they are all pretty much the same size to make cooking time is the same , put in a single layer and allow the chicken to brown up nicely (when you first put it into the skillet try not to touch it ), about 3  minutes on each side depending on the size of the chicken chunks. Enjoy this delicious meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour. This is really a beautiful light meal .

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6  people nicely as is.

Ingredients:

1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe.

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

2 Tablespoons Butter ( unsalted)

2 Tablespoons Olive Oil

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary

Directions:

Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance. I didn’t need it tonite because we ate it as soon as it was cooked, and it was just right .

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat butter and olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.

Eggplant and Tomato with or without Pasta

photo 5 (11) photo 5 (12) photo 4 (12) photo 3 (16) photo 5 (13)Another wonderful inspiration from Jessica Seinfeld’s cookbook “The Can’t Cookbook”,  even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic ,  when  I’m eating the peel or the skin I  try to buy organic, same goes for tomatoes.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice  rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish.  Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta,  you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

   This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me and if you leave the shrimp out you have a lovely vegetarian pasta dish. I used the shrimp.  I also used linguine in this , it just seems to hold on to the flavors nicely. Happy Spring and Enjoy. This recipe was inspired by Giada de Laurentis .

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly)

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes about 5 minutes. Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

It is really Springtime now and it just makes you want to lighten up the menu a bit, and my mind immediately goes to asparagus!  This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out , I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me tonite and if you leave the shrimp out you have a lovely vegetarian pasta dish. I used the shrimp.  I also used linguine in this , it just seems to hold on to the flavors nicely. Happy Spring and Enjoy. This recipe was inspired by Giada de Laurentis .

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly)

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes about 5 minutes. Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Tomato Time Pasta

photo 2 (2) photo 2 (3)photo 4 (2)photo 5 (3)Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies.

I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available.  I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me,  nothing.   These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good. For 1 lb. of pasta you probably don’t need 2 whole pints but I used them anyway. Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.

Ingredients:

1 lb. spaghetti , I like long spaghetti for this but whatever kind you like is good

4 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and minced. If you’d prefer you can slice thinly

1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.

2 pints of cherry tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.

app. 20 leaves of fresh basil, I just cut them up into small slivers

Kosher Salt and Freshly Ground Black Pepper to taste

freshly grated parmesan at your discretion

Directions:

Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty.

Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden brown, about 2 minutes. Be careful don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5  minutes. I let the tomatoes simmer in the pan for about 15 minutes. Taste for Salt and Pepper.

Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water).  Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil and if you’d like add cheese. I let everyone add their own cheese at the table.

Remove the pan from the heat and plate it up.

Yum! and even more delicious the next day.

Kale Quinoa Bake

photo 1 (56)photo 1 (58) photo 4 (43) photo 2 (45) photo 1 (59)What a great time to play around with vegetarian recipes while our daughter Kerri is out here visiting in Colorado. This is a new recipe that I got from Jessica Seinfeld’s “Do it Delicious” Blog. My friend Cathy told me about it and she was right and once again Jessica Seinfeld hit it out of the ball park. I love this recipe and anyone looking for a new vegetarian side or main dish this one is just perfect. We ate it cold out of the fridge the next day after skiing and it was still delish! Big thumbs up here . Thanks Cathy and Jessica.

Ingredients:

4 cloves garlic, chopped

1 1/2 pints cherry or grape tomatoes, washed and rinsed

2 tablespoons olive oil

4 cups torn kale leaves, I bought the bag of chopped and cleaned at Whole Foods and it is perfect

1 3/4 cups water divided (1/4 cup + 1 1/2 cups)

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 1/2 cups Quinoa

1/4 cup grated Parmesan cheese, plus more for serving

Directions:

Preheat the oven to 400 degrees.

Chop the garlic , clean and rinse the tomatoes.

Place a large oven proof pot on the stove ( if you want to go from stove top to oven you’ll need an oven-proof pot) I cooked it in oven in a separate Pyrex dish.

Heat the olive oil until it shimmers ( app. 2 mins.) add the garlic and cook without burning, stirring with a wooden spoon, until lightly golden ( about a minute) Add the tomatoes and 1/4 cup of the water and cover the pot. You will now cook the tomatoes till they start to break down , it took me about 10 minutes. Meanwhile, if you haven’t bought cleaned and chopped Kale, tear the kale leaves from the tough stems into bite size pieces. ( app. 4 cups) discard the stems. Clean and dry the kale, a salad spinner works very well here.

Once the tomatoes are ready, add the remaining 1 1/2 cups of water, salt, black pepper and red pepper. Bring to a boil. Stir in the kale and the quinoa. I transferred to an 8 x 8 inch baking dish. Sprinkle with the parmesan and cover tightly with foil. As I said before you can leave it in the pot from stove and cover with a lid. Transfer to the oven and bake until the quinoa is tender , about 25 minutes,  I added a drop more water after 25 minutes and cooked in total about 35 minutes. You’ll have to play with it depending on your oven. Out here in Colorado with altitude it can be a little funky.

If you’d like sprinkle with extra Parmesan before serving.

Makes a wonderful healthy vegetarian dish and should serve 4 – 6 .

Eggplant and Tomato with or without Pasta

photo 5 (11) photo 5 (12) photo 4 (12) photo 3 (16) photo 5 (13)Another wonderful inspiration from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”,  even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic ,  when  I’m eating the peel or the skin I  try to buy organic, same goes for tomatoes.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice  rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish.  Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta,  you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

Corn Soup with Roasted Peppers and Tomatoes (can be vegetarian)

Summer’s bounty in a pot. Out in Colorado we get this local corn from Olathe, Colorado. It is known for its sweetness and despite the drought and heat conditions this summer, it’s as sweet as ever. I am not sure where else they ship to but if you see Olathe Corn buy it. Obviously all local corn is sweet and delicious , so wherever you live pick some up.  I picked up 5 ears the other day as it just came in off the truck at Whole Foods. So what was I going to do with 5 ears of corn and 2 people to eat it?  I had seen this recipe and decided to make it my own with a few substitutions here and there. The original came from The Sussman Brother’s Cookbook. I used less cream, and since I only had 5 ears of corn, I couldn’t garnish the soup with more corn, so I would suggest an extra ear of corn when you are buying. I also made it with a bit of kick, but you can use less chili powder, or none at all.  I love soup all year round and when I saw this recipe using all these fresh ingredients I knew I had to make it. And yes, Joel loved it.

Here is my variation on the Sussman Brothers’ recipe.

Ingredients:

2 ripe but firm tomatoes

Kernels from 6 ears of corn (the sixth will be used for garnish. I used 5 and didn’t garnish.)

2 red bell peppers

1 yellow onion, chopped

1/2 red onion, chopped

3 garlic cloves, minced

2 1/2 – 3 cups chicken broth (or vegetable broth for my vegetarian friends)

1 tsp. chipotle chili powder * (This will give it a good kick. If you prefer less heat, then use less or eliminate all together if you don’t like any heat. I like the smoky heat the chili powder gives the soup.)

1 /2 cup heavy cream (you can use more but I found that 1/2 cup is sufficient)

2 tbsp. kosher salt

*Sliced avocado for garnish is always nice if you’d like

Directions:

Preheat oven to 375 degrees.

Put tomatoes in a glass baking dish lightly sprayed with Pam. Roast tomatoes in oven till skin starts to darken, about 1/2 hour. (You just want to be able to remove skins easily.) Remove from oven and allow to cool. Keep oven on.

I put my red bell peppers on the grill and char them, and then when they cooled off I remove charred outer skin, and cut them into pieces.

I removed corn from the cobs using my bundt pan. Then spread the corn in a single layer on a baking sheet with a drizzle of olive oil, and roasted corn for about 15 – 20 minutes in the 375 degree oven until the corn starts to turn a golden brown color.

Remove skins from tomatoes, remove charred skins from peppers while the corn is cooking in the oven.

In a soup pot  (Le Creuset), put 1 tablespoon of olive oil. Over medium heat, put in onions and let them become translucent, then add in the garlic (a quick stir) then add the tomatoes, peppers and corn. Add enough broth to cover vegetables (about 2 – 2 1/2 cups) and bring mixture to a boil. Reduce heat and cook until all veggies are very tender. I let it simmer for about a half hour. Add broth if you need to. Add chili powder if you’re using it and salt. I let it sit for a bit off the heat and cool. Then using my immersion blender I start to blend soup until it’s smooth, adding the cream a little at a time. (I only used 1/2 cup of cream for entire pot of soup and it was perfectly smooth and rich.) Taste for salt. If you’d like, garnish with additional corn, or avocado slices, or both. I served it hot. It will probably serve 6 nicely.

Pasta with Chicken, Spinach and Tomatoes

I am clearly obsessed with tomatoes these days. This recipe is easy to make, pretty healthy and super tasty. I just love those little grape tomatoes and have been using them a lot lately in everything I cook. Of course, the spinach is an issue because of Joel, but he’ll just have to pick it out. He really doesn’t know what he is missing. Most of the ingredients you’ll have on hand. If you’re really trying to keep it lighter, omit the butter and increase the olive oil by one tablespoon. Just cook the chicken in the olive oil without the butter. It will be fine. Cut the chicken into small or large chunks (whatever you would prefer)just be sure they are all pretty much the same size to make cooking time is the same , put in a single layer and allow the chicken to brown up nicely (when you first put it into the skillet try not to touch it ), about 3  minutes on each side depending on the size of the chicken chunks. Enjoy this delicious meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour. This is really a beautiful light meal .

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6  people nicely as is.

Ingredients:

1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe.

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

2 Tablespoons Butter ( unsalted)

2 Tablespoons Olive Oil

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary

Directions:

Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance. I didn’t need it tonite because we ate it as soon as it was cooked, and it was just right .

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat butter and olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.