I've been thinking about pasta all day so as supper time rolled around, I decided to make a big pot for supper. I didn't have a particular recipe I was following but I had an idea in my head of what sounded good. I started by oven roasting a bunch of vegetables; red onions, zucchini, baby portobellos, sugar snap peas, and red peppers. I tossed them with olive oil, a handful of fresh sage, and some s&p and roasted them at 400 until they caramelized.
While that was going on, I mixed up some olive oil, balsamic vinegar, crushed garlic, Indian chili powder and salt and marinated about a pound of chicken tenders.
When the vegetables were done, I heated up a T or so of olive oil and pan fried the chicken. I did this over high heat because I wanted the chicken to caramelize a bit and take on a rich, deep golden brown. After removing the chicken, I deglazed the pan with some dry sherry and then stirred in some chicken broth and heavy cream.
I sliced the veggies and chicken and added them to the pan. Finally, I stirred in a handful of fresh basil.
To serve, I ladled the sauce over farfalle pasta, topped it with a couple dollops of goat cheese and sprinkled it with toasted pine nuts. It turned out great!
It's now going on 7:00 and I'm still the only one home. I wonder if that means I can finish off all the pasta myself?
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