Wednesday, March 28, 2007

Good for You Pasta

What a busy week! That said, I still managed to make up a few good, albeit quick meals.

After a weekend in L.A., it was nice to come home to the kitchen and make up a healthy meal of fresh fettucine, poached chicken (the result of my labors from a lazy Sunday afternoon last month), spinach, broccoli, navy beans, garlic (lots), and fresh tomato. One bite, and all the sins of the weekend were absolved.

1/2 lb fresh fettucine
1 - 2 cloves garlic, minced
2 chicken breasts, poached and torn into bite-sized pieces
1 cup white wine (see Wine Note)
1 1/2 cup fresh broccoli florets
1/2 cup frozen leaf spinach, thawed and drained
1 can navy beans, thoroughly rinsed and drained
2 Roma tomatoes, seeded and chopped
1/8 tsp Italian herbs
fresh parsley, chopped (to taste)
sea or kosher salt (to taste)
pepper from the mill (to taste)

Boil fettucine 3 -4 minutes. If using dry fettucine, cook according to package directions. Drain.
In large saute' pan (NOT non-stick), coated with PAM or other oil spray, saute' garlic over medium heat until aromatic. Add chicken breast and let brown for 1 - 2 minutes. Set aside chicken/garlic mixture on a plate. Deglaze pan with white wine. Scrape up brown bits and let liquid reduce to about 3/4 cup. Add the broccoli, spinach, beans, tomatoes, and chicken/garlic mixture to the pan and let warm through. Approximately 2 minutes. Add fettucine and herbs, tossing thoroughly to mix. Add seasonings to taste.

Wine Note: I used Smoking Loon Viognier here. It's an intense and fruity wine for such an application, but there was about one cup left in the bottle, so I thought I'd try it out. Surprisingly, it added a nice contrast to the dish without competing with the other flavors.

By the way, this is probably much better with fresh spinach. Unfortunately, I didn't have any on hand. :(

0 red beans:

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