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Chicken Broccoli Pasta
I made this the other night in an attempt to use up some ingredients in our refrigerator, and I really liked how it turned out.
I wish it didn’t involve using so many dishes; the way I have it written, you bake the chicken in a pan, boil the pasta in a pot, and cook the pesto and tomato mixture in yet another pot. I decided to cook the frozen veggies in a strainer in the pasta water to save yet ANOTHER pot.
You could pan-saute the chicken, then add the garlic, pesto, and tomatoes to the pan with the chicken. That would save a pan and save having to turn on the oven. I might try it that way next time.
Anyway, this would be just as good without chicken, I think.
Chicken Broccoli Pasta
2 teaspoons canola or grapeseed oil
2 chicken breasts
salt and pepper to taste
2 cloves garlic
2 tablespoons pesto
2 medium tomatoes (or 1 15-ounce can diced tomatoes, drained)
8 ounces spaghetti or linguine pasta, broken in half
1 cup frozen broccoli florets
1 cup frozen cut green beans
Crushed red pepper
Preheat oven to 425. Spread 1 teaspoon oil in a 8″x8″ glass baking dish. Rinse chicken and pat dry. Place chicken in baking dish. Drizzle 1 teaspoon oil on top, and sprinkle with salt and pepper. Bake 15-20 minutes, until chicken is cooked through.
Remove chicken from baking dish. Pour any oil and drippings from dish into a saucepan over medium-high heat. When oil is hot, add garlic; cook 30 seconds. Add pesto and tomatoes; cook 1 minute longer. Turn off heat.
Meanwhile, cook pasta in boiling salted water in a 2-quart saucepan, according to package directions, until al dente. About 2 minutes before pasta is done, place frozen broccoli and green beans into a mesh strainer and place on top of the saucepan so veggies are submerged in the water. Let water return to a boil and cook for about 2 minutes longer.
Remove mesh strainer and drain vegetables. Add vegetables to garlic-pesto-tomato mixture. Drain pasta and add it to the vegetable mixture.
Slice chicken into 1/4″ slices and add to pasta. Toss until combined.
Serve hot with Parmesan cheese and crushed red pepper.