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Tuesday, March 31, 2015

Tasty Tuesday: Spring Pasta

I finally had a small to-do list this weekend and was able to enjoy preparing a meal with pasta as the star. I haven’t had pasta in a really long time and reserve it for a treat. I love pasta with just olive oil rather than a sauce so that you can really taste the flavor of your ingredients. We paired this with some merlot, ciabatta bread, olive oil for dipping with seasoning, olives and a balsamic salad. It was so good and exactly what I had been craving all day. This was also the first time I cooked artichokes. I always love them in pasta so I wanted to try it fresh rather than from a jar. I’m not sure I will always go to the trouble of doing that, but it was fun to experiment with. 

1 Artichoke
1 Chicken Breast
1 Lemon Wedge
1 Tbs olive oil & 1 Tbs herbs
Red Pepper, julienned
Sundried tomatoes
Olives, pitted
Mozarella, cut into tiny pieces and tossed with a few drops of balsamic
Parmesan shreds
Pasta, whatever you prefer

Start with your artichoke. Cut off the pointed in with a sharp knife. Snip off the tip of each “scale” on the artichoke. Cut in half, scoop out the fuzzy middle until the cavity is empty. Rub your lemon wedge on all the tips you cut off. Steam both halves of the artichoke for about 20 minutes. Meanwhile, place red peppers in a bag with vegetable oil and a little bit of red wine and balsamic. Shake it up to mix in the liquid, then spread peppers out on a baking sheet and bake at 450 for about 45 minutes or until roasting spots appear. Season your chicken lightly with garlic powder, onion powder, salt, pepper and a little bit of olive oil. Put the chicken on the grill for about 10-15 minutes while your artichoke steams. Take artichoke out of steamer and brush the mix of 1 Tbs olive oil and herbs onto the steamed artichoke. Transfer to the grill when you flip your chicken to the other side. 
Boil your pasta of choice. I don’t have a clue what mine was since it was a tri-color pasta and the packaging was all in Italian! Drain pasta and mix together the rest of your ingredients-mozarella, olives, sundried tomatoes and red peppers. 
When you take your chicken and artichoke off the grill, chop them up and mix in with the rest of your ingredients. Add in your pasta and toss with olive oil and parmesan.


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