Saturday, November 20, 2010

Terrific Tuscan Chicken and Lemon Angel Hair Pasta with Pine Nuts

First of all, I want to make sure everyone has taken the time to look at my followers. There is a very special follower, Holly Clegg! Thanks Holly, the entire family loves the cookbook!

Well Bradley just feels like he's died and gone to Heaven. He worked all day today and when he walked in the door dinner was ready and the kitchen was cleaned. 

Butters spent a little time today picking out what recipe she wanted for dinner tonight:

For a side dish she picked Lemon Angel Hair Pasta with Pine Nuts. Two things about this dish. One, I've never zested anything before so I used a cheese grater, it worked just fine. Second, I love pine nuts. They make me miss Serops in Baton Rouge. The pasta was great but all of the good stuff sank to the bottom. I think it may have been better if I didn't add the reserved cooking water to the finished dish. 

I toasted the pine nuts nice and slow just like the recipe said: 

Then added the pasta and the rest of the ingredients to make this:

For the main dish Butters picked out the Terrific Tuscan Chicken. It was a very nutritious mix of vegetables served over chicken. Scrumptious!

First you had to literally beat the chicken to make it thin and I broke the chicken beater. Oops!
Piece of junk. The chicken was still a tiny bit frozen when I was beating it.

Then you add all of the vegetables, I think it's pretty. Very colorful!

 Put 'em together on a dish and you get this lovely meal:

 You can't see the chicken, but it's under the vegetables on the right. I sprinkled some shaved parmesan cheese on top and it was amazing!

Soux chef says:

Two thumbs up. Look at that big smile! His only complaint was that there wasn't enough for leftovers to bring for lunch tomorrow. If I make it again I'll double the recipe. 

Great dinner. The total cost is hard to determine because there were a bunch of ingredients, but I only used about half of most of them. I would estimate it cost around $5 a serving. The capers and pine nuts were a bit pricey, but the recipe would not have been as good without them. Clean up took as long as it did to cook the meal, which, by the way, took about 30 minutes. I used 3 pots, two different cutting boards (because of the raw chicken), the pasta strainer and a mixing bowl. Worth it though, I just wouldn't make this one after a long day at work.

Tomorrow night Simple Salmon with Spinach Feta Stuffing and leftover noodles!


  1. I never knew that was a chicken beater! I always wondered what it was for. I guess I should own one now that I know!

  2. You might want to buy one that's one solid piece and not hot glued together in China!

  3. I used a whole bag of boneless chicken breasts and doubled the rest of the ingredients. Got rave reviews - and it's even good cold!