Lemon-Pesto Chicken and Pasta

Every once in a while, I decide that what I’m having is good… but it could be better. Take Safeway’s lemon capellini salad. It is tasty. It is one of the few things I will eat containing capers. But sometimes, it needs a little… je ne sais quoi. So, I indulged myself.

As a side note, I would add cut up fresh tomatoes and capers to this, but the husband is no more a fan of them than I am. In fact, he’s not a fan of fresh tomatoes at all, whereas I love them.

DISCLAIMER: All amounts are guesses. Some are more of a guess than others. Most liquids were “a splash or two”, and most seasonings were “mmkay, looks good…”. Just remember that.

You’ll need:

~1.3 lb boneless skinless chicken breast.
~6 oz rotini (or other types of pasta, but rotini holds the flavor well)
lemon juice
olive oil
pesto
~1/4 tsp salt
~1/2 tsp pepper
~1 tsp dried oregano
~1/2 tsp dried basil
1 tsp garlic paste (roughly 1 medium clove of garlic, minced)

Directions:

Cut chicken breast into bitesize pieces and brown in skillet, using olive oil or cooking oil (a couple tablespoons) and around 1/4 cup lemon juice. When cooked, coat with the salt, pepper, oregano, basil, and ~1.5 tablespoons pesto.

Cook and drain pasta such that it is a little softer than al dente. Add roughly 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1.5-2 tablespoons pesto. Mix until coated.

Serve chicken over pasta with your choice of cheese (I recommend something like parmesan, romano, etc.). Goes well with steamed veggies of most kinds, as well as white wine.

Chickadoodle’s Dinner for Two… err, the Family #4

So, the boyfriend and I staged a meeting of the parents recently. No, we’re not getting married anytime soon, but people get curious after two and a half years. The boyfriend’s mom had met my parents after a series of unfortunate events last summer (though the meeting was not one of them)—long story short, the boyfriend’s car broke down in a really scary part of town at midnight, so my mom came to rescue us, only to deliver the news that my dad had been in a nasty bike/car (he was on the bike) accident earlier that day and had suffered what turned out to be a type V or VI AC separation. He was otherwise relatively unscathed, and his helmet undoubtedly saved his life (See, kids? Wear a freakin’ helmet!), but he was bruised for months afterward and recovery was not pretty. The boyfriend’s mom picked him up the next morning, and we bribed her to stay and sit a spell with Betty Crocker’s French breakfast muffins. It worked. Nobody can resist French breakfast muffins!

ANYWAY, neither of my boyfriend’s parents had encountered my parents when my parents weren’t a) preoccupied with a husband with an AC separation and b) hopped up (well, just really mellowed out, actually) on painkillers for said AC separation. My parents mostly knew the boyfriend’s parents by reputation. (True story: the boyfriend’s dad was part of a segment on the radio program “Marketplace” about a year ago. My dad, upon hearing the boyfriend’s dad’s name, popped around the corner from making dinner and grinned at me. My mom walked in the door 10 minutes later with a “So guess who I heard on the radio?” Marketplace is kind of a big deal in our house. So sue us.) I’m not entirely sure what the boyfriend’s parents knew of mine other than what I’d told them.

BUT REALLY, I wanted to cook to impress. Having just come across a pretty awesome recipe in our local blood center’s “Give Twice” cookbook (give twice between June and the beginning of October; get a free cook book!), I thought, “you know, this is a really good idea!” The boyfriend, who’d already had the fortune of sampling the dish, rather agreed.

So, I present to you, Chicken Vesuvio à la Chickadoodle.

The original recipe calls for 4 halves of boneless/skinless chicken breasts cut into bitesize pieces. To feed 6 people somewhat heartily, it took about 6. (There was a little left over, but not much, I tell ya!) You also need:

*~2 lb red potatoes, scrubbed and cut into bitesize chunks as well.
*3-4 tbsp dried parsley
*1 tsp garlic powder
*3-4 tsp oregano
½ – 1 tsp crushed rosemary
~2 tsp dried basil
a pinch of dried bay leaves
~1 tsp lemon juice
*3-4 tsp table salt
*½ – 2/3 c. olive oil

(*original ingredient, except that the garlic powder was garlic cloves)

In a skillet, brown the chicken. If you are cutting still semi-frozen chicken while browning one batch as I did, a boyfriend is rather helpful in making sure the chicken doesn’t burn, catch fire, or otherwise explode. The original recipe says to toss that and the potato pieces into a bag with the other ingredients to coat them, but I just stuck them in the dish I baked them in and coated them there (making sure to put the coating on top, as opposed to creating it beforehand, which you can do with the bag method).

Cover and bake at 325 F (or maybe a little higher…) for 1 hour, or until potato pieces are soft (read: edible).

Serve with crusty French bread and salad, paired wine optional. (A nice cab sauv will do.) Follow it up later with some two-topping peach crisp, the recipe for which I may or may not post later. The boyfriend and I couldn’t figure out which topping we wanted to use (mine was shortbread-like, his more of a brown sugar-y, oatmeal-y masterpiece), so we halved each of our recipes and had a contest. They both won.

Hell, the whole dinner was a win, both in terms of food and company, and I’m glad of it!