Roasted Tomato, Pesto and Chicken Cavatappi Pasta
January 2nd 2015
Roasted Tomato, Pesto and Chicken Cavatappi Pasta
2 cups of cherry tomatoes
4 cloves of garlic
1 shallot
1Tbsp olive oil
Salt and pepper
Roast at 350 for 30 minutes. Blend the onions and garlic along with the pan drippings and another 2 tbsp olive oil in a Food processor and reserve until ready for sauce. Reserve the tomatoes and keep warm.
2 chicken breasts, cut into pieces
Season with salt, pepper, garlic, Italian seasoning
3 turns of the pan with olive oil
Cook chicken all the way and then remove from pan.
Cook your cavatappi pasta according to directions on box. Reserve 1 cup of starchy pasta water.
Start the sauce by adding the onion and garlic puree mixture to the chicken pan. Cook over medium heat for 4 minutes. Add 7 oz. Container of basil pesto (buitoni) and stir. See the consistency of your pesto. You may want to add more olive oil. Toss pasta in the pesto sauce with the heat on low. Add back the chicken and tomatoes and then 1/2 cup Asiago and 1/2 cup parmesan. Here is where you can add your pasta water if it looks like the pesto is not stretching to cover all the pasta.
Today's wine selection is:
Cooper's Hawk
Lux Meritage
Structure,character, balance, soft tannins all describe this Lux wine. I really opened this wine because I wanted some wine and chocolate for dessert. This was so delicious with my strawberries and cream chocolate.
Roasted Tomato, Pesto and Chicken Cavatappi Pasta
2 cups of cherry tomatoes
4 cloves of garlic
1 shallot
1Tbsp olive oil
Salt and pepper
Roast at 350 for 30 minutes. Blend the onions and garlic along with the pan drippings and another 2 tbsp olive oil in a Food processor and reserve until ready for sauce. Reserve the tomatoes and keep warm.
2 chicken breasts, cut into pieces
Season with salt, pepper, garlic, Italian seasoning
3 turns of the pan with olive oil
Cook chicken all the way and then remove from pan.
Cook your cavatappi pasta according to directions on box. Reserve 1 cup of starchy pasta water.
Start the sauce by adding the onion and garlic puree mixture to the chicken pan. Cook over medium heat for 4 minutes. Add 7 oz. Container of basil pesto (buitoni) and stir. See the consistency of your pesto. You may want to add more olive oil. Toss pasta in the pesto sauce with the heat on low. Add back the chicken and tomatoes and then 1/2 cup Asiago and 1/2 cup parmesan. Here is where you can add your pasta water if it looks like the pesto is not stretching to cover all the pasta.
Today's wine selection is:
Cooper's Hawk
Lux Meritage
Structure,character, balance, soft tannins all describe this Lux wine. I really opened this wine because I wanted some wine and chocolate for dessert. This was so delicious with my strawberries and cream chocolate.
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