Here's a little feast that Ben and I put together recently! Yum!
Ingredients:
1 small package of chicken breast tenders
Bunch of Basil
Bunch of Parsley
Parmesan block
3 cloves of Garlic
1 yellow Onion
Box of penne pasta
2 heads of broccoli
Half a package of mushrooms
Approx half a block of fontina cheese
Cheddar cheese
Oil for pesto and pans, butter for pans
Half of a lemon
Directions:
Make a double batch of the Bobby Flay pesto recipe with lots of basil. Basically, you chop everything up and put it in a blender with 1/3 of a cup of nice olive oil. Here's a link to the original recipe, which happens to be a fantastic pizza recipe. Obviously we simply omit the nuts!!
http://www.foodnetwork.com/recipes/bobby-flay/pizza-with-parsley-pesto-cremini-mushrooms-fontina-and-goat-cheese.html
Next:
Grate the fontina cheese.
Put a large pot of water on the stove to boil for the pasta and a medium pot with a steamer basket on for the broccoli. Preheat the oven to 350 degrees.
Cut the broccoli into florets.
Thinly slice the mushrooms.
Cut the onion in half and then into thin slices.
Crush two cloves of garlic with the back of a knife.
Put the broccoli in the oven to roast with a little olive oil and salt.
Prepare the chicken pieces by cleaning them.
Heat some oil and a pat of butter in the pan and add the onions. Caramelize the onions by cooking over medium-low heat for half an hour to 45 minutes, stirring occasionally. Set aside. To the same pan, add garlic and cook for a minute til the garlic starts to brown. Take out the garlic.
Add the chicken to the pan and brown on both sides. Take out the chicken and put in a baking dish, and turn off the heat in the pan. Spread pesto on the outside of each piece of chicken. Bake in the oven for four minutes, then flip and bake on the other side for four minutes. Cut into the chicken to be sure it is cooked through. The cooking time may vary based on the size of the chicken tenders. They seem to vary greatly according to the phases of the moon or something...
While the chicken is cooking, turn the heat back on in the pan and add in the mushrooms and a pat of butter. Sautee the mushrooms and add the juice of half a lemon, stirring to get the brown bits off the bottom of the pan. This is your vegetable pan sauce.
When the pasta water is boiling, put it in and cook to package directions, then drain and return to the pot. Swirl with olive oil.
Then add in the onions, mushrooms, and broccoli and all of the buttery liquid from the mushrooms and onions. Portion pasta on each plate. Top each plate of pasta with a piece of chicken. Serve warm and top with shredded cheese. Buon appetito!
This recipe is original to That Egg Free Life. It is not adapted from anywhere.
Ingredients:
1 small package of chicken breast tenders
Bunch of Basil
Bunch of Parsley
Parmesan block
3 cloves of Garlic
1 yellow Onion
Box of penne pasta
2 heads of broccoli
Half a package of mushrooms
Approx half a block of fontina cheese
Cheddar cheese
Oil for pesto and pans, butter for pans
Half of a lemon
Directions:
Make a double batch of the Bobby Flay pesto recipe with lots of basil. Basically, you chop everything up and put it in a blender with 1/3 of a cup of nice olive oil. Here's a link to the original recipe, which happens to be a fantastic pizza recipe. Obviously we simply omit the nuts!!
http://www.foodnetwork.com/recipes/bobby-flay/pizza-with-parsley-pesto-cremini-mushrooms-fontina-and-goat-cheese.html
Next:
Grate the fontina cheese.
Put a large pot of water on the stove to boil for the pasta and a medium pot with a steamer basket on for the broccoli. Preheat the oven to 350 degrees.
Cut the broccoli into florets.
Thinly slice the mushrooms.
Cut the onion in half and then into thin slices.
Crush two cloves of garlic with the back of a knife.
Put the broccoli in the oven to roast with a little olive oil and salt.
Prepare the chicken pieces by cleaning them.
Heat some oil and a pat of butter in the pan and add the onions. Caramelize the onions by cooking over medium-low heat for half an hour to 45 minutes, stirring occasionally. Set aside. To the same pan, add garlic and cook for a minute til the garlic starts to brown. Take out the garlic.
Add the chicken to the pan and brown on both sides. Take out the chicken and put in a baking dish, and turn off the heat in the pan. Spread pesto on the outside of each piece of chicken. Bake in the oven for four minutes, then flip and bake on the other side for four minutes. Cut into the chicken to be sure it is cooked through. The cooking time may vary based on the size of the chicken tenders. They seem to vary greatly according to the phases of the moon or something...
While the chicken is cooking, turn the heat back on in the pan and add in the mushrooms and a pat of butter. Sautee the mushrooms and add the juice of half a lemon, stirring to get the brown bits off the bottom of the pan. This is your vegetable pan sauce.
When the pasta water is boiling, put it in and cook to package directions, then drain and return to the pot. Swirl with olive oil.
Then add in the onions, mushrooms, and broccoli and all of the buttery liquid from the mushrooms and onions. Portion pasta on each plate. Top each plate of pasta with a piece of chicken. Serve warm and top with shredded cheese. Buon appetito!
This recipe is original to That Egg Free Life. It is not adapted from anywhere.