Wow. This turned out better than I expected. I took some chicken breast tenderloins today and the rest just kind of happened. It was like I was in my own version of Chopped…what do I have, so I don’t have to go to the store. I had some cherry tomatoes, mushrooms, marinated mini mozzarellas. Okay, that’s a good start. Some broccoli & cauliflower needing to either be cooked or tossed. Alright, got that. Then a starch…my boys will always say yes to pasta, so baby farfalle it is.
Chicken and Veggies
I tossed the chicken breast tenderloins in some Basil-infused olive oil (my favorite from a local Annapolis store Seasons Olive Oil & Vinegar Taproom), salt, pepper, dried basil and a little cilantro. Let that sit for about a half hour before putting it on the grill. Prepped the broccoli & cauliflower and put in the steamer. That’ll only take a few minutes.
Pasta with Caprese Sauce
I cooked the baby farfalle al dente and kept about 1/2 cup of pasta water for the sauce. I put the pasta back into the pot and added a little EVOO to keep it loose.
While the pasta was cooking, I roughly chopped the mini mozzarellas for adding to the pot later. I heated some more of the Basil-infused oil with a little EVOO in a saute pan, added some minced garlic, dried basil, crushed red pepper, parsley, mushrooms, and halved cherry tomatoes and let the flavors get to know each other. Once the mushrooms and tomatoes were reduced but not mushy, I added the mozzarella pieces and let them melt into the sauce.
I added the 1/2 cup of pastas water to the saute pan (this helps the sauce and the past get along better!) and gave a little toss in the pan before pouring it over the pasta.
To serve, I used one of favorite plates – a big green leaf! – layered with tossed pasta, then the chicken, some broccoli & cauliflower for color and the rest of the sauce spooned across the chicken. It was great!