Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Thursday, August 27, 2009

Summertime Pasta - Light and Tasty

Once school starts, it is sometimes hard to put good food on the table. With the boys getting older, they are getting more involved in activities. Since they can’t drive, we have to take them. This week we had cub scouts, school orientation, and football. Yesterday, we didn’t have any activities, so I had time to cook. Problem is I didn’t have much in the fridge. After pondering for what seemed like forever, I finally settled on a summer time pasta.

Since I posted PPN last week, I have been craving a Caprese pasta. I had the pasta, cheese, tomatoes…..and no basil. I substituted spinach and made dinner, adding chicken to make it more sustaining, for lack of a better word for my husband. For some reason, he thinks if there is no meat at dinner, then he is hungry for the rest of the evening. The fresh tomatoes added a pinkish hue to the sauce. While there were quite a few ingredients in the dish, it was light and tasty, and not filling at all.

I am entering this for PPN this week. Presto Pasta Night is an event created by Ruth from Once Upon a Feast and is hosted this week by Helen from Fuss Free Flavors. Head over there and check out the round up once it is posted.

Caprese Pasta (sort of) with Chicken

3 garlic cloves, minced
2 tsp olive oil
1 tsp Italian seasoning
3 chicken breasts – cooked your way, cut into small pieces. I grilled mine with Emeril’s Essence
1 small can artichoke hearts, quartered
1 medium ball fresh mozzarella cheese
4 large handfuls fresh spinach
2 cups tomatoes, diced
1 lb pasta, your choice, cooked al dente
1 ½ cup chicken stock
¾ to 1 cup white wine
1 cup pasta water – if needed
Salt and freshly ground pepper

Cook pasta according to package directions. While pasta is cooking, sauté garlic in olive oil in large skillet for two minutes. Add chicken and Italian seasoning, and warm through for 2 to 3 minutes. Add stock and white wine, bring to boil and reduce by about 1/3. When pasta is finished cooking, reserve some of the cooking liquid and add pasta to sauce. Add rest of ingredients, and stir to combine. Season with salt and pepper as needed. Add pasta water if needed, serve immediately.

We are coming to the end of a busy week, talk to you soon!


Ruth Daniels said...

Looks wonderful, I can't wait to try it. Thanks again for hosting last week's Presto Pasta Night and for all the great dishes you share.

Joanne said...

After all of the caprese dishes from last week, I understand why you were craving this! It looks great. My dad feels the same way about meat as your husband. Funny because my meals are usually vegetarian.

Katie's blog said...

Thanks for your comments. I just love that combination of flavors!