Georgia Oops. I did it again. For some reason I keep making these yummy dishes and neglect to note the recipes. Here's what I remember Sun dried tomatoes (the star of the show) garlic and shallots Pasta (recipe called for linguine, but oddly pasta is on the hoarders list of things to hoard right now) Spinach - wilted (I used steamed broccoli instead) I think the creaminess came from tomato paste and ricotta FYI. I love sun dried tomatoes. I usually have a jar in the fridge at any given time Jen Amanda Nikita Mmmm....mmmm! I'm not sure why I don't use sun-dried tomatoes more often, but this is also why I love our weekly challenge. It pushes me to get out of the weekly dinner routine and try new flavors of the culinary world. I combined two recipes together to create this creamy linguine. A Phoenician friend of ours created his own sun-dried tomato cream pasta dish and shared his recipe with me. I made some minor changes such as replacing the cream with a sour cream/greek yogurt mixture to make this my own. It was just perfect with a light salad. The funny part of this picture is how I realized that I forgot the chicken breasts in the oven on warm while we all sat down to eat. LOL! The family was understanding and allowed me to throw the chicken right on top. Here's what I did: Pan-sear your chicken breasts coated with your favorite seasoning in 1 TBS of olive oil. I used just salt and pepper. Simple can be delicious. Set your chicken aside in a warm oven (200F). Boil your preferred pasta until al dente. Reserve a cup of hot pasta water and set aside. Saute (1) diced onion, (1) green bell pepper (or any color you want), (4) minced garlic cloves, and (1/2) cup diced sun-dried tomatoes in another TBS of olive oil in the same pan until veggies soften and become translucent. I would recommend finely dicing or slicing the sun-dried tomatoes. Mine were a bit chunky this time and punched my mouth with salt and flavor. It was a bit too much at times. Reduce heat to low and add (1) can of diced tomatoes, (1) TBS of tomato paste, & (1) TBS of sugar to balance the acidity of the tomatoes. Stir until combined. In a small bowl or measuring cup, combine (1/2) cup of greek yogurt and (1/4) cup of sour cream then add slowly to the pan while whisking to incorporate. Return heat to medium until pasta cream sauce is hot, stirring occasionally. Throw in a handful of chopped fresh basil and parsley. Then add to your cooked pasta. If the cream sauce is too thick, add some hot pasta water to thin it out. A little goes a long way. Toss in your chopped chicken breasts! Don't forget about the chicken! Serve with salad. We took a bagged salad and added lime juice and salt. No dressing, and it balanced the pasta magnificently. Shout out to Jay Burks for the inspiration! Amy If you've never used sun dried tomatoes in a dish you really must try them. YUM!
Until next week Georgia, Jen. Amanda, Nikita and Amy
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