It's been awhile since I've posted. I've actually done a lot of cooking since the last post. Some of that cooking was done last weekend when visiting a friend in Columbus, Ohio. We both love to cook and together we prepared some fabulous meals, but as this blog is dedicated to recipes that incorporate CSA produce from Crabtree Farms, I didn't blog any of those recipes. I've also created a few other new dishes, but feel a couple of them need refining, so when I try them again and feel they are worthy of the time it takes to document them, I will definitely share them.
On to tonight's recipe. I've been getting a bunch of basil and a head of garlic each week for the last few weeks in my CSA and I've made several batches of pesto. I also get lots of summer squash and zucchini each week. So tonight I made up another batch of pesto. I love pesto. I think I could eat it every day and never ever tire of it, but I did decide to change things up a bit and use it as a seasoning rather than the predominant flavor of the dish. The result was a delicious lemon wine sauce with a hint of pesto. Tim and I definitely enjoyed it, but we weren't the only ones. One of our babies, Fossie (short for Foster - long story) begged at our feet the whole time we were eating and as soon as we turned our heads, was licking our platters clean.
RECIPE: Pasta with Lemon Basil Cream Sauce, Chicken, Summer Squash, Zucchini & Artichoke Hearts
Serves 4 to 5
1.5 lbs boneless butterflied chicken breast
1 T. olive oil
Kosher Salt and Ground Black Pepper
10 oz. dry pasta, cooked according to package directions (I used a spiral pasta called Gemelli)
1/2 cup summer squash, chopped into 1/4 inch X 1 inch strips
1/2 cup zucchini, chopped into 1/4 inch X 1 inch strips
1 jar artichoke hearts (not marinated) drained
3 T. prepared basil pesto (click here for recipe)
Juice of 1 lemon
1/4 cup dry white wine
1/4 cup heavy cream
2 T. goat cheese
2 cups spinach leaves
Grated Romano or Parmesan Cheese for Garnish
Cut each chicken breast into quarters and pound with a meat mallet to a uniform thickness (about 3/8 in.). Press between paper towels to remove excess moisture and season each side with kosher salt and ground black pepper. Heat olive oil in a large grill pan set over two burners to medium high heat. Brown chicken on each side and cook until meat thermometer measures and internal temperature of 160º. Remove chicken from grill pan, place on a plate and tent with foil.
Add summer squash and zucchini to pan and sauté for 3 minutes. Add artichokes and basil pesto and stir to combine. Add lemon juice, wine, cream and goat cheese and stir. Slice chicken into 1/4 inch wide strips. Add chicken back to pan with 2 cups spinach and continue stirring until spinach is wilted. Add cooked and drain pasta to pan and toss to combine. Add salt and ground black pepper to taste.
Serve pasta with grated cheese.