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I developed the recipe for this pasta by combining ingredients and ideas from 3 of my favorite recipes. I wanted something light, healthy, full of veggies, and delicious. I think this really hit the mark! It has a light lemon flavor and is packed with veggies. Plus, the in-laws and hubby seemed to really love it. What more can you ask for :)
Ingredients
- 1 lb Grilled Lemon Chicken, cut in large chunks
- 1 bunch asparagus
- 2 red bell peppers
- 2 garlic cloves, minced
- 2/3 cup olive oil
- Zest of 3 lemons
- 1/2 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 scallions, chopped (green part only)
- 1 lb farfalle pasta
- 20 basil leaves
Prepare the chicken:
Make the grilled lemon chicken according to the recipe and cut into large chunks.
Prepare the vegetables:
Trim the woody ends of the asparagus and cut into 2-3 inch lengths. Cut the bell pepper into 2-3 inch strips. Blanche the asparagus and bell pepper in a large pot of boiling salted water. The asparagus should take about 4-5 minutes and the bell pepper 2 minutes. Remove the asparagus and bell pepper from the boiling water and put into a bowl of ice water to stop the cooking and set the color. Drain the asparagus and bell pepper. Set aside. Chop the scallions and set aside.
Prepare the sauce:
Put the minced garlic and olive oil in a sauce pan. Put pan over low heat. Cook the garlic oil over low very low heat until the garlic becomes very fragrant. You want to cook the garlic, but not burn or brown it. Remove from heat and allow to cool.
Whisk together the garlic olive oil, lemon zest, lemon juice, salt, and pepper. Set aside.
Prepare the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Refer to pasta packaging for amount of time. Drain the pasta and put in a bowl.
Assemble meal:
Add the asparagus, bell pepper, scallions, and sauce to the pasta. Chiffonade the basil and add to pasta. Mix pasta thoroughly until everything is coated.
Serve with parmesan cheese on the side.
Tips:
- You can use any vegetable you like - broccoli, squash, carrots, etc. Use a good mix of colors to make the food beautiful.
- Want to save a little time? Substitute shredded rotisserie chicken from the store for the grilled lemon chicken. Or make a double batch of grilled lemon chicken one night and have extra for this recipe the next night.
- Many of the steps can be done in advance and the ingredients refrigerated. Cook and chop the chicken, blanch the vegetables, chop the scallions, and make the sauce in advance and refrigerate. Remove from fridge 30 minutes before adding to pasta so it can come to room temperature.
- Save yourself from washing too many pots - cook the pasta in the same water you used to blanch the vegetables.
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